Unami is made from eggplants using Ocean Hugger’s patent-pending process, which changes the texture of the vegetable to resemble the firm texture of freshwater eel, or unagi.

Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.

VITESSENCE Pulse 1803 organic pea protein isolate can be used to formulate a broad range of protein-rich products in a variety of on-trend categories, including nutrition and sports bars; alternative meat and alternative dairy products; powdered and RTD beverages; and better-for-you baked goods and baking mixes.

Based on their nutritional content and commercial value, soybean, pea and oat have emerged as the dominant plant sources.

Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.

Global protein consumption will reach 943 million metric tons (MMT) by 2054, rising at a 1.7% CAGR from the current 473 MMT. Alternative protein sources will pick up the slack of slowing meat and seafood growth, and could claim as much as 33% of total protein consumption by 2054.