Food Ingredients First published a news article on the increasing acceptance of alternative protein sources. Among these alternatives, insects were presented as very promising future protein source.
To convince both vegetarians and meat eaters into consuming alternative proteins, products containing them should become a strong category on their own. Alternative proteins should not be presented as being “better than meat”, instead they should create an own, unique experience. In this experience, taste is key.
Next to a great taste and texture, availability and the possibilities for scaling up on an industrial level are important says Eva Scholten, Marketing Manager Category Culinary EAME Flavor Division at flavour company Symrise. The important aspects taken all together; good taste, texture, growing consumer acceptance, and availability, the article concludes with quoting Scholten that she personally believes that the Buffalo mealworm could win the battle for alternative proteins in the future.
Read the full article on the website of Food Ingredients First.
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