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Growing plant-based ready meal market & consumer expectations
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Monday, 06 July, 2026, 16 : 00 PM [IST]
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Germany
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The plant-based ready meal market is growing fast, but so are consumer expectations. Consumers will not compromise on flavour; they expect the same rich, satisfying taste they’d get from their favourite meat-based dishes. For manufacturers, that creates a very specific challenge: how do you build authentic meaty savouriness into a product without meat?
Aaron Rasmussen, head of global applications, Ohly, said, “Plant-based consumers want meals that taste just as good as their meaty counterparts. Understanding how to build meaty and roasted flavour profiles into plant-based formulations starts with understanding the chemistry behind them.”
When tasting roasted or toasted foods, much of the flavour comes from a single reaction - the ‘Maillard’ reaction. It is a form of non-enzymatic browning that occurs when amino acids and reducing sugars are heated together, typically at temperatures between 110°C and 170°C. It is one of the most important reactions in food chemistry, responsible for things like the golden crust on baked bread, the rich, roasted aroma of coffee, and the complex, savoury depth of grilled meat.
Rasmussen adds, “The Maillard reaction is one of the most powerful tools in food flavour development. It’s what gives so many of our favourite cooked foods their richness and depth. The challenge for plant-based product formulation is replicating that chemistry without the meat, and that’s exactly where dark yeast extracts come in.”
The production of dark yeast extracts involves a controlled Maillard reaction. This is a reaction between amino acids and reducing sugars that produces rich, savoury, roasted and meaty flavour notes along with a deep brown colour. By precisely controlling factors such as heat, time, moisture and pH, the reaction can be optimised to enhance flavour, aroma, and colour.
During this process, amino acids and reducing sugars are transformed into hundreds of flavour compounds, resulting in pronounced roasted, caramelised, and meaty notes. At the same time, a rich brown colour develops, giving the final product its characteristic appearance and meaty and/or roasted flavour notes. Yeast extracts are also naturally rich in glutamic acid, the compound responsible for umami, the deep, savoury quality that is associate with meat. This makes them valuable in plant-based formulations, where the savoury base is often the hardest thing to replicate. Beyond umami, they contribute the juicy mouthfeel and flavour complexity that make a dish feel rounded and satisfying, rather than ‘flat’.
“There is a practical benefit, too. Plant proteins like soy, pea, and faba bean can introduce off-notes into formulations. Beany, chalky, or other off-putting characters might compete with the savoury profile a manufacturer is trying to achieve. To mitigate this, dark yeast extracts can be layered with taste-modulating yeast extracts that are specifically designed to mask off notes and boost meaty juiciness. This approach allows manufacturers to use higher inclusion rates of plant protein without compromising on taste,” said Rasmussen.
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