The BioBased A-List: Blue Marble Biomaterials’ new fragrances and flavors from grounds and grains
Published: AUGUST 14, 2012
As posted on biofuelsdigest/biobased.com:
You’ve probably noticed a lot of public figures, from Alec Baldwin to Bill Clinton, embracing gluten-free or meat-free diets for health reasons. Not to mention the increasing army of vegetarians and vegans in developed countries and around the world. Diet is on the Western mind – as it should be, given that the Average American ingests about 30 percent more calories than the average recommended daily intake.
Perhaps the most popular permanent path beyond the traditional food pyramid is the vegetarian lifestyle, or its more stringent cousin, vegan life.
The number of converts is not trivial. There are an estimated 7.5 million vegans in the US alone, and 15 million vegetarians.
So here is the problem, most natural cheese and meat flavoring is created using meat and cheese base ingredients. This presents a challenge for vegetarian and vegan consumers. The ability to produce natural, vegan meat and dairy flavors opens up a new avenue among a growing consumer group. As more consumers reconsider their food sources and eating habits, a product’s designation as natural becomes more important.