Enhancing Meat with
Plant Proteins
A Sensory Analysis in APAC
World’s first publicly-available sensory analysis of 20 balanced (blended) protein products across 10 categories with 116 omnivores in Singapore
Enhancing Meat with Plant Proteins: A Sensory Analysis in APAC is the first-of-its-kind sensory analysis of balanced (“blended”) proteins* in the Asia-Pacifc region, and also NECTAR’s first international report.
The result of a robust partnership between two leading global research entities, The Good Food Institute APAC (GFI APAC) and NECTAR, this report explores:
Concept perception of BP products in Singapore
Sensory performance of APAC products
R&D opportunities
Go-to-market strategy & proof points
Protein diversification is an essential strategy for achieving food security, climate resilience, and supply chain stability in Asia.
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* Various terms—including “balanced,” “hybrid,” and “blended” meat—have been used to describe this latest generation of products. For the purposes of this report, we will use the abbreviation "BP" to differentiate between balanced/blended proteins and conventional meat.
APAC “BP” Products
Data Dashboard
Access the data behind the world’s first sensory analysis of BP products in Asia
in a free, easy-to-use digital dashboard.
Performance Snapshots
For each category, explore performance across a variety of sensory modalities (flavor, texture, appearance, similarity, etc). Use Preference Testing to compare performance of the average BP product to the leading BP product and the animal benchmark, with statistical significance testing, to see how the category stacks up!
Category R&D Roadmap
Navigate detailed sensory heat maps for each category to identify top R&D priorities across flavor, texture, appearance, and nutrition.
Use Qualitative responses to see what consumers are saying about APAC BPs by category, and to validate R&D roadmaps, gather sales proof points, and discover innovation white spaces.
Webinar
Join us as we share highly anticipated results from Asia’s first sensory study of balanced proteins. We’ll reveal why food industry stakeholders in APAC—from large producers to local retailers, funders to chefs—must seize the strategic opportunity presented by the category, helping accelerate the transition towards a more sustainable, secure, equitable, and delicious food system for all.
“The fact that at least one enhanced meat product already outperforms its conventional counterpart suggests this nascent category is building on a very strong foundation, and greater R&D investment could propel it to new heights.”
— Professor Jianshe Chen,
Head of the Division of Food & Sensory Science
Singapore Institute of Food & Biotechnology Innovation (SIFBI), A*STAR
Photo credit: The Better Meat Co.