Plant-based salami in a baguette sandwich with cheese and rocket

Plant-based fermented sausages people will love

Unlock taste, texture and consumer-friendly labels

The answers you need to develop plant-based pepperoni and salami people will love are inside the plants, waiting to be found with just one toolbox: biosolutions.

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Authentic taste and texture with consumer-friendly labels

Unlike ingredients, biosolutions transform your raw materials, unlocking unmatched taste and texture. And best of all, they do all this in a consumer-friendly way.

A positive picture driven by curiosity

Health and sustainability continue to be the key drivers for trying plant-based meat. And in spite of stalled growth, the picture’s still positive, driven by curiosity. Global CAGR for plant-based meat is expected to be over 9% between 2024 and 2028.

But curiosity often leads to disappointment.

44%

of consumers would improve the taste of plant-based meat¹

31%

of consumers would improve the texture of plant-based meat¹

40%

of consumers say that plant-based meat products are too expensive²

85%

of consumers read labels³ and may be disappointed by their length and complexity

How can you turn disappointment to delight?

The world’s largest sensory analysis of plant-based meats shows that consumers rate texture lower than both flavor and appearance. So texture improvements are a clear opportunity to turn their disappointment in plant-based meats to delight.

The analysis also showed that taste and nutrition matter to consumers. Poor taste performance leads to lower sales. And consumers take notice of protein levels above 10g. ⁴

The science behind authentic taste and texture

In this video, David Zilber explains how enzymes and cultures work together to create authentic flavor and texture. Developing fermented dry sausage with Vertera® biosolutions lets you include cultures typically associated with cured meat on your labels, adding to their authentic appeal.

Vertera® Bactoferm® 01
and Vertera® ProBite

Each of these biosolutions improves eating experience and simplifies labels. And combined, their joint impact on texture firmness is greater than the sum of each. The result? Authentic eating experience, consumer-friendly labels and the potential to achieve cost savings by reducing protein content.

Vertera® Bactoferm® 01
Remove acidifiers while achieving safety, quality and great flavor. This fast fermentation culture with a short lag phase contributes to fast pH drop and domination of the micro ecosystem for improved safety and quality. It also impacts fermentation for milder sourness and better flavor than acidifiers.
Vertera® ProBite
Remove hydrocolloids while achieving better texture that’s stable at both hot and cold temperatures. This enzyme creates a strong protein gel by cross-linking amino acids naturally present in plant proteins. The result is texture that unlocks innovation across plant-based meat categories.

Deliver a great experience with more appealing labels

Your plant-based fermented sausage recipes need to deliver across a broad range of parameters. The result? Long, complex ingredient lists.⁵ But what if you could deliver on appearance, nutrition, food safety and shelf life and give people unmatched taste and texture – all with more consumer-friendly labels?

Surprise and delight consumers with Vertera®

Of consumers who tried our plant-based pepperoni, nearly half were positively surprised. One said:

“knowing it’s plant-based makes me even more impressed with it! I love that it tastes just like real pepperoni”.

Another said

“I’ll definitely consider a plant-based pizza from now on”

Achieve an authentic
eating experience
with us

Ready to co-create plant-based fermented sausages with the authenticity consumers crave? Reach out to explore how we can optimize your recipes and uncover potential cost savings.

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