Market Background:

In recent years, meat snacks have been sought after by consumers due to their characteristics of portability, ready-to-eat and high protein, and have gradually become a dynamic Subdivision category in the leisure food market. According to Deep Market Insights forecast, by 2034, the scale of China's meat and snack Market will reach 0.836 billion US dollars, and the annual compound growth rate (2026-2034) will reach 5.87 percent during the forecast period, it is higher than the average annual growth level of in China's snack market during the same period.

With the continuous expansion of the market scale, the consumer's expectation for meat snacks has gradually upgraded. In addition to meeting their appetite, they put forward higher requirements for raw material quality, flavor performance, taste level and health attributes.

Market Challenges:

In order to cater to this consumption trend, meat and snack enterprises began to improve the sense of product value by increasing the meat content, developing characteristic flavor, optimizing the nutritional structure, reducing the use of additives, etc. However, these upgrading directions also bring many recipe problems, for example, chicken, duck meat, pork, liver, heart, intestines and other visceral raw materials have obvious fishy smell and peculiar smell, it is easy to affect the balance of the overall flavor of the product; Simply reducing the salt content may affect the flavor release and weaken the original flavor to a certain extent; Reducing or not adding MSG and food additives, it may cause problems such as insufficient flavor and poor flavor level. How to use natural ingredients to realize "clean label" and endow products with rich taste and rich flavor has become an important direction of meat snack innovation.

Solution:

As a yeast extract expert under lesford group, si BINGER has been focusing on the role of fermentation technology in flavor construction for a long time. In response to the flavor, health and quality challenges in the research and development of meat snacks, si BINGER has developed a series of yeast extract solutions.

In terms of flavor improvement, natural-derived yeast extract of Si BINGER can help realize natural freshness enhancement and clean labels. It can not only improve the salty taste performance by enhancing the salty taste perception, but also achieve a maximum of 30% salt reduction without changing the original flavor, thus achieving "Salt reduction without flavor reduction"; it can also effectively inhibit peculiar smell such as fishy smell of meat, help enhance the sense of meat and the fullness of flavor, and make the overall flavor stronger.

Meeting agenda:

Theory eventually needs to be implemented, and concept belongs to practice. In order to help meat snack manufacturers have a deeper understanding of the solution and application ideas of yeast extract from Sisi BINGER, ms. Wang Jie, manager of Si BINGER application center, and Ms. Li Kang Mengying, product & category of Si BINGER marketing department, will be a guest in rongge online class at 14:00-15:00 on September 18, sharing "under the new consumption era, the way to renew the flavor of meat snacks". At that time, the two experts will systematically sort out the market trends and R & D challenges of meat snacks, and analyze in detail how to use natural ingredients to optimize product flavor and quality performance based on specific application cases, provide practical ideas for the innovation of meat snacks.

Welcome to sign up and explore the unlimited possibilities of meat snacks with Si BINGER!