VTT White paper

How to develop competitive meat alternatives - a guide for food companies

There is a dire need for meat alternatives that are indistinguishable from meat. Consumers are looking for the right taste and texture, as well as reasonable cost and nutritional values. Food companies around the globe are wondering: just how to create that sizzle?

Taste and texture are king – that’s what we hear from food companies repeatedly. Both protein modifications and choosing the right fat profile are needed to accomplish this. Together, they result in a sensory experience close to the real deal, on an industrial scale. Additional pain points frequently observed are production costs as well as the nutritional value of meat alternatives.

We put together this guide to summarize the expertise of our close to 100 researchers who are focused on food innovations, to help companies develop their competitive advantage. The market is far from established, and there is still plenty of room for new innovations.

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Who is this guide for?

For companies strategically committed to advance plant-based and hybrid foods.

It does not matter if you’re an established player in the field, or only starting your journey. We have worked successfully with both food giants and start-ups, and helped them develop amazing and competitive products.

What matters more than company size is the willingness to start investing in meat alternatives – to solve the challenges currently faced.

meat alternatives ingredients in a dish


This short guide focuses on five challenges currently faced in meat alternatives production, and how to overcome them.

  1. Selecting challenging, plant-based raw materials
  2. Securing the sizzle and flavor
  3. Producing cost-efficient ingredients for meat alternatives
  4. Considering nutritional value and clean labelling
  5. A holistic approach to the development meat analogues
meat alternative on a plate