R&D Focus
ITRI’s Innovative Plant-Based Products Your Healthful, Sustainable Alternatives
Innova Market Insights’ surveys on global food markets reveal that the global market for plant-based products is growing at a rate of approximately 20% per year. However, conventional plant-based foods have primarily targeted vegetarians, and these products are often heavily seasoned to cater to the mass market. To provide healthy and diverse options to a broader range of consumers, ITRI has iterated a new generation of low-carbon plant-based products that not only offer proper nutrition but also replicate the taste and texture of the original foods.
The Chinese BBQ pork with rice is topped with ITRI’s plant-based egg.
One of the notable plant-based products developed by ITRI is low-carbon vegan eggs. Unlike bean-based eggs which have a fluffy texture, ITRI utilizes its patented bacteria, along with macroalgae protein and soy protein, to recreate the al-dente texture of egg whites, whereas the creamy and dense texture of the yolk is mimicked using low-carbon macroalgae fibers, carrots, and pumpkins. These ingredients provide Omega-3 fatty acids and ten essential amino acids, making these eggs cholesterol-free, allergen-free, and low in calories. ITRI has collaborated with local manufacturers to mass-produce this product.
A French dish features ITRI’s plant-based foie gras.
In addition to eggs, ITRI has also developed faux gras and vegan bacon. Our plant-based foie gras is based on tempeh made with patented fermented tempeh bacteria. Unlike traditional foie gras, this new faux gras is cholesterol-free, low-fat, and high in protein. When slowly pressed against the tongue, it releases a mild, nutty flavor and melts in one’s mouth like butter. Furthermore, the bacteria used in this product aid the breakdown of protein and fat, making digestion easier and nutrient absorption more efficient. ITRI’s vegan bacon mimics not only the appearance but also the texture and flavor of real bacon, thanks to the inclusion of textured vegetable protein (TVP) and fibers from soy pulp, bamboo, citrus, mushroom, and fungus. Despite containing significantly less salt, fat, and carcinogen, it offers a realistic texture and savory taste comparable to real bacon, making it a healthful alternative with higher nutritional value.
The meat-wrapped rice balls were made with plant-based bacon.
To support food industry players in developing innovative low-carbon plant-based food such as the above, ITRI has established a plant-based food texture and fiber database. This database enables industry players to effortlessly compare the physical texture data of real and artificial meats, thereby facilitating the creation of new formulas with desired characteristics. ITRI has partnered with various companies to develop and promote plant-based shrimp and instant food packs designed for elders.