As 60% of European consumers focus on healthy eating, food manufacturers must craft indulgent summer options that meet modern dietary demands
Summer months are synonymous with eating outdoors at picnics and BBQs, but as consumer preferences shift toward more health-conscious choices, food manufacturers are under growing pressure to adapt their favourite summer foods.
Manufacturers are now under pressure to craft summer snacks, sauces, and ready-to-eat options that deliver bold taste experiences while meeting the rising demand for nutritious, clean-label products as well as plant-based alternatives.
This shift brings with it a host of formulation challenges. Whether they’re addressing consumer concerns about the texture and flavour of plant-based meat alternatives or reducing sodium in snacks, marinades and dips, manufacturers must find innovative solutions.
Daria Pashkova, Product and Marketing Manager at Ohly, who are experts in taste improvement solutions, explains how yeast extract can naturally support low-sodium, clean-label solutions for those summer favourites with bold flavour profiles.
Plant-based products that satisfy consumers
According to The Vegan Society, over 2 million people in the UK now follow a plant-based diet. As alternative dietary lifestyles become increasingly mainstream, summer dining is evolving beyond traditional BBQ meats. Today’s consumers are seeking plant-based options that they can enjoy at summer events without compromising their dietary values.
While the market is rich with meat alternatives, delivering bold BBQ flavours and a satisfying sensory experience remains a significant challenge for food manufacturers. Replicating the taste, texture, and succulence of meat is no easy task. In fact, a 2024 study found that 60% of participants described plant-based foods as “chewy” or “dry” compared to their meat-based counterparts.
The responsibility lies with food manufacturers to close the gap between beloved BBQ favourites and their plant-based alternatives. Yeast extracts are a great way to improve the taste and texture of plant-based foods. By elevating savoury, meaty notes, yeast extracts help replicate the rich, cooked flavour profile as well as the succulent mouthfeel of meat. They also play a crucial role in masking the bitter or earthy notes often found in plant proteins, so that these products can closely replicate the experience that consumers expect from traditional meat.
Balancing nutrition and flavour
During the summer, people crave bold, seasonal flavours, but with 60% of consumers actively trying to eat healthily, according to the 2024 European Health and Wellness Food Trends report, food manufacturers must prioritise creating indulgent seasonal favourites that align with modern health priorities4. One key challenge is creating foods that are lower in salt, without compromising on flavour.
Yeast extract once again offers a unique solution. Naturally rich in umami, yeast extract brings depth and savouriness, allowing manufacturers to reduce sodium while still delivering the delicious taste consumers expect from summer foods. In products like BBQ sauces, marinades, and plant-based meat alternatives, yeast extracts can bring upfront salinity, mask off-notes and offer the savoury flavour balance of traditional seasonings in a clean-label way.
By incorporating ingredients such as these, manufacturers can meet demand for healthier, great-tasting foods without sacrificing the summer flavour experience. It’s a simple, effective tool for balancing indulgence with consumers’ health-conscious choices.
Daria Pashkova, Product and Marketing Manager at Ohly, says:
“As consumer dietary preferences continue to evolve, food manufacturers face the ongoing challenge of finding smart, satisfying solutions that meet people’s nutritional demands. In the summer months, when people crave bold and indulgent flavours, it’s especially important to strike a balance between delivering on delicious taste and creating products designed to meet people’s health-conscious food choices.
Yeast extract plays a key role in achieving that balance. It helps to deliver the rich, savoury flavour profiles people associate with classic BBQ foods, while supporting clean-label, nutritious formulations. This also makes it an ideal solution for plant-based and meat alternative products, where creating enjoyable taste experiences without relying on excess salt is critical.”
