China Food

New species in the “gut” world! In addition to the meat quantity, high-end and health, what can a piece of intestines do?


“ 
The life of
is changing rapidly, and the potential of intestines is infinite.
 ”

Text: Monica Dai

Source: food daily (ID: food)

 
Speaking of “meat sausage”, I think everyone is familiar with it. We have eaten ham sausage, roast sausage and crispy bone sausage from childhood to childhood. There are countless patterns and types. However, have you ever eaten meat sausage made of seaweed?
 
Newfish, a start-up company headquartered in Auckland, New Zealand, launched a pure plant-based cooked sausage ocean mortadella in 2022. It is made of various kinds of seaweed, especially the smoked and fermented New Zealand Undaria pinnatifida and bovine seaweed. The bright green sausage is filled with fat blocks composed of plant-based fat and microalgae protein, which has great visual impact. If you want to use one word to describe it, it is “catching a horse”. It is unbelievable and reveals the slightest “exaggeration”.
 
Image source: trendhunter
 
It is understood that newfish originally intended to make use of New Zealand’s “underutilized” marine resources and “rebuild” local seafood production. This seaweed sausage is the second product launched by newfish. It is currently in the final stage of development and will soon be pre sold in the world.
 
“Green, environmental protection and low carbon”, can the sustainable halo of seaweed intestines attract the public? In addition to seaweed, what are the new ways of playing intestinal food abroad? With the upgrading of consumption and population iteration, what new changes have emerged in the domestic intestinal food?
 

Subvert traditional production and reconstruct intestinal products with “rare” resources

 
In 2020, newfish was officially established with the vision of “supplementing traditional meat production and making full use of New Zealand’s marine resources”, with only four founding members. Hamish Howard, its co-founder and general manager, said: newfish’s method is in sharp contrast to New Zealand’s standard primary production mode. Newfish hopes to plant and harvest it in its own country, then put it in boxes or cans, and transport it overseas in the form of packaging, so that others can add value to it.
 
Newfish founding team photo source: greenqueen
 
In terms of product research and development, newfish chooses mixed product development, which not only has more room to develop experiments and creativity, but also enables more consumers to contact sustainable food substitutes on the basis of following the existing food system. Therefore, newfish’s first sausage product p ā UA saucisson is composed of animals and plants. The product contains black pork, black foot abalone and kelp. It uses innovative fermentation technology and local ingredients. Heated p ā UA sauce can be eaten with bread, lemon juice, pickles and other condiments. It has excellent flavor. At present, it provides sliced packaging and whole packaging. It is scheduled for sale in New Zealand.
 
Image source: newfish official website
 
Coincidentally, meatable, an innovative food company from the Netherlands
The change of consumption scene is also a major factor leading to its annihilation. In the past, the transportation was underdeveloped. During the long train journey, ham sausage and instant noodles were soul partners. Nowadays, the popularity of high-speed rail has greatly shortened the travel time. In addition to the more convenient and personalized online ordering service, the portable fast food that once remained in the memory of generations has gradually disappeared and no one cares.
 
In the era of the house economy, a large number of brands aim at the household consumption bonus and quickly attack to promote the innovation of convenient food. For those who are not good at cooking and “lazy people”, semi cooked food and self heated food become the best partner for the family. According to Nielsen’s IQ survey data, in 2021, young people increased their consumption of convenient staple food, instant cereal, self heating food and other categories. Instant noodles and ham sausage are no longer the only choices for convenient food.
 
Photo source: Haidilao official flagship store
 
The e-commerce platform has also brought new opportunities for the development and revitalization of regional sausage food. Such local specialties as Harbin Red Sausage, Cantonese sausage, rice sausage and blood sausage have been improved to win the favor of consumers from all over the world.

 

Data source: intelligent research consulting foodaily mapping
 
The rise of low-temperature meat products is also reshaping the new pattern of meat sausage Market. With the continuous breakthrough of production technology, low-temperature meat products based on Pasteurization make the loss of meat nutrition less and meet the needs of human health. It has gradually become an important trend in the development of meat products. The market of high-temperature meat products represented by ham and sausage is sluggish and gradually enters the era of stock competition. According to the data of China Business Research Institute, the output of low-temperature meat products in China reached 11.555 million tons in 2019, accounting for 65.08% of the total output of meat products, and it has been more accepted by the public in recent years.
 
The glorious era of traditional sausage products represented by ham and sausage may be gone forever, but more sausage foods that meet the health, emotional and functional needs continue to emerge, and the upgrading and innovation of the industry has never stopped.
 
There is nothing that can’t be thought of, nothing that can’t be done: there are infinite possibilities for intestinal food
 
Market gap is often a good opportunity for new products to rise. In this era when everything is possible, consumer demand has given birth to a variety of new products, and intestinal food has shown several distinct new trends:
 
1. Salt and fat reduction, healthy
 
The wave of sugar, salt and fat reduction set off by the food industry has made ham sausage brands feel the pressure of “slimming” and start to subtract. Shuanghui, Jinluo and other head brands have taken the lead in introducing products with health concepts, such as light kanneng Liang, Z food generation, low-fat sausage and salt reduced ham sausage. Among them, Shuanghui’s light kannengliang super grade ham sausage is positioned to be sugar free, fat reducing and protein free, reducing calorie intake and having a snack taste at the same time; And Z Shidai’s product is even more unique. It completely subverts people’s impression of ham sausage with lactic acid bacteria. According to the product details page of tmall flagship store, the amount of Lactobacillus added to the product is not less than 1×10 CFU to the 6th power, and the protein content is as high as 14g / 100g. The packaging is also brand-new. The cool gradient purple plus illustration style is always showing the “trendy” atmosphere.
 
Photo source: tmall
 
Jinluo’s reduced fat sausage
This delicious food mainly focuses on low-temperature products, which are superior to normal temperature products in flavor and nutritional value. The raw materials of pork are Nanyang black pig and Xueshan black pig, which have obtained the “geographical indication of China”. In addition to paying attention to the meat source and meat content, this delicious food is also worth mentioning in product innovation. According to different consumption needs, products such as beef black truffle and raw coconut chicken sausage are launched. With unlimited potential, the brand also obtained financing from investors such as xiaohongshu and Baorui capital in October 2021 and may 2022 respectively.
 
Picture source: this delicious food
 

summary

 
According to the data of China Business Industry Research Institute, in China’s 2 trillion meat products market, intestinal food accounts for about one-third. The considerable consumption base and abundant food resources have given intestinal food a broad space for innovation. Whether it is the sustainable seaweed sausage or the cell culture meat sausage that highlights the power of science and technology, they are all shining moments in the evolution of meat sausage food. Focusing on the innovation of taste preferences and eating habits of people in different regions, there are still too many possibilities for innovation of intestines.
 
Although life is impermanent, it can not be without intestines.
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Read the original text
New species in the “gut” world! In addition to the meat quantity, high-end and health, what can a piece of intestines do?
借助植物饮料的东风,植物肠的未来或许会越来越开阔。
 
图片来源:植鲜生、植的未来天猫旗舰店
 
3、口味多变,迎合潮流
 
多样的原料添加造就出各式各样的新奇口味,芝士、小龙虾、墨鱼……只有你想不到,没有它们做不到。曾经被视为上流产品的鱼籽如今也成为肠的“内容物”,用“隐蔽”的方式继续向人们展示着它的优雅与迷人。齿物的海捕鱼肠很具有代表性,主要专注于新鲜和无添加,除了含有鱼籽、墨鱼外,整颗鲜虾添加也是其一大特色。
 
图片来源:齿物旗舰店
 
既然鲜虾可以加入,年轻人们都喜欢的小龙虾自然不会缺席,本味鲜物与文和友食品联名推出的蜜汁麻辣小龙虾肠、齐汇食品的小龙虾烤肠的小龙虾肉含量都达到10%以上,口味上各有千秋。
 
图片来源:天猫
 
4、高端化崛起,消费升级
 
近几年,肠类食品的高端化也非常明显。代表品牌如本味鲜物、肉班长,纷纷瞄准“肉含量”、“添加剂”这2个关键指标,在配方打造上注满诚意。肉班长的首款产品方方午餐肉不使用亚硝酸盐、使用纯猪肉并添加纯植物配料,产品一经出世就受到关注,上线两个月销售额近千万,半年内连续完成两轮融资,总金额达数千万元。
 
图片来源:肉班长旗舰店
 
本味鲜物主攻低温产品,在风味和营养价值上都更胜常温产品一筹。猪肉原料为获得“中国地理标志”的南阳黑猪、雪山黑猪等,除注重肉源和肉含量外,本味鲜物在产品创新上也可圈可点,依据不同的消费需求推出如和牛黑松露、生打椰椰鸡肉肠等产品。凭借无限的潜力,该品牌也分别在2021年10月、2022年5月获得小红书、宝锐资本等投资方的融资。
 
图片来源:本味鲜物
 

总结

 
根据中商产业研究院的数据,在中国2万亿的肉制品市场中,肠类食品约占三分之一。可观的消费基础,丰富的食材资源都赋予肠类食品广阔的创新空间。无论是主打可持续的海藻肠,还是彰显科技力量的细胞培养肉肠,都是肉肠食品进化过程中的一个个闪光时刻。围绕各地域国人千差万别的口味偏好、与饮食习惯的革新,肠类创新还有太多的可能性等待我们挖掘。
 
人生虽无常,但不可以无“肠”。
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