Mane // 2021 CSR Report

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Fat The reduction in fat content and the replacement of monosodium glutamate (MSG) in food and beverages also have a significant impact on products mouthfeel, by disrupting consumers’ taste perception. MANE has developed a complete range of SENSE CAPTURE™ solutions, which effectively improve mouthfeel by significantly increasing the coating and fatty sensation of low-fat dairy products, as well as providing roundness in the mouth to culinary applications. These different solutions can be combined, thus offering a holistic approach to taste modulation. They make it possible to reach a satisfactory solution, even in the case of the most complex problems. Protein transition MANE also offers solutions to replace animal proteins with plant-based alternatives. Consumers concerned about the future of the planet are changing their eating habits to reduce their environmental footprint, especially when it comes to proteins. This change in eating habits is also called ‘protein transition’: producing animal proteins in a more sustainable way or replacing them with proteins from plant or other sources in all or some of their food. While health, animal welfare and financial reasons are at the heart of the replacement of animal protein in our diet, environmental aspects are also becoming increasingly important. 30% of European consumers say they consume savoury processed vegetarian/vegan food for ethical reasons related to the environment . Consumers therefore tend to eat less meat (1) and dairy products and replace them with more plant-based alternatives that are said to be better for their health and the environment. Companies part of the Group MANE have been involved in plant science since 1981, replacing animal proteins in meat products. We then extended our expertise to other segments and categories of food products such as fresh dairy products and ice creams.

MANE’s “Protein Transition” programme manages all research projects on proteins and the challenges they pose in terms of taste. This programme does not only take into account plant-based proteins. It also anticipates the use of other alternative proteins such as insects, in vitro proteins or proteins from fungi. Taste is the most important factor in deciding whether or not to buy a product again. Consumers will only turn to more sustainable proteins if they like the taste of the food and drinks containing them. The natural flavours and aromas produced by the company are especially suitable for these new foods and may benefit from a vegetarian or vegan status. MANE also uses its expertise to optimise plant-based flavour combinations for the best sensory profile of the finished product.

With its SENSE CAPTURE™ MASK range, MANE focuses on masking flavours. This range is particularly suited to the sensory challenges associated with products with high levels of protein or with undesirable notes such as those perceived in many plant-based products, both in the sweet and savoury worlds. SENSE CAPTURE™ PROTEIN is the perfect flavour solution, reducing off-notes from the use of plant-based proteins and astringent or bitter tastes. PURE CAPTURE™ BH, for its part, provides the roasted accent much sought after in meat substitutes to recreate the taste of fried meat products. Lastly, MANE’s ingredients allow for simplicity in the ingredient statements of finished products, such as concentrated vegetable juices and spice extracts.

(1) MANE M2P study carried out in France, Germany, the United Kingdom, Spain and Italy in 2020, based on over 2,900 interviews.

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2021 CSR REPORT ◆