Animal-Plant Mince Key to Revive APAC Alt-Protein Push: NECTAR Study

Why It Matters

The results prove blended proteins can achieve taste superiority while delivering perceived health benefits, giving meat producers a viable pathway to diversify product lines and accelerate alternative protein adoption in APAC.

Key Takeaways

• 70% chicken, 30% soy mince beat pure chicken in taste test.
• Only 42% liked appearance of blended proteins versus 62% for meat.
• 57% of consumers prefer blends with ~75% animal content.
• Health perception high: 69% view blended proteins as healthier than meat.
• Nuggets most popular blended format, chosen by 64% of participants.

Pulse Analysis

The NECTAR, SIFBI and GFI APAC sensory study marks a pivotal moment for the alternative‑protein sector in Asia‑Pacific. By demonstrating that a 70% chicken, 30% soy blend can surpass pure chicken on a blind taste panel, the research challenges the long‑standing notion that plant‑based inclusions inevitably dilute flavor. This breakthrough offers meat processors a concrete example of how modest plant integration can enhance product portfolios without sacrificing consumer‑approved taste, a critical factor in markets where meat consumption remains culturally entrenched.

Consumer feedback highlighted appearance and flavor as the primary obstacles for blended offerings. Only 42% of participants rated the visual appeal of blended proteins positively, compared with 62% for animal meat, underscoring the need for color‑matching technologies and shape optimization. Flavor gaps persist, with just 35% liking the taste of blended products versus 65% for conventional meat. Nevertheless, health perceptions are strong; 69% view blended proteins as healthier, and interest spikes for formats that incorporate familiar savory vegetables. The study also revealed a clear preference hierarchy: 57% favor blends containing roughly three‑quarters animal content, while whole‑plant blends attract merely 6% of respondents.

For food brands, the data translates into actionable R&D priorities. Enhancing visual fidelity—through natural pigments or processing tweaks—should precede flavor refinement, especially to curb off‑notes and improve savoriness. Product development should focus on high‑interest formats such as nuggets, meatballs, and patties, where consumer acceptance already exceeds 60%. By positioning blended proteins as a healthier, cost‑effective alternative that retains the majority of meat’s sensory profile, companies can tap into health‑conscious and price‑sensitive segments, accelerating the transition toward a more sustainable protein landscape in APAC.