Global Food Forums®

2017 R&D Report: Protein Ingredients

Global Food Forums® 2017 R&D Report: Protein Ingredients offers ingredient suppliers, product development firms and food companies in-depth strategic analysis and actionable data on R&D’s formulation usage, key functional attributes, health trends and predictions of future growth on a wide range of protein ingredients.

This 87-page report provides valuable insights into key protein formulation trends that will guide corporate strategy, R&D initiatives, product re-positioning, enhanced competitive intelligence and ultimately drive increased protein sales.

Which health trends will increase the most in importance?

Which foods will be increasingly promoted for their protein content?

What protein characteristics and functions are considered most important?

How important will traceability, non-GMO, local sourcing, Paleo and other certifications be to business?

How does R&D rank the value of various supplier services?

What are R&D’s leading reasons for blending multiple proteins in a consumer product?

As the organizers of the Protein Trends & Technologies Seminar, Global Food Forums is uniquely positioned to tap into the expertise of R&D decision-makers who are keenly involved in protein formulations.

Conducted by NSM Research, Inc., the R&D Report provides insights on 14 protein categories 24 applications, most valued functional characteristics, consumer trends and important supplier services.

Survey Respondents:

200 Product Formulators from Four Industry Segments

Source: Global Food Forums® 2017 R&D Report: Protein Ingredients

See www.globalfoodforums.com/PIR

Please reserve my digital copy of Global Food Forums® 2017 R&D Report: Protein Ingredients.

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Please submit your 2017 R&D Report: Protein Ingredients reservation form to Peter@GlobalFoodForums.com or mail to: Global Food Forums, P.O. Box 1421, St. Charles, IL, 60174 or fax to 1-208-246-2242. Questions, contact Peter Havens at 1-630-621-0230.

Source: Global Food Forums® 2017 R&D Report: Protein Ingredients

© 2017 Global Food Forums® Inc.

In conjunction with the Protein

Trends & Technologies Seminar

Protein Types Predicted to Increase/Decrease in Use Deep Dive: Protein Types

Insights on proteins such as whey, egg, pea and soy by application food scientists who primarily work with those proteins. For example, among formulators who primarily use whey proteins, “Taste” was ranked as the most important char-acteristic, while "Clean Label impli-cations" and “Consumer popularity” the least important of the nine listed.

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Deep Dive: Applications

Survey results provide insights on R&D’s current and future protein use, segmented by work area such as Beverages, Health Bars, Sports Nutrition, Dairy, Confections and Grain-based Products.

• Applications on which Responding Formulators Worked:

The survey lists 23 formulated consumer products and asked which best described their primary current work area. The purpose was to obtain information on the product/ application with which a respondent worked and was thus presumed to be most familiar with its protein ingredient requirements. The decision to use a Consolidated Work Area (CWA) to report survey results depended on the question. CWAs were not used in analyzing the results for some questions since individual Work Areas within the potential groups were too unrelated for the issue under consideration. In contrast, responses from several work areas were combined when it was believed respondents had common characteristics for the question under consideration. A list of CWAs are shown below. Additionally, for some analysis responses from formulators working with “nutrition-oriented products” were combined. Such products included the work areas of Meal replacements, Nutritional supplements, Infant formula, Health bars and Sports Nutrition products. Sample size is reported for each analysis in order to help convey the strength of the data.

Demographic Data

Respondents represented 125 companies. No firm was represented by more than three formulators with the exception of six multi-national consumer food companies. One multi-national was represented by 9 formulators, one by 8, two by 6 and two by 5 and 4 each.

Consolidated Work Areas Number of respondents

Individual Work Areas in Survey (Number of respondents)

Beverages 38 Beverages - Liquid Dairy (12) Beverages - Powdered Form (11) Beverages - Liquid Non-Dairy (15)

Grain-based products

34 Baked goods (23) Cereals (9) Pasta (2)

Meat-based products 30 Prepared meals (17) Processed meats (10) Pet foods (3)

Cheese & Yogurt 14 Cheese (8) Yogurt (6)

Confectionary Products 11 Confectionary (11) Additional individual Work Areas

73 Soups and sauces (17) Dressings and dips (9) Meat analogs (1) Side dishes (6) Meal replacements (4) Nutritional supplements (6) Infant formula (4) Inner beauty (0) Health bars (10) Healthy salty snacks (7) Sport nutrition products (9)

TOTAL COUNT 200 (Representing 125 companies)

Table of Contents 3-8

Section 1: Introduction & Methodology 9-15

• Introduction 10

• Objectives 11

• Methodology – Industries in which respondents work 12

• Methodology – Respondents’ primary work areas (types of applications) 13

• Methodology – Primary and Secondary Protein Sources Used by Respondent For-mulators

14-15

Section 2: Executive Summary 16-18

Section 3: Current Protein Use 19

• Introduction 20

• Primary and secondary protein types used (responses from all formulators ) 21

• Protein types used by formulators working in the Beverages area 22

Demographic Data

• Proteins Used by Responding Formulators:

Survey respondents’ were asked what were the primary and secondary sources of protein that they used. The purpose was to link respondents’ knowledge of specific type of protein with what they were using in the formulation of products.

A secondary purpose was to link desired benefits in a protein with respondents that were using specific types of protein.

Section 3: Current Protein Use (continued)

• Protein types used by formulators working in the Grain-based Products area 23

• Protein types used by formulators working in the Confectionery Products area 24

• Protein types used by formulators working in the Health bars, Meal replacement, Sports nutrition and Nutritional supplement Products areas (responses from areas combined)

25

• Protein types used by formulators working in the Health bars and Cereals areas 26

• Primary reasons for blending proteins [in a formula] (responses from all formulators) 27

• Primary reasons for blending proteins [in a formula] (responses from formulators working in the Health bars, Meal replacement, Sports nutrition and Nutritional supplement Products areas (areas combined))

28

• Primary reasons for blending proteins [in a formula] (responses from formulators working in Health bars and Cereals (areas combined)

29

• Primary reasons for blending proteins [in a formula] (responses from formulators working in the Beverages area (separated by Liquid dairy vs. Powdered form vs. Liquid

30

• Primary reasons for blending proteins [in a product] (responses from formulators who use whey as their primary or secondary source of proteins)

31

• Primary reasons for blending proteins [in a product] (responses from formulators who use soy as their primary or secondary source of proteins

32

Section 4: Protein Characteristics of Value 33-49

• Introduction 34

• Methodology: Sum of Weighted Responses (SWR) 35

• Most important Economic/Operational Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used)

36

• Most important Consumer Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used)

37

• Most important Health-related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used)

38

• Most important Functional Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used)

39

Section 4: Protein Characteristics of Value (continued)

• Most important Protein Characteristics (responses from formulators using Whey proteins as their Primary or Secondary Protein Source)

40

• Most important Protein Characteristics (responses from formulators using Soy protein concentrates & isolates as their Primary or Secondary Protein Source)

41

• Most important Protein Characteristics (responses from formulators using Casein/ Caseinates as their Primary or Secondary Protein Source)

42

• Most important Protein Characteristics (responses from formulators using Milk protein concentrate as their Primary or Secondary Protein Source)

43

• Most important Protein Characteristics (responses from formulators using Pea proteins as their Primary or Secondary Protein Source)

44

• Most important Protein Characteristics (responses from formulators using Egg proteins as their Primary or Secondary Protein Source)

45

• Most important Protein Characteristics (responses from formulators using Wheat proteins as their Primary or Secondary Protein Source)

46

• Most important Protein Characteristics (responses from formulators using Whole grains & seeds as their Primary or Secondary Protein Source)

47

• Most important Protein Characteristics (responses from formulators using Pulse flours as their Primary or Secondary Protein Source)

48

• Most important Protein Characteristics (responses from formulators using Meat proteins as their Primary or Secondary Protein Source)

49

Section 5: Future Protein Use 50-72

• Introduction 51

• Predicted Increased, Decreased or No change in use of 29 protein types: top nine proteins with predicted increased use (responses from all formulators)

52

• Predicted Increased, Decreased or No change in use of 29 protein types: middle 10 proteins with predicted increased use (responses from all formulators)

53

• Predicted Increased, Decreased or No change in use of 29 protein types: bottom 10 proteins with predicted increased use (responses from all formulators)

54

• Predicted importance of Organic and of Non-GMO Certification (responses from all formulators)

55

Section 5: Future Protein Use (continued) 50-72

• Predicted importance of ingredients sourced from US/Canada and of Ingredient Traceability (responses from all formulators)

56

• Predicted importance of BST/Growth Hormones and of Antibiotics (responses from all formulators)

57

• Predicted importance of Paleo Certification (responses from all formulators) 58

• Health trends likely to increase in importance in the next two years (responses from all formulators)

59

• Percent of formulators saying Moving to plant-based proteins increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas)

60

• Percent of formulators saying Weight management/control increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas)

61

• Percent of formulators saying Nutrition products for seniors increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas)

62

• Percent of formulators saying Allergenicity increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas)

63

• Percent of formulators saying Cognitive / brain health increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas)

64

• Most often mentioned foods that will be promoted for their protein content in next 5 years (Open Ended) (responses from all formulators)

65-72

▪ Dairy-based products (examples, Dairy, Yogurt, Cheese, Milk) (responses from all formulators)

65

▪ Bars, Snacks and Miscellaneous products (responses from all formulators) 66

▪ Non-dairy Animal Proteins (examples, Eggs, Pork, Meats) (responses from all formulators)

67

▪ Cereals, Baked Goods and Miscellaneous (responses from all formulators) 68

▪ Legumes/Pulses, Grains and Seeds(responses from all formulators) 69

▪ Miscellaneous proteins & whole-food type ingredients (responses from all formulators)

70

▪ Beverage / Drinks (responses from all formulators) 71

▪ One time (Novel) Consumer Products (responses from all formulators) 72

Section 6: Value-added Information from Vendors 73-79

• Introduction 74

• How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from all formulators)?

75

• How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from formulators of Beverages)?

76

• How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from formulators of Grain-based Products)?

77

• How knowledgeable do you feel about protein ingredients in regards to Clinical studies backing specific proteins (responses from formulators of Nutrition-oriented Products)?

78

• Support services most desired from protein suppliers (responses from all formulators) 79

Section 7: 2014 & 2015 Surveys 80-87

• Introduction 81

• 2014 Protein R&D Ingredient Trends Survey – Whether 17 listed proteins would increase or decrease in use in the next two years

82

• 2015 Protein R&D Ingredient Trends Survey – Whether 30 listed proteins would increase or decrease in use in the next two years

83—84

• 2014 vs. 2015 Protein R&D Ingredient Trends Survey – Rank of 8 most important protein characteristics

85

• 2015 Protein R&D Ingredient Trends Survey – Formulation barriers to use of insect protein

86

• Information about Global Food Forum offerings 87