Plant Based Proteins

May 2019

Enabling Your Future

What will tomorrow’s world be like, feel like, taste like?

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• Increase in population, urbanization, and per capita income

• Demand for food expected to increase up to 98%* by 2050, to feed 9.8 billion people

Yet the natural resource base on which agriculture depends will become increasingly stressed

• 40% of Global land is already used for food production

* Source: “Global Demand for Food Is Rising. Can We Meet It?” HBR, 2016

Tomorrow will bring increased pressure on natural resources

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Dietary shifts to more plant-based foods will enable better human health as well as contribute to reduced environmental impacts

✓Critical in feeding the growing world population in a sustainable way

✓We are at the leading edge in enabling this dietary shift, bringing our vision of great tasting plant-based foods to life through culinary expertise and market-leading technology

Health & Wellbeing –Plant Based Protein

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Plant protein based diets have been available for centuries…

… however they have diversified over the past 5 years…

Back in the day 2019

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Who is the Alternative Dairy Protein Consumer?

Awareness and acceptance are growing

vs. higher hurdle

in milk & ice cream in yogurt

Barriers of Usage

• #1 Taste/Flavor (aftertaste, true to flavor)

• Appearance

• Cost/Affordability

• Availability

• Familiarity

• 1st Bite Hurdle

Evolving Market

Key Reasons for Usage

Protein Seekers

naturalitytrendy

VEGANLactose Intolerance

Lifestyle ofHealth & Wellness

Flexitarians

By Association (family member consumes)

Longer shelf-life

I wouldn’t have eaten this 3-4 years ago, but my daughter moved home from California and she introduced me to these products.~ Bob

Protein overview- key drivers

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TasteNutrition

Functionality Processing

• Inherent off notes of proteins – volatile and non-volatile

• Types of protein – Concentrate, Isolates, Hydrolysates

• Class of protein – Legumes, Grains, Oilseeds, Algae

• Addition of nutritional and functional ingredients

• Processing conditions

• pH - Protein precipitation at low pH – astringency, mouthdrying

• Texture

• Need to calculate appropriate flavor dosage

• Proteins are prone to binding / absorbing flavor

• Dependent on protein types and processing

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Challenges in formulation of high protein products

• Protein selection to minimize inherent off-flavor characteristics of an individual protein

• Use blends of protein to compensate for unique off flavors and achieve optimal PDCASS

• Understand functionality pertaining to applications

• Mask off notes prior to flavor addition

• Flavor design approach – use of compatible flavors, herbs and spices etc

• Flavor Rebalancing

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Achieve Palatability

Alternative protein sources

Sense It® Language

Taking Masking to the next level

Vegan

Concepts

Vegan flavours

Masking Project

TasteSolution® program

15 years Research delivers 100’s taste ingredients effort continues

Multiple Ingredients, Variety of Proteins Creation knowledge Tailor made maskers

High protein collection

Masking Project

6 plant proteins + whey

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Continued innovation around dairy- reduced fat dairy and non-dairy dairy

Dairyfree

Increases palatability in

dairy and dairy alternatives

Dairy mouthfeel

Accentuates indulgence, enhances product quality and delivers full sensory experience in low fat

dairy applications

Dairy note balance

Brings harmony in dairy goods by complementing ingredients in

formulation when protein is added or when sugar or fat is

removed

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The aim is not MASKING But delivering a delicious eating experience!

Taste sensations

Authentic profile

Colour

Natural Color

Fat

Moisture

Texture

Cooking smell

Bloody, metallic, juiciness

Fat mouthfeel and release

Authentic meaty notes

Taste richness and succulence of meat

Fundamental understanding of process and ingredient

interaction with flavour

Natural Preservation

By quenching free radical

• Market product evaluation and gap identification

• Off note identification

• Culinary ID of proteins

✓ Gold standard

✓ Cooking cues (grill, boiled, rotisserie etc)

• Formulation and development

• Masker development and screening

• Creation of taste and aroma profile development

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Flavour Creation Approach

OUR APPROACH: From Ingredients to Integrated Solutions

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Proteins Soy, Whey, Pea, Lentil, Fava, Wheat, Rice, Oat, Quinoa, Canola, Flax, Chia, Algae

ApplicationsNutritional Beverages, Texturized Vegetable Proteins, Bars, Snacks, Yogurts

ProcessesUHT, Extrusion, Fermentation

Flavor & Taste Toolboxes

- Best solutions / practices by application

(protein type, F&B matrix, process)

Collaboration

(Flavor + Solutions)

- Flavor +

- Protein Ingredient Solutions

Protein Library

(Ingredients)

- Characterization,

- Structure / function

- Flavor interactions /

release

“It’s only the beginning, we’re in the early stage of a major shift. Companies are realizing that the market for plant-based meat isn’t just vegans or vegetarians, it’s meat-eaters.”

Caroline Bushnell, the Good Food Institute’s Senior Marketing Manager

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Thank you

ContactJames Xu, PhDEmail: james.xu.jx2@givaudan.comSenior Scientist, Beverage ApplicationsGivaudan Flavors