Health and wellness trends have a significant impact on consumer diets. In the past, the focus was usually on removing negative elements such as salt, sugar and fat. But now, people are more aware of the positive attributes of ingredients, such as nutritional benefits or sustainability.
Proteins have become an important consideration for many consumers. A study by the Institute of Food Technologists (IFT) in 2015 showed that globally, 59% of consumers globally are actively seeking foods that are high in protein, and plant-based protein sources in particular.
Proteins perform many functions in the body. As well as helping our body to grow and repair, they are essential for maintaining good health. In recent years, consumers have become more aware that plant-based protein sources offer similar or sometimes superior functional properties to animal-based proteins.
Consumers are seeking alternative proteins from a variety of foods and beverages. Two of the main categories are non-animal meat products, known as meat substitutes, and high-protein nutritional beverages.
All around the world, for various reasons, the number of flexitarian, vegetarian and vegan consumers is growing.
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Today consumers expect alternative protein products to deliver health benefits and taste great too. This means that they are looking for authentic meatiness, fattiness and juiciness, as well as a texture that resembles meat.
Givaudan is helping to bridge the taste gap between animal and plant protein with flavour solutions that provide an authentic meaty taste.
The protein beverage market is growing at a rapid pace and the variety of product offerings is expanding. Product formats span from protein shakes made with whey or plant protein, to mainstream hydration drinks with high protein content.
These drinks appeal to a vast range of consumers, from young athletes and muscle builders to the growing retiree population, who are all seeking benefits such as muscle toning or sustained energy.
Using our knowledge and technologies, Givaudan has developed flavour solutions that allow for great taste in both dairy and plant protein.
Givaudan research: plant-based fish and seafood on the rise
Consumer interest in plant-based fish and seafood is growing and is poised for a rapid-rise like other alternative protein products. To better understand the future of plant-based proteins and the challenges in this space, we’ve once again partnered with the great minds at the University of California, Berkeley.
Read our white paper to learn more about the fish and seafood alternatives market and where future opportunities can be found.
Think beyond mimicking – a culinary approach
While our skills, portfolio and knowledge are perfectly suited to help our customers create incredible plant-based meat, dairy and fish alternatives, there is an enormous opportunity to create plant-based, centre of plate foods that don’t aim to mimic a meat or dairy product. We use a culinary approach combined with deep innovation to create food concepts that delight consumers without mimicking.
Recently at the Future Food Tech Alternative Protein event, two of our experts gave insights on our culinary thinking and a new novel example of how to bring this centre of plate concept to life.
How to succeed in the plant-based space - putting culinary excellence at the forefront of innovation
A Givaudan webcast in collaboration with Food Matters Live 2020
Flexitarians, reducetarians and plant-forward trends are driving changes in taste, culinary traditions and food consumption habits. Chefs, food service and retail businesses are rethinking their menus, centre of plate and products. As a result, neither protein nor centre of plate will ever be the same!
Today, consumers expect alternative protein products to taste great and deliver on a number of other factors. Some are looking for authentic meatiness, fattiness and juiciness, as well as a texture that resembles meat; others are seeking an exciting taste and culinary experience.
Making an alternative protein product that exceeds consumer demands means understanding taste, texture, mouthfeel, colour, aroma and other product attributes. Givaudan can help you on your journey to develop plant-based products that consumers will love. With an expert panel of chefs, scientists, and commercial peers this webcast takes a deep dive into the role of culinary in the alternative-protein movement.
Givaudan research: the future of plant protein
With consumer demand for alternative proteins, and what they desire from them, at an all-time high, there is a need to investigate new sources of plant protein.
So we raised the question: what alternative protein sources exist that are not only versatile, sustainable, and commercially viable but most importantly, compatible with food manufacturers’ processes and products?
To find out, we teamed up with UC Berkeley and conducted cutting-edge research on over 40 unique plant proteins. Download our white paper to discover the six alternative proteins that made the shortlist for the ‘next new protein’.
Watch the interview about alternative sources of protein
Far more than a passing trend, plant-based proteins are here to stay.
Product developers know that there are real challenges that come with using alternative proteins in their products, and consumers know that the taste of alternative protein products can sometimes be disappointing.
So, how can we craft great-tasting products using alternative sources of protein?
Givaudan has been working with alternative proteins for over 20 years. This has enabled us to develop extensive knowledge of their functionality, nutritional and taste characteristics.
We are able to improve the palatability of protein products, from pea to whey, from mycoprotein to algae. Our approach is based on collaboration, co-development and a genuine desire to make products that consumers love.
As well as health and wellness benefits, plant-based proteins are strongly linked to sustainable and ethical values. It is estimated that the world’s population will grow from 7 billion today to 9.5 billion in 2050. Protein consumption is predicted to increase by 70% over that period, due to the increase in income and standards of living.
It is very unlikely that we will be able to find sufficient resources to meet this surge in demand through animal protein production. Instead, experts predict that the gap will be filled by plant protein in the short term and by algal and insect protein in the mid-term. This fascinating shift holds many opportunities, which we are excited to continue exploring in the future.
Meat and meat consumption impacts the environment more than any other food we eat, mainly because livestock requires much more land, food, water and energy than plants. Take a look at the resources needed to produce a typical hamburger. About a quarter of the world's land is used for grazing. A third of all planted crops worldwide go to feed livestock. A tenth of all freshwater goes to support livestock and their feed crops. In addition, each of these creates wastewater and runoff, as well as energy consumption. Though it is unlikely humans will move to an entirely plant-based diet, there is a growing understanding that doing so leads to a more sustainable future.