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  • Key consumer trends Around the world, flexitarian consumers have grown steadily in number over recent years, driving the high demand for plant-based products. This includes fermented plant-based products, which are growing at a particularly impressive rate. Taste, texture and health are the most important factors overall.

    Consumers recognize fermentation for its contribution to digestive health and general wellbeing. The fact that fermentation is a well-known ancient method of food preservation has also inspired the spread of traditional ethnic fermented foods to new markets.

    Well-being, digestive health

    Clean label

    Natural, organic, authenticity (“Back to Basics”)

    Low/reduced Sugar

    Dairy-free/gluten-free Allergy-free/lactose-free

    Global non-dairy

    yogurt trends

    Low/reduced fat

  • Product improvement Potential gains Proven solution

    • Controlled acidification

    • Outstanding taste

    • Clinically documented probiotics

    • Natural yeast and mold protection

    Improved image as a healthy, sustainable brand

    Diversify your product offering

    Smooth and stable production process

    Uniform product quality throughout shelf life

    DANISCO® VEGE Starter cultures

    HOWARU® VEGE Probiotic cultures

    HOLDBAC® VEGE Protective cultures

    • Adjust protein level

    • Source of protein

    SUPRO® Soy Protein Isolates

    TRUPRO® Pea Protein Isolates

    • Reduced syneresis

    • No separation

    • Appealing texture

    • Long-lasting stability

    GRINDSTED® PLANT-TEX Solution

    DuPont solutions for plant-based fermented products DuPont Nutrition & Biosciences offers a series of solutions to help you make the most of the growth forecast for plant-based fermented food and beverages.

    Danisco® VEGE Starter cultures have been developed for use with a wide variety of plant-based raw materials, such as soy, coconut, nuts, oat, maize, rice, fruits and vegetables. They provide endless possibilities to develop innovative new products that satisfy consumer taste and texture expectations – delivering a wide range of flavor profiles from fresh, clean and mild to acidic.

    HOWARU® VEGE Probiotic cultures contain Lactobacillus acidophilus NCFM® and/or Bifidobacterium lactis HN019™ – both clinically documented probiotic strains that support digestive comfort and wellbeing.

    HOLDBAC® VEGE Protective cultures are label-friendly solutions that deliver effective protection against yeast and mold growth throughout product shelf life.

    GRINDSTED® PLANT-TEX YO solutions are specially designed to deliver high-quality textures and delicious taste. This includes meeting consumer demands for indulgent, label-friendly formulations.

    SUPRO® Soy and TRUPRO® Pea Protein Isolates are the perfect choice for optimizing the protein level of plant-based products.

    Nutrition & Biosciences www.food.dupont.com

    DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted. © 2019 DuPont. The information contained herein is based on data known to DuPont or its affiliates at the time of preparation of the information and believed by them to be reliable. This is business-to-business information intended for food, beverage and supplement producers, and is not intended for the final consumer of a finished food, beverage or supplement product. The information is provided “as is” and its use is at the recipient’s sole discretion and risk. It is the recipient’s sole responsibility to determine the suitability and legality of its proposed use of DuPont products for its specific purposes. Information and statements herein shall not be construed as licenses to practice, or recommendations to infringe, any patents or other intellectual property rights of DuPont or others. DUPONT HEREBY EXPRESSLY DISCLAIMS (I) ANY AND ALL LIABILITY IN CONNECTION WITH SUCH INFORMATION, INCLUDING, BUT NOT LIMITED TO, ANY LIABILITY RELATING TO THE ACCURACY, COMPLETENESS, OR USEFULNESS OF SUCH INFORMATION, AND (II) ANY AND ALL REPRESENTATIONS OR WARRANTIES, EXPRESS OR IMPLIED, WITH RESPECT TO SUCH INFORMATION, OR ANY PART THEREOF, INCLUDING ALL REPRESENTATIONS AND WARRANTIES OF TITLE, NONINFRINGEMENT OF COPYRIGHT OR PATENT RIGHTS OF OTHERS, MERCHANTABILITY, FITNESS OR SUITABILITY FOR ANY PURPOSE, AND WARRANTIES ARISING BY LAW, STATUTE, USAGE OF TRADE OR COURSE OF DEALING.

  • Innovative opportunities for plant-based fermented foods

  • Global launches of plant-based fermented foods and beverages continue to outpace the growth of the dairy sector year on year. In Europe’s three largest yogurt markets – France, Germany and the UK – plant-based products now represent more than 4% of the market. Across all plant-based categories, growth shows no sign of slowing.

    The trend is largely driven by millennials, who increasingly choose products suitable for flexitarian and vegan diets. These choices are often rooted in the desire for iproved health and wellness, with animal welfare, environmental and lifestyle considerations also playing a role. Consumer desire for new sensory experiences also plays a role.

    This is creating opportunities for new plant-based fermented drinks, desserts and snacks.

    Moving towards more diversity Towards more plant-based diversity Soybeans are still the most widely used ingredient in plant-based fermented products. But, as highlighted by Euromonitor, consumers are increasingly looking beyond soy to other label-friendly, plant-based ingredients which offer opportunities for differentiation, especially in taste and texture.

    Millennials are a key driver of the plant-based revolution The desire for plant-based foods by consumers continues to grow. Millennials increasingly choose non-dairy products based on plant ingredients and suitable for flexitarian and vegan diets.

    Source : Euromonitor 2017

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  • Plant-based fermented dairy alternatives – solution overview

    Plant-based matrix

    Danisco® VEGE starter culture Documented probiotic strain* (available upon

    request)

    HOLDBAC® VEGE protective culture

    Plant-based matrix

    Product texture

    GRINDSTED® Stabiliser Protein enrichment/

    fortificationCulture recommendation Culture composition Stabiliser recommendation Stabiliser declaration

    Bean matrix (pea,

    chickpea, lentils, …)

    Danisco® VEGE 050 LYO series

    St. thermophilus,

    Lb. bulgaricus,

    Lb. acidophilus NCFM®,

    Bifidobacterium lactis

    HN019®, Lb. lactism

    HOWARU® Bifido VEGE

    (Bifidobacterium lactis

    HN019®)

    HOWARU® Dophilus VEGE

    (Lb. acidophilus NCFM®)

    HOLDBAC® YM VEGE B

    (Lb. rhamnosus,

    Pr. freudenreichi subsp.

    Shermanii)

    Bean matrix (pea,

    chickpea, lentils, …)

    Drinkable GRINDSTED® Gellan VEG 200 Gellan gum

    TRUPRO® 2000 Pea

    Protein Isolate

    Danisco® VEGE C LYO series Lb. bulgaricus, Lb. lactis,

    Lb. plantarum Spoonable GRINDSTED® PLANT-TEX YO

    specially designed for fermented

    plant based - check product

    description for declaration

    Cereal matrix

    Danisco® VEGE 030 LYO series St. thermophilus,

    Lb. bulgaricus HOWARU® Bifido VEGE

    (Bifidobacterium lactis

    HN019)

    HOWARU® Dophilus VEGE

    (Lb. acidophilus NCFM®)

    HOLDBAC® YM VEGE B

    (Lb. rhamnosus,

    Pr. freudenreichi subsp.

    Shermanii)

    Cereal matrix

    Drinkable GRINDSTED® Gellan VEG 200 Gellan gum

    TRUPRO® 2000 Pea

    Protein Isolate Danisco® VEGE 040 LYO series

    St. thermophilus,

    Lb. bulgaricus,

    Lb. acidophilus NCFM®,

    Bifidobacterium lactis

    HN019

    Spoonable GRINDSTED® PLANT-TEX YO

    specially designed for fermented

    plant based - check product

    description for declaration

    Fruit & vegetable

    matrix

    Danisco® VEGE 010 LYO series

    Lb. acidophilus NCFM®,

    Lb. casei/paracasei,

    Lb. plantarum

    HOWARU® Bifido VEGE

    (Bifidobacterium lactis

    HN019)

    HOWARU® Dophilus VEGE

    (Lb. acidophilus NCFM®)

    HOLDBAC® YM VEGE B

    (Lb. rhamnosus,

    Pr. freudenreichi subsp.

    Shermanii)

    Fruit & vegetable

    matrix

    Drinkable GRINDSTED® Gellan VEG 200 Gellan gum

    TRUPRO® 2000 Pea

    Protein Isolate

    Danisco® VEGE 090 LYO series

    Lb. acidophilus NCFM®,

    Lb. casei/paracasei,

    Ped. pentosaceus

    Spoonable GRINDSTED® PLANT-TEX YO

    specially designed for fermented

    plant based - check product

    description for declaration

    Almond matrix

    Danisco® VEGE 030 LYO series St. thermophilus,

    Lb. bulgaricus HOWARU® Bifido VEGE

    (Bifidobacterium lacti

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