key consumer trends...key consumer trends around the world, flexitarian consumers have grown...

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-freeAllergy-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 productsDuPont 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 & Bioscienceswww.food.dupont.com

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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 revolutionThe 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® StabiliserProtein 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,


Drinkable GRINDSTED® Gellan VEG 200 Gellan gum

TRUPRO® 2000 Pea

Protein Isolate

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

Lb. plantarumSpoonable GRINDSTED® PLANT-TEX YO

specially designed for fermented

plant based - check product

description for declaration

Cereal matrix

Danisco® VEGE 030 LYO seriesSt. thermophilus,

Lb. bulgaricus HOWARU® Bifido VEGE


HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Cereal matrix


TRUPRO® 2000 Pea

Protein IsolateDanisco® VEGE 040 LYO series

St. thermophilus,

Lb. bulgaricus,



HN019

Spoonable GRINDSTED® PLANT-TEX YO




Fruit & vegetable

matrix



Lb. casei/paracasei,

Lb. plantarum



HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Fruit & vegetable

matrix


TRUPRO® 2000 Pea

Protein Isolate




Ped. pentosaceus





Almond matrix




HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Almond matrix


TRUPRO® 2000 Pea


St. thermophilus,

Lb. bulgaricus,



HN019®, Lb. casei,

Lb. paracasei





Soy matrix

Danisco® VEGE 020 Series

St. thermophilus,

Lb. bulgaricus,



HN019, Lb. plantarum



HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Soy matrix

Drinkable GRINDSTED® Pectin AMD 922 Pectin

SUPRO® Soy Protein Isolate

Danisco® VEGE 030 SeriesSt. thermophilus,

Lb. bulgaricusSpoonable GRINDSTED® PLANT-TEX YO




Flavour enhancement

in all plant basedDanisco® VEGE C LYO series

Lb. bulgaricus, Lb. lactis,

Lb. plantarumNA NA

Plant-based matrix

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

request)

HOLDBAC® VEGE protective culture

Plant-based matrix

Product texture

GRINDSTED® StabiliserProtein enrichment/

fortificationCulture recommendation Culture composition Stabiliser recommendation Stabiliser declaration

Bean matrix (pea,



St. thermophilus,

Lb. bulgaricus,



HN019®, Lb. lactism



HN019®)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Bean matrix (pea,



TRUPRO® 2000 Pea

Protein Isolate

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

Lb. plantarumSpoonable GRINDSTED® PLANT-TEX YO




Cereal matrix




HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Cereal matrix


TRUPRO® 2000 Pea


St. thermophilus,

Lb. bulgaricus,



HN019





Fruit & vegetable

matrix




Lb. plantarum



HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Fruit & vegetable

matrix


TRUPRO® 2000 Pea

Protein Isolate




Ped. pentosaceus





Almond matrix




HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Almond matrix


TRUPRO® 2000 Pea


St. thermophilus,

Lb. bulgaricus,



HN019®, Lb. casei,

Lb. paracasei





Soy matrix

Danisco® VEGE 020 Series

St. thermophilus,

Lb. bulgaricus,



HN019, Lb. plantarum



HN019)



HOLDBAC® YM VEGE B

(Lb. rhamnosus,


Shermanii)

Soy matrix

Drinkable GRINDSTED® Pectin AMD 922 Pectin

SUPRO® Soy Protein Isolate

Danisco® VEGE 030 SeriesSt. thermophilus,

Lb. bulgaricusSpoonable GRINDSTED® PLANT-TEX YO




Flavour enhancement

in all plant basedDanisco® VEGE C LYO series

Lb. bulgaricus, Lb. lactis,

Lb. plantarumNA NA

key consumer trends...key consumer trends around the world, flexitarian consumers have grown...

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