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Taking the Quick Path to a Plant-Based Launch

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Taking the Quick Path to a Plant-Based Launch Chicago Food & Beverage Network presents Taking the Quick Path to a Plant-Based Launch Featuring Presenters: Krista Ruhnke, MA, CFS Anne Marie Butler, Edlong SME Katie Towers Chelsey Patton, MBA, MS, RDN Wageningen University The Netherlands April 2019 Vegan Section of a Standard Dutch Grocery Store A Retail Snapshot of Plant-Based Internationally But Are Americans Eating More Plant-Based Protein? Choose Your Consumer Vegetarian "Good Source Of..." Gluten Free Certified Organic "Satisfyingly Meaty" Kosher Flexitarian "No Added...." Vegan Non-GMO Low Sodium Dairy Free What Drives Purchasing Decisions? Your Second Important Choice: Protein Source & Claims = = GRAMS OF PROTEIN PDCAAS/PER DIASS/ %DV/"Complete" Example MILK ALMOND BUTTER QUANTITY 8 grams of protein 8 grams of protein QUALITY 16% Daily Value 8% Daily Value LABELING "Good Source" “8 grams of protein” Quantity vs. Quality Texturized Pea Soy protein Whey Nutritional Algae Wheat Protein Mycoprotein Cricket isolate Protein Yeast (Chlorella) Protein Isolate Quantity Protein 88g 75g 80g 80g 42g 11g 60g 63g (g)/ 100 g Quality PDCAAS 1 .25 .73 1 .85 .99 .68 .55 (1= Best) The Problems with the 800 lb. Gorillas Other Things to Consider Nutrition & Labeling pea protein• Usually isolate, High expeller in Calories-pressed canola oil, refined coconut oil,• water,Fat = Hamburger yeast extract, maltodextrin, natural flavors,• gumOftenarabic high ,in sunflower Salt oil, salt, succinic acid,•aceticMissing acid, Vitamins non-GMO modified food starch, cellulose from bamboo, methylcellulose, potato starch, beet juice• Long extract label (for declarationcolor), ascorbic acid (to maintain color), annatto extract (for color), citrus fruit extract (to maintain quality), vegetable glycerin Provides structure to meat analogs There is no "pantry friendly" replacement High Moisture Twin-Screw Extruder Technology used by companies like Beyond & Impossible Published in Journal of agricultural and f ood chemistry 2008 Protein-protein interactions during high-moisture extrusion f or f ibrous meat analogues and comparison of protein solubility methods using dif f erent solv ent systems. Keshun Liu, Fu-hung Hsieh Canned Salmon Take Advantage of Easy Shortcuts!! Flexitarian Korean Jerky YEAST EXTRACTS Building Blocks of Savory Taste Top Note • Signature Flavor Notes • Herbs & Spices Taste Enhancement • Umami • Masking • Lingering Taste Direction • Beef Base Savory Taste • Chicken • Intensifies savory taste • Pork • Mouthfeel & body • Vegetable • Harmonizes flavors Flavor Donation Beef Chicken Roast White Meat Protein Molecule • Proteins are composed of Amino Acids • Amino Acids contribute flavor • Amino Acids can be freed and concentrated through processing J Developing the Flavor Flavor Donation Beef Chicken Roast White Meat What’s The Function of Yeast Extracts? ENHANCING MASKING & ROUNDING FLAVOR DONATING • Salt enhancement • Off-notes • Beef* • Umami • Bitterness • Chicken* • Mouth watering • Spiky-ness • Roast • Fatty mouthfeel • Metallic flavor • White Meat* • Vegetable Taste *vegan Two Buzzwords of Umami Yeast Extracts Glutamates = “Main Contributor” Nucleotides = “Boosters” Flavor Impact of Nucleotide Content 20% 14% 9% 6% 4% Building Blocks of Savory Taste Top Note • Signature Flavor Notes • Herbs & Spices Taste Enhancement • Umami • Masking • Lingering Taste Direction • Beef Base Savory Taste • Chicken • Intensifies savory taste • Pork • Mouthfeel & body • Vegetable • Harmonizes flavors Dairy Alternatives Market ➢The Global Plant-based Cheese Market is expected to reach revenues of over $2.5 Billion by 2024. ➢Globally Non-dairy cheese accounts for 1% share of dairy category NPD in H1 2019. ➢The increasing availability of various types of vegan cheese along with the constant innovations in terms of flavours, packaging, and texture is driving the demand of the plant- based cheese. ➢Plant-based mozzarella cheese dominated the market with more than one-third of the market share in 2018. Plant-based cheddar is expected to grow at the fastest rate, with a CAGR of more than 17% during the forecast period. The Approach Based on work with our customers we have identified three plant – based cheese manufacturing approaches: 1. Traditional – starch, vegetable fat and water typically processed in a twin screw or Stephan cooker 2. Fortification – improving nutritional aspect of the product, uses typical manufacture processing but may have added hydration steps for protein addition 3. Innovation – This is looking at news ways to improve nutritional value, bring closer to real cheese and new processing, may have a fermentation or culturing step included in the process, can often be based on nuts, tofu, oats, seeds etc. The Challenges Flavour complexity Functionality Nutrition Variety of flavours and textures The Key Players The Summer Selection Box WHAT ELSE IS HAPPENING? Selection Box - An Introduction to Veganism ➢Studies on consumer purchases since COVID-19 have shown a return to comfort food buying COVID-19 ➢Increased cook from Repercussions scratch ➢Price becomes a bigger factor Questions? THANK YOU and GOOD LUCK! Krista Ruhnke Anne Marie Butler Katie Towers Western Regional Manager [email protected] Product Manager, DSM [email protected] Edlong.com [email protected] 815.701.8339 630.290.1763.
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