Yeast Extract: a Key Ingredient for Meat Analogues

YEAST EXTRACT: A KEY INGREDIENT FOR MEAT ANALOGUES

A FLOURISHING MARKET Meat analogues market estimated

at13.3 billion USD with a projected 7.9% CAGR for 2019-20241

WHY ARE PEOPLE INCREASINGLY INTERESTED IN MEAT SUBSTITUTES?

Curiosity for new Environmental Respect for Aware of the link between ﬂavors convictions animal welfare nutrition and health

GLOBAL INCREASE OF MEATLESS AND REDUCED MEAT DIETS

Flexitarians Vegetarians Vegans

In 2018 In North America in 2018 50% of French 79% of millennials eat meat substitutes 42% of Germans 58% of adults 36% of British people try or are interested in eating less say they have reduced their meat meat2 consumption compared to 20173

These diets are increasing in all industrialized countries The rate of vegetarians depends on the location:

UK 9% 9% Germany USA 5% 13% Israel 12% Taiwan 38% India Brazil 8% 5% Australia

% vegetarians per country4

WHAT ARE CONSUMERS' EXPECTATIONS?

GOOD SAME NATURAL NUTRITIONAL TASTE SENSATIONS PRODUCTS & PROPERTIES AS FOR MEAT CLEAN LABELS Pleasure is the Taste, texture, Clean label Sources main criteria smell expectations of proteins

WHY IS YEAST EXTRACT IDEAL IN MEAT SUBSTITUTES?

100% vegan • Non-animal ingredient suitable for vegetarian and vegan products

Process resistant Natural5 origin ingredient • Heat treatment • Comes from fresh yeast • Boost taste during cooking • No chemical ingredients added • Stable in freezing process • Fits into the concept of the clean label

Taste building Nutritional profile • Specific meaty flavor • Proteins Each yeast extract has its own • Vitamins characteristic and profile: red or white • Minerals meat notes, grilled, smoked, roasted… • Natural flavor bases and umami richness • Long-lasting • O-notes masking

1. Markets and Markets, Meat Substitutes Market, 2019 / 2. Daniel Karsevar after Mintel, Plant-Based Product & Ingredient (Natural Product Expo West), 2019 / 3. CREDOC, Panorama de la consommation végétarienne, 2018 / 4. Sawe, Benjamin Elisha, Countries with The Highest Rates Of Vegetarianism, WorldAtlas, 2019 / 5. ISO/TS 19657: Deﬁnitions and technical criteria for food ingredients to be considered as natural, 2017