Formulating Dairy Alternatives with Plant Protein the Next Challenge May 30Th, 2019 Matt Yurgec 12Th Annual Plant Protein Ingredient Summit 2019

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Formulating Dairy Alternatives with Plant Protein The next challenge May 30th, 2019 Matt Yurgec 12th Annual Plant Protein Ingredient Summit 2019

Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER Confidentialword marks and any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate 1 word marks and any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Key Takeaways

• Plant proteins have functionality differences that must be anticipated when formulating a dairy alternative • Formulating high quality dairy alternatives require a robust understanding of protein functionality, stabilizer functionality and process familiarity • Leveraging all three is key to delivering products that the market needs • Increasing both the protein content and the product quality are challenges in the space, but knowledge has been gained to solve these challenges

Consumer insights

Key functionality insights with plant proteins

Challenges and solutions to alternative dairy applications, including: • Yogurt Alternatives • Ready-to-drink beverages • Vegan Cheese

Key Takeaways

Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and any 4 associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate CONSUMER PERCEPTION OF PLANT-BASED DAIRY ALTERNATIVES

600 New Product Launches with Dairy-free claim 557 250 New Product Launches with Dairy Free Claim last 5 years 500 208 205202 2014 2015 2016 2017 2018 190 200 179 383 172 400 352 316 150 300 281 100 80 85 69 69 200 57 58 44 46 42 50 32 28 35 29 17 14 12 100 2 3 11 0 0 Drinks Ice cream and frozen Yogurt Cheese Cream and creamers 2014 2015 2016 2017 2018 desserts

NPL Plant-based milks by product base NPL PLant-based milks by protein content 2014-2018 2014-2018 100 2% 90 80 <1% Protein 14% 70 2014 1%-3% Protein 60 2015 50 3%-6% Protein 2016 40 6%-20% Protein 30 2017 25% 59% 20 2018 10 0 Almond Soy Coconut Cashew Rice Pea Oat

Source : Innova 2019

Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER 6 word marks and any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Consumer Insights Market Adoption Mapping (n=501) Chickpea, Lentil and Pea should be easily rolled out into the market, sitting in or close to the high market adoption bucket. Low MRS / High Awareness High MRS / High Awareness 90%- Milk Soy

Chickpea Lentil

69%- Whey Pea Level of Awareness of Level

35%- Low MRS / Low Awareness High MRS / Low Awareness 15.0 Market Readiness Score 50.0 30.0

Casein Micelle1 (from milk) Legumin2 (from pea)

Molecular wt. (kDa) 103 - 106 360 - 410

Micellar (random coil) Globular (6 subunits) Shape (as1, as2,b, k) • High secondary structure • Little secondary structure • More rigid and less • Greater flexibility flexibility • More heat stable • Breaks down after heating • Coagulates at pI • Contributes to organoleptic and 1Dalgleish and Corredig. The structure of casein micelle and its changes during processing. Annu Rev Sci and Tech. 2012; 3: 446-67 processing issues 2Casey, Domoney, and Smith. Biochemistry and molecular biology of seed products. In: Casey, R. and Davies, D.R. (eds) Peas: Genetics, molecular biology and biotechnology, pp. 121- 163, CAB. Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and 8 any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Key Functionalities Dispersibility – How quickly protein powder goes into solution?

Surface morphology, porosity, and particle size influences dispersibility Dispersibility improves with shear and temperature

Pea Isolate 1 Pea Isolate 2 Pea Isolate 3 Time (sec) 19 110 600

Mean Diameter (µm) 94 75 29

Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and 9 any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Key Functionalities Protein solubility is pH dependent • Protein solubility (%) = Soluble protein/Total protein • Insoluble solid includes insoluble protein and other components

Faba bean concentrate pH 3 Faba bean concentrate pH 7 100 83,5 80

40 Protein Protein solubility (%)

21,3 20

0 3 7 Protein aggregates pH

Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and 10 any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Key Functionalities In general, pulses form weak heat-induced gels Gel strength: Whey > Soy > Faba > Pea > Rice Whey protein concentrate Soy protein isolate Faba protein concentrate Pea protein isolate Rice protein isolate

-S-S- groups -S-S- groups Non-protein fractions Denatured proteins 70% Glutenin proteins Native proteins Aggregates

Protein source System Punch force (g) System Punch force (g)

Rice pH 7.0 0.0 pH 3.0 0.0 Pea pH 7.0 6.9 pH 3.0 0.0 Faba pH 7.0 9.8 pH 3.0 4.9 Soy pH 7.0 30.1 pH 3.0 1.3 Whey pH 7.0 47.8 pH 3.0 36.7

Gel preparation: 15% (solid%) protein solution was heated in 90°C water bath for 30 min and refrigerated overnight.

Ingredient Hydration

Very high solids Plant-proteins are less soluble

Processing: Heating, Cooling and Shearing

RTD Beverage: Yogurt: Cheese: •Emulsification •Equipment Fouling •Mix formation •Viscosity •Fermentation time •Emulsification •Equipment Fouling •Cooling •Flowability

Performance and Organoleptic Profile

Shelf life Flavor Powderiness Mouthfeel Gelation/Melt stability

Application Very detailed understanding of the product you and Process are looking to make (structure) and the impact of the process Selection of the right stabilizers will significant improve product performance

Stabilizers Protein and other Functionality ingredients Know how protein will behave under certain conditions so functionality can be predicted

If any one of these three pieces is missing, the product being developed will not have complete performance.

• Plant protein isolates have minimal fermentable carbohydrates • Solubility at low pH Fermentation (pH<4.6) Mixing tanks Final heater TC Cooler Initial heater

TC TC TC

Homogenizer Hold tube (5-8 mins) Product pump • Effect of heat — plant proteins denature TC TC under extensive heat/hold Final • Dispersability and water-holding capacity cooler Packaging and cool (WHC) — How are you going to hydrate storage these ingredients? • Product flow properties post-fermentation • Too thick/unhydrated — risk of clogging pumps/homogenizer • Solubility, gelation, viscosity all affect sensory profile

Process Understanding

Heavy, pasty product Optimizing the process and using a complementary hydrocolloid greatly Initial Now contribute to a smooth, Stabilizer Selection creamy yogurt alternative

Lumpy, agglomerates visible

Ingredient %

Water 82.90

Sunflower oil 3.33

Sugar 6.50

Multi-functional Tapioca Flour 3.00

Pea protein isolate 4.18

LM Pectin 0.09

Comparison of textural properties of dairy control yogurt TOTAL 100.00 versus vegan yogurt alternative with pea protein isolate Total protein 3.34%

Total fat 3.30%

Ingredients: Water, sugar, pea protein isolate, sunflower oil, tapioca flour, pectin

Sedimentation and creaming • Sedimentation prevention: hydrocolloid that provides weak gel • Creaming prevention: emulsifying hydrocolloid • Suspends particulates by forming a fluid and elastic gel network with little viscosity • Watch out: higher levels will cause gelation

Viscosity control Viscosity of pea protein RTD beverages over shelf life (@1/s) 500

400

300

Viscosity (cP) Viscosity 200

100 Left: With optimized stabilizer system 0 Right: Unstabilized 24 Hours 1 Week 1 Month Not all isolates are suitable for RTD beverages

Using hydrocolloids and selecting the right protein source is critical to deliver a stable beverage Copyright © 2019 by Ingredion Incorporated. All rights reserved. The INGREDION; INGREDION IDEA LABS; IDEAS TO SOLUTIONS; VITESSENCE; TICALOID; TIC PRETESTED; ENLITEN; PRECISA; HOMECRAFT and N-CREAMER word marks and 17 any associated logos are trademarks of Ingredion Incorporated, Tic Gums Inc., or an Affiliate Solution Solving Shelf life issues in plant-based RTD beverages

Low viscosity High viscosity

Texture: Texture: Watery Cohesive Stabilizer selection:

Benefits: Benefits: Efficient processing Stability • Ticaloid™ Pro 181 AG: System of acacia gum and gellan gum Issues: Creaming and sedimentation Issues: Gelation or processing • Ticaloid™ Pro HC 988 (cellulose gum, cellulose gel) • TIC Pretested Tara Gum 100 Solutions: Hydrocolloids Solutions: • TIC Pretested Locust Bean Gum POR/A Powder • Different stabilizers • Different proteins • Acacia gum

Formulation is a balance using the correct hydrocolloids and protein ingredients

Ingredient %

Water 84.928

VITESSENCE® Pulse 1803 pea protein isolate 8.000

ENLITEN® Fusion 9200 stevia sweetener 0.022

Natural vanilla flavor 0.750

Ticaloid® Pro 181 AG 0.300

Organic cane sugar 2.000

NUTRAFLORA® L95-S prebiotic fiber 3.000

Organic sunflower oil 1.000

TOTAL 100.000

Ingredients: Water, pea protein isolate, fructo-oligosaccharides, organic cane sugar, sunflower oil, natural vanilla flavor, acacia gum, gellan gum, stevia leaf extract Market products

To develop a high quality cheese you need: Process Viscosity, Emulsification, Gelation, Meltability

In traditional cheese, this is all delivered by casein and dairy fat

You need to have a very sophisticated and multi-faceted system in order to replace this functionality

Fat Source-Coconut Oil Pea Protein Isolate

Similar melting behavior as dairy Protein Source Relatively low functionality at low usage levels

Pre-gel starch Modified Potato Starch

Delivers upfront viscosity to get Provides good gel strength and a homogeneous mix great meltability

Emulsifying ingredient Gelling Hydrocolloid

Emulsification of the fat source Gels to give faster gel performance and provides some flexibility

Ingredient %

Water 47.54

Coconut Fat (AAK-Nutresca 51-25 Coconut Oil) 25.00

PRECISA® 604 modified potato starch 14.50

HOMECRAFT® Express 390 pre-gel tapioca flour 4.00

N-CREAMER® 2000 modified food starch 2.00

VITESSENCE™ Pulse 1803 pea protein isolate 4.50

Ticaloid® 620 (locust bean gum, xanthan gum) 0.20

Salt 1.80 Potassium Sorbate 0.10 Preparation: 1. Add water Thermomix, then add dry ingredients. Mix at about 37C Cheese Flavor 0.15 at speed 4 for 1-2 minutes. 2. Add salt and slowly pour in melted oil while mixing, continue Titanium Dioxide 0.20 mixing for 3 minutes 3. Heat mixture to 90C for 7 minutes. Reduce speed to 2.5 Paprika Oleoresin 0.01 4. Dispense cheese into lined, 1180 mL or 5 cup square storage container. Total 100 5. Store at 40F for 1 week. 6. Use pilot plant deli slicer to slice the block (2.00mm-2.2 mm height).

• Increase protein Market Needs • Improve the functionality

• Many products have little or no protein • Gaps: Flavor, Mouthfeel, Status Powderiness, Gelation, Meltability, Stretch

• Developed understanding of how to increase protein level across Our effort alternative dairy sub-segments

Research in dairy alternatives are relatively knew. There are insights to be gained.

Let’s get started! ingredion.us/dairy

Contact: Matt Yurgec, Manager Dairy Applications, Global Innovation Group — [email protected]