Post on 15-Mar-2022
transcript
The fast-evolving plant-based, alternative meat and dairy products in foodservice
August 25, 2021
Maria Tolchinsky, MBA
Senior Marketing Manager, Global Plant Based Proteins
Karen Constanza
Marketing Manager, Meat & Meat Alternatives
Topics
• Market trends driving plant-based eating
• Plant-based on restaurant menus
• Challenges and formulating for the plant-based
future
• Q&A
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
• Create menus with only
natural and familiar
ingredients
• Offer free-from, organic
and non-GMO options
• Reduce or remove
sugar from menus
• Improve nutrition with
added protein or fiber
• Make your menu
memorable with crispy,
crunchy, creamy, or
sweet textures
• Keep foods
looking fresh
• Meet the need for more
convenient foods and
beverages
• Achieve processing
stability or extended
shelf life
• Benefit from recipe
savings
• Reduce manufacturing
costs
Aligned with food and beverage consumer trends and how those trends are
impacting foodservice
HOW WE HELP
Clean & Simple Health & Nutrition Sensory Experience AffordabilityConvenience & Performance
4
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NATURE-BASED RAW MATERIALS
MORE THAN 1,000 INGREDIENTS
CRAFTED SOLUTIONS
Corn Tapioca Potato Stevia Rice Pulses Others
Starches Fruit & Vegetable Products
Sweeteners Pulse proteins Others
Science-based problem solving
WE TURN PLANT MATERIALS INTO
VALUE ADDED INGREDIENT
SOLUTIONSTo meet today’s foodservice needs.
5© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Fast-track your product development with customized co-creation via CATALYST™ program
How the CATALYST program works for you:
Tailor development planBased on upfront dialog and your project brief, we develop a proposal to
deliver on your targets
Formulate your solutionCollaborative effort of cross-functional team including you and our eco-
system partners to develop, test and refine your end-formula
Support you thought launch and scale-upFull support from process troubleshooting to identifying sourcing and
manufacturing partners for the end-product
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We are your insights partner
Our proprietary insights studies include consumer insights programs which offer bi-annual consumer data to support your business, including:
• Global or region specific insights
• Food and beverage purchasing behavior
• Attitudes and usage studies
• Claims and benefits driving purchase
• Ingredient acceptability and potential
• White space and opportunities © 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Plant-based protein trends and insights
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
How important to you are each of the following
things when buying a food or beverage?2
More protein, please: Consumer demand continues to grow
Source:
1. Innova Health & Nutrition Survey 2020, global
2. ATLAS, Ingredion proprietary consumer research, U.S., 2021
of U.S. consumers are
looking for good
source of plant
protein2
65%
69%
80%
57%
67%
2017 2020 2017 2020
Added protein High protein
Total of “very important” to “quite important”
of global consumers
chose plant based
when buying
alternatives to meat
and/or dairy1
60%
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
COVID-19 impact on plant-based proteins
Source: 1. International Food Information Council’s (IFIC) 2020 Food and Health Survey, June 2020
2. Ingredion Proprietary Research, 2021
8 in 10 consumers changed
their eating habits due to COVID-191
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49% of consumers
felt the COVID-19
pandemic
increased the
need for healthy
food in their diet.2
30% of consumers
report eating
more protein from
plant sources
since the start of
COVID-191
18% of consumers
report eating
more plant
alternatives to
animal meat1
Rising mainstream appeal for plant-based
“For what reasons would you consider
plant-based alternatives?”
“Which claim do you prefer
when buying alternatives to
meat and/or dairy?”
6 out of 10 global respondents chose plant-based
Sources: Innova Database, Innova Consumer Survey 2019 & 2020
(average of UK, US, Spain, France, Brazil, India, Germany, Mexico, China and Indonesia)
53%IT IS HEALTHIER
35%IT BRINGS VARIETY TO MY DIET
32%IT IS BETTER FOR THE PLANET
19%IT TASTES BETTER
Vegetarian VeganPlant-based
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Sustainability and animal welfare claims drive purchase decisions
Source: ATLAS, Ingredion proprietary consumer research, 2021
of North American shoppers are
buying more packaged foods or
beverages with animal welfare
claims than last year
23% 22% #2
“Sourced regionally”
was second highest priority
for consumers reading
ingredient decks
of North American shoppers are
buying more packaged foods or
beverages with sustainability or
environmental claims than last year
Sustainability or
environmental claims
Animal welfare
claims
Regionally
sourced
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Benefits of plant-based ingredients
A meal with pulse proteins
and/or flours is associated
with 8X lower greenhouse
gas emissions than a beef-
based meal1
Lower greenhouse gases
Pulse proteins require 100X
less water to produce than
animal proteins2
Pulse proteins and flours
produced via dry
fractionation require no
water to manufacture2
Less water
To produce pulse proteins, it
takes 4-7X less energy than to
produce the same amount of
animal proteins1
Lower energy
Sources:
1. González, A. D., Frostell, B., & Carlsson-Kanyama, A. (2011). Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate
change mitigation. Food Policy, 36(5), 562–570. https://doi.org/10.1016/j.foodpol.2011.07.003
2. 2. Schutyser, M. A. I., Pelgrom, P. J. M., van der Goot, A. J., & Boom, R. M. (2015). Dry fractionation for sustainable production of functional legume protein concentrates. Trends in Food
Science & Technology, 45(2), 327–335. https://doi.org/10.1016/j.tifs.2015.04.013
Crops are typically
sourced from within
a few hundred
miles of our NA
plant-based protein
facilities,
avoiding shipping across
the oceans saves the
equivalent of sulfur
produced by 250
million cars*
Local supply
*Estimated© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Dairy and meat alternatives move mainstream
14
Source: Innova Category Survey, North America 2019, Innova Trends Survey 2019
How often do you consume meat or dairy alternatives? (U.S., 2019)
12% daily 18% daily
19% weekly
22% weekly
Meat alternatives Dairy alternatives
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• Both at home and in restaurants,
consumer consumption of vegan/
vegetarian has increased since last year
• Younger consumers more likely to
consume vegan/ vegetarian
• Consumers prefer to try vegan/
vegetarian options in restaurants
Plant based, trending at home and on menus
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
*Base: 1,500 consumers ages 18+
*Q: How often do you typically consume the following foods, either at home or at a restaurant or other foodservice establishment?
**Base: varies based on those who eat vegetarian/vegan dishes
**Q: How often do you typically purchase the following foods from any type of restaurant or foodservice location?
Source: Technomic online survey
45%
57%56%
64%
40%
54%
Q4
2019
Q4
2020
Consumers who eat vegetarian/vegan foods at least
once a month
Overall 18-34 35+
57%
69%73%78%
49%
65%
Q4
2019
Q4
2020
Consumers who order vegan/vegetarian food at
foodservice at least once a month
Overall 18-34 35+
How have plant-based items on restaurant menus worked out?
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US QSR plant-based protein servings per year
QSR plant-based servings have grown 7% as a result of new plant-based offerings (2014-2019)
0
50,000
100,000
150,000
200,000
250,000
300,000
350,000
2014 2015 2016 2017 2018 2019 2020
Total annual servings (000)
Burger King Chick-fil-A Chipotle Mexican Grill Domino's
McDonald's Panda Express Panera Bread Pizza Hut
Starbucks Subway Taco Bell Wendy's
COVID-19
global
pandemic
Source: US CREST consumer monthly report, 2014-2020
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The future of plant-based offerings
Source: 1. Technomic Ignite menu data; 2. Innova Database
Plant-based proteins
will grow nearly 35%
on menus by the end
of 20221
47% of consumers
want more variety in
plant-based meats2
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Plant Based Protein Analogs | Menu Adoption Cycle | Jan 2021
inceptionfine dining, mixology, earliest stage
adoptiontrendy restaurants + specialty grocers
proliferationchain restaurants + mainstream grocery
ubiquityfind it just about anywhere
ham
lamb
steak
pork
seafood
egg meatball
strip
turkey
roast
deli slice
loaf
pepperoni
wing
jerky
nugget
pm sausage
hot dog
bacon
chorizo
patty
chicken
crumbles
burger
am sausage
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New plant-based offerings
Plant-based
nuggets & wings
Plant-based
taco filling
Spicy black
bean burger
Plant-based
hot dog
Source: Trendhunter.com; Restaurant Business Online; AltMeat.net
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New plant-based offerings
Coconut milk
for iced lattes
Plant-based cheese
topped sliders
Oat milk
offerings
Oat milk
soft serve
Source: Food Business News; Trendhunter.com
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Make flavor & texture the primary message
Price competitively
Integrate with other dishes on the menu
Emphasize the protein content
Promoting plant-based on a menu
Source: Good Food Institute
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What are the challenges associated with adding plant-based items?
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Formulation challenges with meat alternatives
Both consumer demands and manufacturing challenges must be
addressed together to create market-accepted, innovative products.
24
Matching animal meat protein challenges
Manufacturing challengesConsumer demands
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Flavor
Mouthfeel
Juiciness
Textural bite and chew
Nutritional
Clean label/short ingredient list
Color/visual
Gel texture and cohesiveness
Reduced stickiness during processing
Water holding
Fat releasing/lubricity
Fat appearance
Freeze/thaw stability
Formulation challenges with dairy alternatives
Challenges of formulating protein-enhanced plant-based dairy alternatives
Taste
Nutritional content
Mouthfeel and creaminess
Functionality and shelf life stability
Clean and simple labels with a short ingredient list
Flavor
Balancing nutrition and functionality
Texture and viscosity
Processing and shelf life stability
Label declaration
Manufacturing challengesConsumer demands
Both consumer demands and manufacturing challenges must be addressed together to create
market-accepted, innovative products, and Ingredion has the right on-trend, plant-based,
allergen-free portfolio of ingredients to solve those challenges.
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Movement away from major allergens
Sources: 1. SPINS Natural Enhanced Channel and SPINS Conventional Multi Outlet (powered by IRI), 52 Weeks
Ending 1-24-2021 2. Various 2018 customer meetings and symposia;
Plant-based protein claims1
Soy-free plant-based protein movement2
GMO presence
Allergenicity
Chemical concerns/ hexane
processing
Isoflavone chemistry likened to estrogen
Soy free +32%Soy & wheat free
+105%
Gluten-free plant-based protein movement2
Allergenicity Dietary choiceWeight
management
Wheat free +25%
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27
You need the right ingredient solutions to solve these challenges…
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Challenge What ingredients are needed?
Texture/bite, chewiness and protein
contentTextured plant-based protein
Protein content, browning, color &
flavor development Plant-based proteins
Binding, structure, cohesiveness,
freeze-thaw stability and water holdingStarches
Mouthfeel, juiciness, freeze/thaw
stability & yieldHydrocolloids
Deliver/mimic color of meat products Fruit or vegetable-based coloring
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Plant-based seafood patty
Ingredients %
Water 54.00
Textured pea protein 22.00
Texture & stabilizing food system 5.0
Pea protein isolate 2.0
Coconut oil 12.0
Yeast extract 1.0
Salt 1.0
Old bay seasoning 1.0
Lemon juice concentrate 0.8
Dehydrated minced onion 0.71
Dehydrated minced garlic 0.47
Black pepper 0.02
Total 100.00
Create a plant-based seafood patty that provides the texture &
tenderness of a traditional seafood patty.
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Managing your supply chain
Reliability of supply
Consistent quality
Sustainability – carbon footprint
Minimize ingredient complexity
Communicate with your suppliers to understand potential supply challenges
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Product development
Developing your own product
• Point of differentiation
• Novelty may drive consumers to trial products
• More up-front product development time
Developing a co-branded product
• Common introduction method for QSR
• Trust & familiarity may drive initial trials
• Reliance on brand/manufacturer
Source: Good Food Institute
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Setting plant-based items up for success
Chefs & food preparation staff
• Train on how to cook/prepare plant-based menu items
• Provide proper tools, equipment & ingredients
Front-of-house staff
• Encourage trial of new plant-based menu items
• Provide talking point to help promote plant-based menu items
Source: Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service, World Resources Institute
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What does the future hold for plant-based dairy & meat?
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Gen Z & plant-based
Source: Datassentials
19%Love it
85% Know it
64% Have
tried it
21%Had many
times
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What’s next
Plant-based seafood Plant-based eggsNew offerings for plant-
based breakfast
Full plant-based concepts
Price parity with meat & dairy
Animal-free meat & dairy
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
The future is plant-based
• Interest in plant-based meat & dairy continues to grow
• Foodservice provides an opportunity for consumers to
experiment with new plant-based items
• Formulating for plant-based items requires knowhow and
expertise
• To keep up with the fast-evolving plant-based market,
leverage partners that can help get you to the consumers
faster
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