Fast-Evolving Plant-Based Meat Alternatives and Dairy ...

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

About Ingredion


• 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


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


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


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%


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


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


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


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

https://doi.org/10.1016/j.foodpol.2011.07.003

https://doi.org/10.1016/j.tifs.2015.04.013

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


• 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


*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?


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


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


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


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


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


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


What are the challenges associated with adding plant-based items?


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


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.


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%


27

You need the right ingredient solutions to solve these challenges…


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


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.


Managing your supply chain

Reliability of supply

Consistent quality

Sustainability – carbon footprint

Minimize ingredient complexity

Communicate with your suppliers to understand potential supply challenges


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


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


What does the future hold for plant-based dairy & meat?


Gen Z & plant-based

Source: Datassentials

19%Love it

85% Know it

64% Have

tried it

21%Had many

times


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


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


Questions?


Date post:	15-Mar-2022
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