Ones to watch: The next generation

Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products

‘Plant-Based 3.0’ admittedly sounds more like a B-movie sequel than a label with any real value in describing where the plant-based proteins sector is currently at. Clearly the terminology aims to describe the third evolution of the plant-based food industry – and the overarching part of the concept that defines this third ‘revolution’ is plant-based foods progressing from novelty items and into the realm of simple, everyday choices.

In short, Plant-Based 3.0 encompasses everything from more diversity in plant protein sources (moving beyond familiar options such as soy and pea protein), embracing ingredients such as lupine seeds, to driving technical progress in existing products to deliver taste and texture that genuinely rivals animal-based products.

A better descriptive phrase might be ‘peak parity’. This acknowledges that several companies have already achieved commercial-scale production of competitively priced products such as plant-based steak and chicken filets that taste and perform as well as their meaty counterparts – and in doing so, have truly pushed the envelope on what is possible, desirable, and achievable. And for some of those firms, a few of which are featured in this article, their understanding of Plant-Based 3.0 is less about technical achievement and more about the business case. Sure, they’ve built the products, but will the consumers now come?

What’s clear is that there is unignorable rising demand for plant-based options across every category, and that’s coming from both Regular Joe consumers and food-sector professional such as chefs and restaurant owners. What both groups likely have in common is the experience of being burned by previous generations of products that simply weren’t up to scratch. Neither chefs nor home cooks will put up with inferior offerings, and that’s especially true now that everything in the grocery store is so damned expensive, and where margins in restaurants are tighter than ever before. Willingness to take costly risks when shopping or eating out is low, despite the huge yearning for convenience that most consumers possess – none more so than busy professional chefs. Of the companies featured here, each one that works with the professional food-service sector highlighted ‘convenience’ as being a priority in what chefs are looking for in products – sometimes coming above even taste. This makes total sense for a fast-paced, pressurized food-service sector. We’re not talking about Michelin-star establishments here, more the likes of chain restaurants – which is a category where plant-based suppliers such as Fable Foods, Impossible, and Beyond are absolutely flying.

It’s also worth noting that Plant-Based 3.0 means cleaner products than previous generations, too. Across the whole food industry – not just in alt proteins – the rising tide against UPFs and unhealthy foods is producing demand for clean-label solutions that are closer to nature than earlier iterations of many products.

So, if Plant-Based 3.0 broadly refers to great-tasting, clean products delivered in convenient forms at competitive prices, has the sector now pretty much achieved all that it can? As one of our expert interviewees – Lukas Böni at Planted – highlights over the coming pages, smart companies won’t stop at parity or ‘good enough’: the focus now is on being “better than meat from animals”. Here, we showcase Böni and a host of others who are shaping the future and likely determining the next evolution: Plant-Based 4.0.

But can we at least agree to not call it a quadrilogy?

Umiami

The founding of Plant-Based filet company, Umiami, in 2020, aptly illustrates the evolution of the plant-based meat sector as it moved out of the novel and into the mainstream. The company was built on a simple desire to make it easier for people to reduce their meat consumption. “Many consumers have tried plant-based meat at least once in a burger,” begins Martin Habfast, Co-Founder & Chief Strategy Officer. “Today, consumers want a product that doesn’t just attract because of its novelty but because it is an actual candidate for replacing meat daily – not only on taste but also on nutrition and price. Food manufacturers and restaurant owners ultimately reflect this ask because they sell to the final consumers, and we work closely with them to enable their transition towards plant-based products.”

Habfast had observed the trend for plant-based meat options and noted a gap in the market that he felt able to fill by moving away from the shelves that were already crowded with plant-based meatballs, burgers, and sausages, and instead focusing on what – for many people across the world – is their go-to meat of choice at home and indeed when eating out: chicken breasts. The aim is clear: to provide a viable replacement that results in Umiami’s filets becoming a repeat buy for consumers, which achieves Habfast’s aim of helping them reduce meat consumption as an everyday choice.

Aware that he has various competitors also working on these goals (some more successfully than others), Habfast says that the growing trend towards everyday products rather than novelty options will benefit the category as a whole because “only those companies with excellent products will thrive”. So, is Umiami’s filet one such product? “We can safely say that we tick this box, as we have obsessively focused on getting a single product right through constant consumer feedback: we’ve organized a dozen quantitative consumer tests since the company was founded,” Habfast reveals. “Restaurant owners have needs of their own: products must be very versatile so they can add their personal touch, while also being very convenient to use in a professional kitchen and fit their existing operations. Our product does that, but we also need to provide the right tools to inspire and assist food-service operators in their transition.”

Umiami claims that its ‘umisation’ process is “the first in the world to create large-scale plant-based fillets that mimic the taste and texture of animal meat”. But what exactly is umisation? “It’s a distinctive innovation crafted internally over three years by a dedicated team of more than 30 R&D scientists and engineering specialists,” details Habfast. “This technology enables us to produce whole-muscle plant-based meat using only a handful of easy-to-understand ingredients. We use mechanical forces and leverage proteins’ natural properties to replicate meat’s long fibers at scale.” Habfast notes several advantages of this technology. “Not only is the meat’s texture unmatched, and always with less than 10 easy-to-understand ingredients, but it is also highly nutritious, with more than 20% protein, less than 6% fat, and 1% salt.”

Ultimately, consumers will choose plant-based options en masse because vegan products offer unique advantages that their animal counterparts can’t offer

‍Not peaked yet

Given that Umiami has achieved industrial-scale production of “tasty vegan fillets with an A Nutriscore”, where else is there to go in terms of vegan chicken products? “Being at peak parity with chicken is great. Being better than chicken is miles better,” Habfast declares. “Ultimately, consumers will choose plant-based over animal meat en masse because vegan products offer unique advantages that their animal counterparts can’t offer. This can be in the form of an even better-tasting product, with extra convenience and superior nutrition. At Umiami, the end game is to be better than meat in every respect.”

And it’s not only chicken that Habfast has his sights set on. “What we have created is a technology platform. Once you know how to produce long fibers and master their orientation and thickness, the possibilities become immense,” he details. “Obviously, we are designing
other whole-cut products – and we’ll have more news on this soon.”

Planted

According to Lukas Böni, Co-Founder of the Austrian plant-based meat firm, Planted, if you want to find out how good your product is, ask a chef. “The feedback they give us is always brutally honest,” he says. “They only care about product – not the branding, the politics or anything else – therefore, their feedback is invaluable, and is continually input into our new product development pipeline.”

Böni’s thriving company shows how much demand for plant-based options is coming from food service and he advises others wishing to step up and respond to this demand not to get overly creative.

“Chefs usually have an existing needs stream they are considering replacing. If you devise solutions that are very different in application, then you’ll have a hard time to win,” he explains. Instead, Böni suggests focusing on the issue of convenience – anything that makes a busy chef’s life easier is likely to be a success. “One example here is that many of our products are ready to eat when they go to the gastronomy sector. So, the chefs decide whether to cook it or serve it cold – not something that can be done with most animal meat,” he notes.

The steaks are high

The biggest news from Planted recently – and a demonstrable part of the Plant-Based 3.0 movement – was the March 2024 launch of its planted.steak product, which it describes as “juicy, tender and with an unmistakable umami flavor”. The steak is made only from natural ingredients such as soya protein, bean and rice flour, and rapeseed oil, and Böni reports a large amount of positive feedback since the launch.

When asked whether he has achieved true parity with a traditional beef steak, Böni’s answer nicely illustrates where the plant-based movement currently set its stall. “I don’t know if we have to reach peak parity,” he suggests. “It’s perfectly okay to say this is a different product. Our steak ticks many boxes and has a taste and texture that people really like. But animal meat isn’t always good – beef can be tough and fatty, for instance. There are elements of meat you don’t want to copy.

“Initial feedback tells us that our planted.steak is close enough to give people the experience they’re looking for. And it can be made incrementally better, but these incremental developments don’t necessarily need to point towards full mimicry,” he adds.

The obvious follow-on question here is, can you make a plant-based steak that’s superior to a meat one? “I think superior has many dimensions,” Böni feels. “This can be nutrition, texture, animal welfare, sustainability, price. The real question is which of these are we chasing?” For his own company’s efforts, Böni cites an ongoing David versus Goliath battle in terms of competing with the heavily subsidized meat industry on price, and says he sees the value in going after the nutrition side next. “We can offer benefits such as no saturated fats, or a higher fiber content. The good micronutrients and vitamins from plants and from the fermentation process we use mean you can already eat our steak every single day – not something you would do with beef.”

The feedback from chefs is brutally honest and we continually input into our new product development pipeline

Böni’s no-nonsense approach also applies to the issue of fortification. “I believe we should only fortify what really falls short – the only thing we add is the B12. You can talk about biofortification, adding some things that are not naturally present in plant-based meat, such as certain minerals and vitamins. But for beef, you really just want protein, iron and B12. Our philosophy is that we are not going to add seven additives just to be able to make a claim about offering 100% of your RDI. We’re not selling a vitamin product.”

In terms of the next wave of progress in plant-based products, Böni again suggests a simpler approach is the way forward, indicating that once the technical challenges have been overcome, it’s the supply chain and distribution ones that must be focused on. “People just want a good product,” he observes. “I think we’ve found something that’s truly unique; it’s good, scalable, sustainable and healthy. So, we don’t need to over-complicate things or get crazy creative in terms of marketing campaigns. We just have to deliver good product, consistently.”

Schouten Europe

Dutch plant-based proteins expert Schouten has a long track record of pioneering advances in this sector and its work today remains extremely future focused – a key part of it being to explore novel plant protein sources and their potential application.

“We evaluate these through a comprehensive process to ensure they meet the necessary nutritional standards,” explains Mark van Noorloos, Commercial Manager. “We analyze the amino acid composition of each protein source to ensure it provides a complete amino acid profile comparable to traditional animal proteins.

“We assess the overall nutrient density, including vitamins, minerals, and other essential nutrients,” adds Van Noorloos. And functional testing is the final step in the process. “We test this in various applications to ensure they perform well in different culinary contexts.”

Schouten is involved with vast swathes of the food sector, working with retailers, manufacturers, fast-food chains, wholesalers, and food-service companies, and Van Noorloos believes that the feedback from such a diverse group of food-service professionals is invaluable. “Many have expressed enthusiasm for plant-based meat options, citing growing consumer demand for sustainable and healthy alternatives. However, they also highlight challenges such as achieving the desired taste, texture, and nutritional profile. Our R&D teams actively incorporate this feedback through rigorous sensory evaluations and iterative feedback loops. We regularly conduct taste tests and gather detailed feedback on texture, flavor, and overall satisfaction. This input directly informs our product development, leading to continuous refinement and innovation to meet the high standards expected by both food-service professionals and consumers.”

Van Noorloos acknowledges that it can be a juggling act to balance demands from so many different parts of the food chain. One integral part of the Plant-Based 3.0 landscape is the trend for minimally processed plant-based options that still deliver in terms of nutrition and function. How does Schouten approach this? “Achieving the desired functionality and nutrient profiles while maintaining a clean ingredient list involves three key points,” says Van Noorloos. “First comes ingredient selection: choosing high-quality, natural ingredients that deliver essential nutrients without excessive processing. Next is clean labeling: prioritizing transparency in our ingredient lists and avoiding unnecessary additives. The third point is innovative processing: utilizing advanced processing techniques that enhance the nutritional value and functionality without compromising on naturalness.”

Focusing on fat

Van Noorloos cites Schouten’s efforts in leveraging the latest advancements in fat mimicry technologies and flavor science to enhance its plant-based products as a key example of the firm responding to the abovementioned industry demands. “Our work here is focused on fat structuring – developing plant-based fats that mimic the mouthfeel and juiciness of animal fats, contributing to a more satisfying eating experience,” he reveals. “Utilizing natural flavor enhancers and masking agents to replicate the savory taste of meat products is also key, as is texture optimization (implementing advanced texturization techniques to achieve a realistic and appealing texture).”

As well as the development of novel proteins, an interesting part of the Plant-Based 3.0 movement is mycoprotein. Commenting on Schouten’s work here, Van Noorloos says, “We acknowledge the criticisms of early mycoprotein products in terms of taste and processing, so we’re committed to creating superior solutions.

We acknowledge the criticisms of early mycoprotein products regarding taste and processing, and are committed to developing superior solutions

“Our focus is on making mycoprotein products with fewer additives and a cleaner ingredient list,” Van Noorloos reveals. “Taste and texture improvements are also key, so we’re investing in R&D to enhance the sensory attributes, ensuring it closely matches the taste and texture of traditional meat. Our final goal is to achieve nutritional excellence, by ensuring our products provide robust nutritional benefits, making them a healthier alternative to conventional options.”

When asked to describe the next frontiers for plant-based ingredients, and how Schouten aims to tackle these, Van Noorloos singles out two areas where he feels R&D efforts will pay off. “Sustainability innovations are next: enhancing the sustainability of our products through eco-friendly sourcing and production practices. Our other key focus is on functional foods – developing plant-based foods that offer additional health benefits, such as enhanced gut health or immune support. Functional foods could be the next major movement in the plant-based space.”

Relsus

“Plant-Based 3.0 has transformative potential for the food supply chain by integrating underutilized, local plant protein sources,” believes Vineet Singhal, Managing Director & CEO of Singapore-headquartered proteins and starches expert, Relsus. “Through partnerships with farmers and promotion of diverse, indigenous crops, this initiative enhances local agriculture. Benefits include economic growth for farmers, reduced reliance on imported protein, and a smaller environmental footprint,” Singhal explains.  

Relsus is leading this sustainable agriculture model in Uttar Pradesh, India, where it is cultivating non-GMO chickpeas and mung beans. “These crops thrive in various weather conditions, enrich soil health through nitrogen fixation, and conserve water,” Singhal continues. “We are also proactively collaborating with stakeholders to develop legume clusters, ensuring traceability, scalability, consistency of raw material with secured farmers’ income.”

The sustainability arguments are compelling, but can the likes of chickpeas and mung beans compete against solutions such as those using precision fermentation to deliver high-performing end products? Singhal is emphatic that they can. “Novel plant protein sources are optimized through advanced breeding, genetic engineering, and biotechnology,” he says. “These efforts enhance protein content, amino acid profiles, and nutrient density while improving resilience to extreme weather and drought. Academic institutes worldwide focus on seed quality/breed and organic farming practices to fortify essential amino acids in plant proteins. Our collaboration with the Indian Institute of Pulses Research (IIPR) has resulted in growing high-quality regional chickpeas, mung beans, and other crops. Our organic farming practices and gentle processing maintains amino acid profiles, increase protein content, and preserve essential micronutrients compared with other products on the market.”

Growth factors

The growing of these turbo-charged plants is one thing: successfully extracting their proteins is another challenge entirely. And Singhal reports how some joined-up thinking has served him well here. “It has been an exciting journey to develop an integrated solution from growing nutritious, non-GMO and organically sustainable legumes to developing a proprietary technology platform that extracts plant-based proteins in a gentle process without the use of harsh chemicals or solvents,” he details.

“Our production facility is surrounded by one of the best legume belts globally. The protein powders we produce are packed with essential amino acids and micronutrients such as magnesium, selenium, calcium, manganese, copper, potassium, zinc, and iron. The process we use separates anti-nutritional compounds, thereby improving absorption of nutrients.”

This integrated approach is certainly paying off. Singhal explains that the protein powders offer a very high functionality profile, including solubility, foaming, gelling, viscosity, and emulsification, which “helps customers in developing various applications such as dairy alternatives, meat analogs, sports nutrition drinks, snacks and protein-rich beverages”. They are also allergen-free, which means Relsus can target an extremely broad audience, and Singhal reports such positive feedback to the 2023 launch of the protein powders that he’s now accelerating his scaleup plans.

Our model is driving the adoption of healthier, cleaner, and more
sustainable food choices for consumers

Singhal is also keen to note that, partly because Relsus uses the whole legume, it has also been able to develop high-quality functional starches to replace modified starches in the end products. “Our functional starches offer a more sustainable, clean-label solution for F&B companies currently using modified starches,” he comments.

Relsus is now looking to expand its ingredient applications. “In addition to dairy, beverage and meat alternatives, we will focus on improving the nutritional profile and environment footprint of commonly consumed snacks,” says Singhal. But this R&D will be conducted with sustainability in mind at all points. “We will prioritize ethical sourcing, reduce our carbon footprint, and promote regenerative practices, while researching more crops with high-quality protein contents.”

Ultimately, Singhal regards his company’s offerings as something of a stepping stone between the apex of Plant-Based 3.0 and the future evolution still to come. “We bridge the gap between plant-based and traditional animal-based protein products or chemically or acid-modified starches. This is driving the adoption of healthier, cleaner, and more sustainable food choices.”

Rival Foods

Birgit Dekkers has dedicated her company to “developing products that people want to have again and again”. Dekkers is CEO of Rival Foods, a Netherlands-based startup offering a range of plant-based meat alternatives that includes a chicken filet as well as pulled chicken and pork. So, how does Rival Foods encourage that sought-after repeat business? “We conduct extensive consumer panel testing to ensure our products excel in all sensory properties, including taste, texture, appearance, and juiciness,” Dekkers says. “Additionally, we collaborate closely with enthusiastic customers who are eager to work with our products. We showcase our developing products to gather valuable feedback, and we refine them meticulously until no improvement points remain. Only then do we proceed to production for sales, thereby ensuring the highest quality and satisfaction.”

For plant-based meat products, taste is everything. But for their creators, gone are the days where superior taste can be achieved via a handful of additives and dubious processing methods. “We collaborate closely with our suppliers to craft products that are truly delicious,” notes Dekkers. “And we achieve this by using only natural flavors, complemented by herbs and spices, to perfectly balance and enhance the taste.

“Masking plant-based off-notes is crucial because even a subtle hint of plant flavor can detract from the meat-like experience consumers expect,” Dekkers continues. “Fat also plays a vital role in flavor release, while preparation methods significantly influence the final consumer experience. By focusing on these elements, we ensure our products deliver exceptional taste and satisfaction.”

Shear genius

Naturally, for a firm selling meat replacements, texture is also crucial. “We use proprietary shear-cell technology, developed at Wageningen University & Research, to create meaty fibrous or flaky fish textures,” Dekkers adds. “As a spin-off, we are the exclusive users of this innovative method. Simply put, it’s like a pressure cooker with a rotating component, using temperature and rotation to align proteins and achieve distinct textures. Unlike other plant-based industry technologies, such as high-moisture extrusion, shear-cell technology allows us to create long fibers and thicker products ideal for the whole-cut segment. Traditional extrusion methods often require binders such as methylcellulose for whole cuts, but our approach eliminates this so we are able to offer clean-label products.”

Unlike other plant-based industry technologies, such as high-moisture extrusion, shear-cell technology allows us to create long fibers and thicker products that are ideal for the whole-cut segment

Among other achievements, Rival Foods has already accomplished industrial-scale production of plant-based chicken filets. Realistically, though, where else can this product sector go? “Our chicken products have been a great success,” reports Dekkers. “Chicken is the most widely consumed meat worldwide, and offering a plant-based alternative that matches every sensory attribute addresses a significant need. Our goal is to achieve the same high quality in other categories, including fish and red meat. We have concepts in the final stages of product development, which are already being tested by chefs and food professionals with whom we collaborate closely.”

Dekkers also hints that applying her technology to other protein sources is something she’ll be investigating next. “We continuously improve our product quality through close collaboration with our customers and extensive consumer research. Expanding the variety of protein sources we use is a key focus,” she explains. “We can texturize a wide range of proteins, including soy, pea, wheat, sunflower, rapeseed, and fava bean. However, newer protein sources often have off-notes and are relatively expensive due to limited development by ingredient suppliers. We anticipate that, in the coming years, optimization across the entire value chain – from farmers to product producers – will enhance the quality and reduce the cost of these proteins, which will ultimately lead to higher consumer adoption.”

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Roquette

When it comes to evaluating novel plant protein sources, Romain Joly, Global Head of the Proteins Business Line at Roquette, says that an integrated approach is essential. “Novel plant proteins are scouted on a variety of attributes – from availability and scalability to health benefits and nutritional profile,” he says. “For the latter, we always assess each novel protein as a standalone ingredient, as well as consider potential combinations with other existing or novel proteins, depending on the target application. Of course, the ‘Holy Grail’ is to reach a complete protein while mimicking the functionality of dairy or meat protein, with all their nutrients. In reality, this rarely comes from one unique plant protein – rather a combination of several, such as cereals or pulses.”

And it’s those pulses that Joly regards as enablers for the Plant-Based 3.0 movement. “Pulses such as pea and fava beans are perfectly placed to promote local agriculture and reduce environmental footprint,” he suggests. “With the right methods and practices, they can also be a springboard for regenerative farming. Ideal for crop rotation, peas and fava bean crops require less nitrogen fertilizer and irrigation, and contribute to better soil health. And the benefits keep on coming, season after season, year after year. With each crop, there is an incremental increase in protein content, as well as long-term conservation of soil moisture. Pulses are also reliable for temperate arable production, which means they are commercially viable crops for farmers in regions with milder climates.”

Joly also notes that in terms of acreage, peas require 16% less surface than cereals (such as wheat) to produce the same quantity of protein. “Pea’s carbon footprint is also 70% lower than soy and cow milk and 32 times lower than beef.”

Finessing the fava

Roquette’s latest big announcement was the launch of its Nutralys Fava S900M. “Our first fava bean protein isolate boasts excellent technical functionalities, such as stable viscosity and high gel strength, as well as a neutral taste and color,” says Joly. “This makes it an excellent base for achieving the desired textures and sensory qualities for a wide variety of high-protein applications, such as meat substitutes, non-dairy alternatives and baked goods. Its high protein concentration – which stands at 90% – also enables low usage ratios, which optimizes formulations and cost efficiency for food manufacturers.”

The company is also busy developing its established line of pea proteins, which is a product sector where earlier generations received much criticism for not delivering on the taste and performance fronts. But Joly reports considerable progress here. “We are ideally positioned to offer pea protein solutions that go beyond mere mimicry and answer the call for improved taste, texture and processing simplicity, while maintaining a cleaner ingredient profile.

Pulses such as pea and fava beans are perfectly placed to promote local agriculture and reduce environmental footprint

“The latest additions to our Nutralys pea protein portfolio are four multifunctional ingredients, and are designed to refine or enhance taste and texture in finished high-protein products.”

Those four products include: Nutralys Pea F853M, a high-gelling pea protein isolate that increases firmness and thickness in meat alternatives; Nutralys H85, Roquette’s first food-grade hydrolyzed pea protein, which enhances the texture and cohesion of protein nutritional bars and beverages; Nutralys T Pea 700M, a ‘minced’ textured protein that offers a firmer bite and chewiness for ground meat alternatives; and Nutralys T Pea 700FL, which comes in small chunks and is ideal for chicken and fish alternatives, delivering a fibrous texture and juiciness. “But we don’t just supply ingredients,” Joly says. “We collaborate with customers, combining different grades of pea proteins to deliver a final product that fits with formulators’ desired protein targets and sensory expectations. When it comes to ingredient integrity, our commitment to sustainable, non-GMO, gluten- and allergen-free pea protein, supported by close-to-source production facilities and fully controlled value chain, underscores our promise to provide high-quality, consumer-friendly ingredients that offer clean-label confidence.”

Givaudan

“Improving the sensory properties of new plant proteins to appeal to consumers accustomed to traditional meats involves tackling several challenges, primarily in taste and texture,” begins Sylvain Jouet, Global Product Manager, Plant Attitude Savoury, Givaudan Taste & Wellbeing. And he reveals that Givaudan takes a multifaceted approach here. “Our work includes both enhancing existing plant proteins such soy, pea and wheat, and exploring innovative sources such as mycelium, insects and cultivated meat, among many others.

“We thoroughly study all protein alternatives to gain a better understanding of when and how to use our solutions to deliver the desired consumer experience,” Jouet adds. “Key strategies include employing masking technologies to neutralize undesirable flavors and developing specific flavor enhancers and profiles. These can mimic traditional meats and seafood for greater authenticity while introducing specific taste profiles to meet consumer preferences.”

Givaudan is a huge player in flavor products so it’s little wonder it is focusing its efforts on flavor. But Jouet is quick to point out that, again, a holistic approach is crucial. “Our aim is to bridge the sensory gap between plant- and animal-based products while enhancing the culinary appeal of plant proteins by adding juiciness, distinct taste notes, and creating the right mouthfeel. With taste modulation technology and new ingredients, we can improve mouthfeel without excessive use of fat and mask astringency. We can also consider global, regional, and local tastes to tailor products for specific countries or regions. And we can ensure protein alternatives have the desired color and visual appeal.”

A balanced diet

Jouet says hitting the above taste, texture, and performance goals while maintaining a healthy, nutritious end product is a tough ask – but it’s one that Givaudan can assist food companies with. “Balancing both the taste and nutritional profile of dairy and meat alternatives is essential to consumer acceptance,” Jouet says. “For example, in dairy alternatives, protein content is essential to offering good value. This can be a challenge as the more protein you include, the stronger the off-notes are. We can help mask plant off-notes and provide fermented and fresh dairy notes, a full portfolio of signature flavors, and creamy, fatty mouthfeel technologies, with visually appealing natural colors.”

Givaudan has an annual collaboration with the University of California Berkeley that it says generates “transformative research paving the way for enhanced efficiency in alternative protein”. Following their latest collaboration, Jouet observes there are two opportunities that he finds most interesting. “The first is exploring hybrid products. We see many opportunities to move beyond purely plant-based proteins and consider mixing them up with other sources such as biomass fermentation-derived mycoprotein or even conventional or cultivated meat. These kinds of blended recipes can help boost nutrition while creating unique flavors and textures that capture consumer interest.

Our aim is to bridge the sensory gap between plant- and animal-based products while enhancing the culinary appeal of plant proteins by adding juiciness, distinct taste notes, and creating the right mouthfeel

“The second key opportunity is partnering for innovation. We believe collaboration offers a tremendous competitive advantage as companies that share their knowledge, expertise, and resources are better positioned to identify market opportunities, unlock efficiencies, and develop and scale innovations quickly. This can include partnering with startups, academics, other established industry players, and technology and ingredient companies to accelerate innovation and collaboratively shape the future of food.”

Exemplifying this, Givaudan has created a global network of innovation hubs spanning Singapore, Zurich, San Francisco, and Sao Paulo. “This network is dedicated to plant-based protein and dairy solutions, and offers access to an entire ecosystem of experts, technologies and an integrated portfolio specifically designed for alt protein products,” Jouet reveals. “It leverages a broad spectrum of expertise and advanced technologies to enhance product development and get products to market faster. Ultimately, we can help customers create great-tasting and healthy plant-based food experiences that win in the marketplace while supporting the global shift towards more sustainable and mindful diets.”

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