Givaudan continues to enable sustainable alt-proteins with its flavor and ingredients for future generations. The company is delving into the challenges of this sector and developing solutions for its customers that tick all the boxes of diversity, growth and commercialization.  

Food Ingredients First speaks with Catherine Bayard, global product manager, who shares her experiences in driving the transition to a more sustainable and diverse food diet. 

“Givaudan started the journey of alternative protein even before it was trendy because we started in 2015, trying to understand the requirements and challenges in this space. Since then, we have worked extensively on protein diversification and its taste challenges.” 

“Currently, this category is growing and being sustained by a strong desire by consumers to have more ethical choices, but also for personal and planetary health. We also see signs for the choice of novelty in this space.”

As part of its ongoing research, Givaudan is working with partners, such as Synthesis, to predict future trends in the alt-dairy market. 

“With Synthesis, we are discovering and exploring the future of dairy alternatives and cheese analogs in 2030. We began by understanding that although we cannot make solid predictions about what will be trending in 2030, we can select the best drivers and scenarios to prepare ourselves for the future,” she explains. 

Givaudan is exploring future trends in the alt-dairy market.Bayard and her team found that some categories were more disruptive than others. 

“The development of new products mimicking dairy are gaining further importance,” she notes, adding that “four out of ten consumers in Europe want to reduce their consumption of animal proteins.”

Options for flexitarians
Flexitarians have a “willingness to reduce, not entirely remove all animal-derived foods from their diets,” explains Bayard. “So, they need something that they can recognize. Flexitarians need something they can consume as if they are using the traditional dairy product they already know.”

It’s about having different options as part of their diet, she underscores, so that these consumers can “embrace this movement.”

For Givaudan, what the industry has seen in the past few years is likely to accelerate in the next few years as the market for plant-based alternatives gets more focussed on new applications, such as plant-based cheese, Bayard tells us. 

“It’s already a dynamic category today, and this will continue. The area is very nascent and has had quite some challenges,” she notes. 

“It is difficult for consumers to find something that matches their expectations. So, we’re looking at it holistically and tailoring what can drive the whole consumer experience to this category. In the future, consumers might look for something that has functionality, can melt in a certain way and has the right taste.”

In other moves in alt-dairy developments, Givaudan sees scope for improving/tailoring protein levels, particularly food and drink applications. “This is quite trendy,” adds Bayard. “Ensuring different levels or enhancing the level of proteins in yogurt formulations is a selling point. Consumers want to feel healthier; therefore, products with improved protein levels have a better ‘unofficial’ selling point and a more focused target audience.”

The right partnerships & tech
Givaudan is exploring capabilities with its partners in the F&B industry, ranging from academics to start-ups and incubators, as well as recognized ingredients and equipment suppliers. 

“Together, we have the right knowledge and experience, which can help accelerate and drive the right consumer experience,” says Bayard. 

“New technologies are also entering the game, such as precision fermentation. We’re also seeing advancements in protein, fat, texture and color because all these contribute to the consumer’s overall experience.”

Food producers are still experiencing some challenges regarding off-notes in various plant proteins. “We are also exploring improving mouthfeel to drive indulgence and creaminess of yogurt, for example, and reproduce the right texture experience for the consumer.”

Bayard also stresses the importance of understanding the application, for instance, with dairy yogurt and plant-based yogurt. “It’s paramount to understand all the ingredients’ interaction, we often question: What does that do? And what happens when these ingredients are in formulation together?”New technologies are also entering the plant-based scene, such as precision fermentation which can boost growth in alt-dairy applications.

She says these questions can often be hard to answer by the producers, and it often comes down to the protein individuality. “There are several factors we have to consider in the plant-based market because the possibilities are endless,” comments Bayard. 

Securing a smooth scale-up
The scale-up of ingredients is also crucial for long-term success in supply chain systems.  

“We need to ensure that there will be enough protein for the world’s populations. For alternative and more local sources of protein, there is a need to secure. Specifically looking at local or regional levels, some plants and crops are more resistant to climate change, so we must consider many factors when highlighting various supply chains and scale-ups.”

“But by utilizing technologies like precision fermentation, securing plant-based and alternative dairy ingredients is more fruitful, as these ingredients can technically be produced anywhere,” remarks Bayard. 

“This is what we need more of in the future: to ensure the security of those raw materials.”

“Moreover, diversifying the proteins we are working with allows us to play around and elevate our offerings for our customers and consumers. Ultimately, this leads to better and improved food experiences with the resources we have in our toolkits,” Bayard continues. 

“The key is ensuring consumers repurchase a product.”

“For Givaudan, it is clear that the future is bright. Using all our knowledge and expertise collaboratively with our partners is key to the success of the future,” she concludes. 

Source: Foof ingredients first Oct 4th 2023 By Elizabeth Green