The fast-evolving plantbased, alternative meat and dairy products in foodservice
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The fast-evolving plant- based, alternative meat and dairy products in foodservice Maria Tolchinsky, MBA Senior Marketing Manager, Global Plant Based Proteins Karen Constanza Marketing Manager, Meat & Meat Alternatives August 25, 2021
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 © 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
HOW WE HELP
Aligned with food and beverage consumer trends and how those trends are
impacting foodservice
Convenience
Clean & Simple Health & Nutrition Sensory Experience Affordability & Performance
• Create menus with only • Reduce or remove • Make your menu • Benefit from recipe • Meet the need for more
natural and familiar sugar from menus memorable with crispy, savings convenient foods and
ingredients • Improve nutrition with crunchy, creamy, or beverages
• Reduce manufacturing
• Offer free-from, organic added protein or fiber sweet textures • Achieve processing
costs
and non-GMO options • Keep foods stability or extended
looking fresh shelf life
4
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
WE TURN PLANT MATERIALS INTO
VALUE ADDED INGREDIENT
SOLUTIONS
To meet today’s foodservice needs.
NATURE-BASED RAW MATERIALS
Corn Tapioca Potato Stevia Rice Pulses Others
MORE THAN 1,000
INGREDIENTS
Starches Fruit & Vegetable Products
Sweeteners Pulse proteins Others
CRAFTED SOLUTIONS
Science-based problem solving
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
5
Fast-track your product development
with customized co-creation via
CATALYST™ program
How the CATALYST program works for you:
Tailor development plan
Based on upfront dialog and your project brief, we develop a proposal to
deliver on your targets
Formulate your solution
Collaborative 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-up
Full support from process troubleshooting to identifying sourcing and
manufacturing partners for the end-product
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
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
More protein, please:
Consumer demand continues to grow
How important to you are each of the following
things when buying a food or beverage?2
Added protein High protein
60% 65%
80%
67% 69%
57%
of global consumers
chose plant based of U.S. consumers are
when buying looking for good
alternatives to meat source of plant
and/or dairy1 protein2
2017 2020 2017 2020
Total of “very important” to “quite important”
Source:
1. Innova Health & Nutrition Survey 2020, global
2. ATLAS, Ingredion proprietary consumer research, U.S., 2021
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
COVID-19 impact on plant-based proteins
8 in 10 consumers changed
their eating habits due to COVID-191
49% of consumers 30% of consumers
18% of consumers
felt the COVID-19 report eating
report eating
pandemic more protein from
more plant
increased the plant sources
alternatives to
need for healthy since the start of
animal meat1
food in their diet.2 COVID-191
Source: 1. International Food Information Council’s (IFIC) 2020 Food and Health Survey, June 2020
2. Ingredion Proprietary Research, 2021
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALRising mainstream appeal for plant-based
“For what reasons would you consider
plant-based alternatives?”
IT IS HEALTHIER 53% “Which claim do you prefer
when buying alternatives to
meat and/or dairy?”
IT BRINGS VARIETY
TO MY DIET 35%
Plant-
Vegetarian Vegan
IT IS BETTER FOR based
THE PLANET 32%
6 out of 10 global respondents chose plant-based
IT TASTES BETTER 19%
Sources: Innova Database, Innova Consumer Survey 2019 & 2020
(average of UK, US, Spain, France, Brazil, India, Germany, Mexico, China and Indonesia)
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALSustainability and animal welfare claims
drive purchase decisions
Sustainability or Animal welfare Regionally
environmental claims claims sourced
23% 22% #2
of North American shoppers are of North American shoppers are “Sourced regionally”
buying more packaged foods or buying more packaged foods or was second highest priority
beverages with sustainability or beverages with animal welfare for consumers reading
environmental claims than last year claims than last year ingredient decks
Source: ATLAS, Ingredion proprietary consumer research, 2021
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALBenefits of plant-based ingredients
Local supply
Lower greenhouse gases Less water Lower energy
Crops are typically
A meal with pulse proteins Pulse proteins require 100X To produce pulse proteins, it sourced from within
and/or flours is associated less water to produce than takes 4-7X less energy than to a few hundred
with 8X lower greenhouse animal proteins2 produce the same amount of miles of our NA
gas emissions than a beef- animal proteins1 plant-based protein
Pulse proteins and flours facilities,
based meal1
produced via dry avoiding shipping across
fractionation require no the oceans saves the
water to manufacture2 equivalent of sulfur
produced by 250
Sources: million cars*
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
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
*EstimatedDairy and meat
alternatives move
mainstream
How often do you consume meat or
dairy alternatives? (U.S., 2019)
Meat alternatives Dairy alternatives
12% daily 18% daily
19% 22%
weekly weekly
14
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
Source: Innova Category Survey, North America 2019, Innova Trends Survey 2019Plant based, trending at home Consumers who eat vegetarian/vegan foods at least
once a month
and on menus 56%
Overall 18-34 35+
57%
64%
54%
45%
40%
• Both at home and in restaurants,
consumer consumption of vegan/ Q4 Q4
vegetarian has increased since last year 2019 2020
• Younger consumers more likely to
Consumers who order vegan/vegetarian food at
consume vegan/ vegetarian foodservice at least once a month
Overall 18-34 35+
• Consumers prefer to try vegan/
78%
vegetarian options in restaurants 57%
73% 69% 65%
49%
Q4 Q4
2019 2020
*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?
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL Source: Technomic online surveyHow have plant-based items on restaurant
menus worked out?
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALUS QSR plant-based protein servings per year
QSR plant-based servings have grown 7% as a result of new plant-based offerings (2014-2019)
Total annual servings (000)
350,000
300,000
250,000
200,000 COVID-19
150,000 global
pandemic
100,000
50,000
0
2014 2015 2016 2017 2018 2019 2020
Burger King Chick-fil-A Chipotle Mexican Grill Domino's
McDonald's Panda Express Panera Bread Pizza Hut
Starbucks Subway Taco Bell Wendy's
Source: US CREST consumer monthly report, 2014-2020
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALThe future of plant-based offerings
Plant-based proteins 47% of consumers
will grow nearly 35% want more variety in
on menus by the end plant-based meats2
of 20221
Source: 1. Technomic Ignite menu data; 2. Innova Database
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALPlant Based Protein Analogs | Menu Adoption Cycle | Jan 2021
crumbles pm sausage am sausage
bacon
patty burger
nugget hot dog
chorizo chicken
roast strip
wing loaf turkey
egg lamb meatball
pork deli slice pepperoni
ham steak seafood jerky
inception adoption proliferation ubiquity
fine dining, mixology, earliest stage trendy restaurants + specialty grocers chain restaurants + mainstream grocery find it just about anywhere
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALNew plant-based offerings
Plant-based Plant-based Spicy black Plant-based
nuggets & wings taco filling bean burger hot dog
Source: Trendhunter.com; Restaurant Business Online; AltMeat.net
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALNew plant-based offerings
Coconut milk Plant-based cheese Oat milk Oat milk
for iced lattes topped sliders offerings soft serve
Source: Food Business News; Trendhunter.com
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALPromoting plant-based on a menu
Make flavor & texture Price
the primary message competitively
Integrate with other Emphasize the
dishes on the menu protein content
Source: Good Food Institute
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALWhat are the challenges associated with
adding plant-based items?
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALFormulation challenges with meat alternatives
Matching animal meat protein challenges
Consumer demands Manufacturing challenges
Flavor
Gel texture and cohesiveness
Mouthfeel
Reduced stickiness during processing
Juiciness
Water holding
Textural bite and chew
Fat releasing/lubricity
Nutritional
Fat appearance
Clean label/short ingredient list
Freeze/thaw stability
Color/visual
Both consumer demands and manufacturing challenges must be
addressed together to create market-accepted, innovative products.
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
24Formulation challenges with dairy alternatives
Challenges of formulating protein-enhanced plant-based dairy alternatives
Consumer demands Manufacturing challenges
Taste Flavor
Nutritional content Balancing nutrition and functionality
Mouthfeel and creaminess Texture and viscosity
Functionality and shelf life stability Processing and shelf life stability
Clean and simple labels with a short ingredient list Label declaration
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.
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALMovement away from major allergens
Plant-based protein claims1
Soy & wheat free
Soy free +32% Wheat free +25%
+105%
Soy-free plant-based Gluten-free plant-based protein
protein movement2 movement2
Chemical Isoflavone
GMO concerns/ chemistry Weight
Allergenicity Allergenicity Dietary choice
presence hexane likened to management
processing estrogen
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;
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALYou need the right ingredient
solutions to solve these challenges…
Challenge What ingredients are needed?
Texture/bite, chewiness and protein
Textured plant-based protein
content
Protein content, browning, color &
Plant-based proteins
flavor development
Binding, structure, cohesiveness,
Starches
freeze-thaw stability and water holding
Mouthfeel, juiciness, freeze/thaw
Hydrocolloids
stability & yield
Deliver/mimic color of meat products Fruit or vegetable-based coloring
27
© 2021 by by
© 2021 Ingredion Incorporated.
Ingredion All All
Incorporated. rights reserved.
rights | CONFIDENTIAL
reserved. | CONFIDENTIALPlant-based seafood patty
Create a plant-based seafood patty that provides the texture &
tenderness of a traditional 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
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALManaging your supply chain
Reliability of supply
Consistent quality
Sustainability – carbon footprint
Minimize ingredient complexity
Communicate with your suppliers to understand potential
supply challenges
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALProduct 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
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALSetting plant-based items up for success
Chefs & food Front-of-house
preparation staff staff
• Train on how to • Encourage trial of new plant-
cook/prepare plant-based based menu items
menu items • Provide talking point to help
• Provide proper tools, promote plant-based menu
equipment & ingredients items
Source: Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service, World Resources Institute
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALWhat does the future hold for plant-based
dairy & meat?
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALGen Z & plant-based
19% 85%
Love it Know it
64% 21%
Have Had many
tried it times
Source: Datassentials
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALWhat’s next
New offerings for plant-
Plant-based seafood Plant-based eggs
based breakfast
Full plant-based Price parity with Animal-free
concepts meat & dairy meat & dairy
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALThe 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
© 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIALQuestions? © 2021 by Ingredion Incorporated. All rights reserved. | CONFIDENTIAL
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