Food Technology & Summit Expo Mexico City 2019€¦ · Plant Protein Ingredients Market: Percent...
Transcript of Food Technology & Summit Expo Mexico City 2019€¦ · Plant Protein Ingredients Market: Percent...
Food Technology & Summit Expo
Mexico City 2019
NUTRICIÓN VEGETAL
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Frank TruongGeneral Manager – COSUCRA Inc. (USA / CAD/ MEX)[email protected] / Mobile +1 732 428 9094www.cosucra.comSeptember 25, 2019 from 1615-1700
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Agenda Key Drivers to Increased Consumption of NUTRICIÓN VEGETAL
Benefits of Pea vs. Vegetal vs. Animal Protein for NPD
Sustainability
Nutritional
Product Development
Functional Benefits Combining Pea Protein, Fiber & Starch for NPD
Achieving Daily Nutritional Sugar Reduction and Fiber Enrichment
Goals with Chicory Root Fiber
COSUCRA Capabilities to support your NUTRICIÓN VEGETAL NPD
Key Drivers to Increased Consumer Demand for NUTRICIÓN VEGETAL
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New Nutrition Business 2019 Top 10 Key Trends:- Top 3 can be achieved with PEA Protein & Chicory Root Fiber
Global Protein Demand by 2050 - Alternative Protein Sources Required to Support Demand
Demand for protein will be doubled by 2050 to support global population growth Meat & seafood cannot meet this growing demand by themselves and
alternative protein sources have the potential to fill the deficit
Key Drivers for Plant Protein Consumption
Higher proteinconsumption in generalGrowing global populationIncreasing protein consumptionper person
Environmental friendliness of plant proteins compared to animal sources
(Younger) consumersbelieving dairy protein givesdigestive problems
(Flexitarian) consumerslooking for alternative plant-based protein sources
Consumers are looking for novetlyand variety
North America is the Largest Market for Forecast Demand
Plant Protein Ingredients Market: Percent Revenue Forecast by Region, Global, 2022
PEA Protein New Product Launches in USA- Plant Based Dairy/Meat are two high growth categories
Source : Mintel GNPD
76% of new product launches (food, drink, petfood or supplements) with PEA protein in USA between 2014 to 2018 made up the Top 5 categories (Snacks, Other Beverages, Dairy, Bakery and Meals)
PEA Protein in MEXICO
Increasing positive consumer feedback in MEXICO on PEA
0% 20% 40% 60% 80% 100%
2017
2015
Negative Neutral Positive Not familiar
Source : GlobalData Consumer Survey
Do you think the following ingredients will have a positive or
negative impact on your health?
PEA Protein New Product Launches in MEXICO- Trending up with increased consumer awareness
Source : Mintel GNPD
75% of new product launches (food, drink, petfood or supplements) with PEAprotein in Mexico between 2014 to 2018 made up the Top 5 categories (Bakery, Other Beverages, Sauces & Seasonings, Snacks, Processed Fish/Meat/Egg)
Consumers Concerned about Health & Wellness in MEXICO
- Chicory Fiber can help with sugar reduction/higher fiber
Source: Global Data 2016
Cosucra in Asia : a growingpresence !
Frank Liang based in Shanghai, China
Jasmine Tang based in Guangzhou, China
Barney Liu based in Taipei, Taiwan
Dawn of a new era for food choices…
How will you participate to meet increasedconsumer demand for NUTRICIÓN VEGETAL?
Benefits of PEA vs. Vegetal vs. Animal Protein for NPD
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SUSTAINABILITY
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CONFIDENTIAL
Sustainability: Environmental Impact of Different Protein Sources (Water and Arable Land Yield)
Sustainability: Environmental Impact of Different Protein Sources (Energy
Consumption)
NUTRITIONAL
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CONFIDENTIAL
Sustainable source of protein content in raw material
Yellow PEA nutritional composition
Nutritional Composition of Plant Protein Affects Quality of BCAA (Branched Chain Amino Acid) Score
Why are BCAA so important?
- Constitute approx. 1/3 of the skeletal muscle protein
- Big impact on health
PDCAAS Quality of Various Protein Sources4 Units of Wheat Gluten = 1 Unit of WPI for same quantity
PRODUCT DEVELOPMENT
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CONFIDENTIAL
Protein Functionality from Various Sources
Data from Protein Trends & Technologies Seminar 2018 Samaranayaka (Plant Proteins)
Why do you use PEA protein?
1For nutritional value> Protein fortification> Allergen-free (egg, gluten, dairy, soy…)> Clean-label/natural
2For functional purposes> Emulsification> Meat replacement: fibration (gelation) of proteins> Stability to heat treatment> Solubility and Dispersibility
For food and nutrition markets
> Beverages, bakery, powder mix, ice cream, plant-based products (dairy-free, meat-free…), confectionery
Functional Benefits of PEA Protein, Fiber and Starch for NPD
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Technical Formulation Challenges in Plant Based Meat- No single ingredient will solve all challenges
Binding of the different vegetables during process and heatingTexture improvement and shape retentionStabilisation of the recipe
Water and fat holding capacityProcessabilityTexture of end-products (cold and hot conditions)
Fibrous, juiciness, firmnessYieldTaste
SYSTEMS APPROACH IS RECOMMENDED…TECHNICAL BENEFITS OF PEA PROTEIN VS. PEA FIBER VS. PEA STARCH
Achieving Daily Nutrition for Sugar Reduction and Fiber Enrichment Goals with Chicory Root Fiber
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Types of Fibers
Chicory Root Fiber: Approved Dietary Fiber by US FDA
In June 2018, the US Food and Drug Administration (FDA) announced the approval of eight additional non-digestible carbohydrates that meet the FDA’s definition of dietary fiber. The eight approved fibers include:
1) Mixed Plant Cell Wall Fibers (includes apple fiber, bamboo fiber, cotton hull fiber, cottonseed fiber, oat hull fiber, insoluble pea fiber, pea hull fiber, soluble pea fiber, potato fiber, rice bran fiber, soy fiber, sugar beet fiber, sugar cane fiber, wheat fiber)2) Arabinoxylan3) Alginate4) Inulin and Inulin type fructans (Chicory Root Fiber)5) High Amylose Starch (Resistant Starch II)6) Galactooligosaccharide7) Polydextrose8) Resistant Maltodextrin / Dextrin (includes Soluble Corn Fiber)
Prebiotics
What is Inulin / Oligofructose?
Naturally occurring carbohydrate and soluble fibre, which is found in a wide variety of food products including:
Inulin has been consumed for centuries in the traditional diet
Roasted chicory are also used as coffee substitute*Source : Van Loo et al. 1995
Functional Benefits of Chicory Root Fiber
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Fiber Enrichment with Chicory Root Fiber
Recommendation: – 25-30g fiber per day for adults– 1/3 soluble fibre and 2/3 insoluble fibre
In western countries, people consume only 50% of their recommended daily intake in fibre
Sugar Reduction with Chicory Root Fiber
SUGAR(4 kcal/g) SUGAR
(4 kcal/g)
Fibruline®
/ Fibrulose®
(~2 kcal/g)SUGAR
(4 kcal/g)Intensive
Sweeteners* and/or Polyols*
Fibruline®
/ Fibrulose®
(~2 kcal/g)
Partial sugar reduction Full sugar replacement
Fat Reduction with Chicory Root Fiber
LIPIDS(9 kcal/g)
Fibruline®
Fibrulose®
(~2 kcal/g)
WATER
! Only for food products with high water content
Fibruline®
Fibrulose®
(~2 kcal/g)
Emulsifiers, humectants…
! For food products with low water activity
LIPIDS(9 kcal/g)
COSUCRA Capabilities to support your NPD growth in NUTRICIÓN
VEGETAL
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Founded in 1852 COSUCRA manufactures a range of plant based, clean label, sustainable and environmentally friendly solutions from natural origin yellow peas and chicory root fiber grown in France, Belgium and Netherlands
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• 2 plants in Belgium producing natural food ingredients from locally sourced chicory root and yellow Peas (a global leader in pea protein and chicory root fiber)
• Presence in 45 countries
• Cosucra Ingredients presence at more than 2000 industry leaders
COSUCRA Company Profile
Family Company since 1852… • 1982: The first steps towards a new future
• 1986: The world’s first production of industrial inulin and the launch of Fibruline
• 1990: The world’s first production of pea protein isolate and the launch of Pisane
TODAY
• 2015: Expansion of the PEA processing plant to increase capacity (completed Phase 2 of EUR 35 million capacity expansion in 2018 to support global consumer demand)
WHY COSUCRA?39
Technological Leadership
CONFIDENTIAL
Sustainability Leadership
Farm to ForkTraceability
1) World’s first industrial producer of chicory root fiber in 1986
2) World’s first industrial producer of pea protein isolate in 1990
1) Energy neutral in resources required to manufacture pea protein, pea fiber and pea starches
1) Can trace each lot shipped to over 45+ countries back to farmer in EU
MUCHAS GRACIAS…YOU ARE INVITED TO TASTE PROTOTYPE CONCEPTS AT FXM &
COSUCRA BOOTH
PLANT BASED MEAT, DAIRY, BEVERAGE AND BAKERY APPLICATIONS
APPENDIX
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COSUCRA…1st global industrial production of chicory fiber
Chicory Root Fiber: Functionality vs. Applications
COSUCRA Pisane™ PEA Protein Range of SKUs
Each Pisane™ targets 1 main functional characteristicPisane™ C9
Pisane™ C9 Premium (Shelf Stable)Pisane™ Organic
Pisane™ M9
Emulsification capacities
Fibration of proteins
Pisane™ B9
Low affinity for water
Good emulsification propertiesEasy-to-use
Pisane™ F9
Low sodium content
Good solubility and dispersibility
Great emulsification propertiesStable to heat treatment
Non-dairy applicationsPowder mixes
BeveragesSavoury applications Bakery applications
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Yield
CleanLabel
Shape
Texture
Retention
EasyProcess
Moisture
Swelite™ Functional PEA Fiber…a Natural Origin, Non-GMO Project Verified, Plant Based Ingredient made from Yellow Peas
Nastar™ Functional PEA Starch: A promising functional pea starch (20%+ volume CAGR from 2017 to 2025)
Nastar™ Pregelatinized starch highest
gel strength vs. other pregel
starches
White powder and Neutral in
taste
Lower Gelatinization
temperature vs. most starches (lower energy
costs)
The perfect solution for “free from”
& vegan products
Highest gel strength in high heat
treatment & high shear processing
Non-GMO Project
Verified (clean label), Kosher
& Halal certified
Highest amylose
content vs. all other
starch sources
Nastar™ (Native) & Nastar™ Instant
(Pregelatinized) Functional Pea
starches
Food Formulation – Functionality Needs
Data from Protein Trends & Technologies Seminar 2018 Samaranayaka (Plant Proteins)
PEA Protein Isolate – Technical Performance Varies…
PEA Protein #1
PEA Protein #2
PEA Protein #3
PEA Protein #4
PEA Protein #5
Chemical analysis
Protein / powder AS IS % ~82 ~79 ~77 ~78 ~80
pH 7,5-7,8 6,5-6,9 7,0-7,2 6,9-7,5 5,6
Powder characteristics
Handling properties +/- + ++ ++ ++
Taste
Bitterness + + + + No bitterness
Astringency + -(sandy: +)
+/-(sandy: +) +
--(sandy:
+++)
Vegetable note Pea taste Strong cereal, hay Cereal Cereal,
hay
Cereal, rice,
plasticine
Functional properties
Emulsion + + + + --
Gel strength ++ - - - --
Solubility (neutral pH) ++ - + + --
Chicory Root Fiber Dosage Recommendations