In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.

1. Plant based foods for a better tomorrow
Sustainable Foods Summit, San Francisco
January 2019

2. 2
• Increase in population, urbanisation,
and per capita income
• Demand for food expected to
increase up to 98%* by 2050,
to feed 9.8 billion people
Yet the natural resource base on
which agriculture depends will
become increasingly stressed
• 40% of Global land is already used
for food production
* Source: “Global Demand for Food Is Rising. Can We Meet It?” HBR, 2016
Tomorrow will bring increased
pressure on natural resources

3. What will tomorrow’s world
be like, feel like, taste like?
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4. Our approach
A Sense of Tomorrow
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5. A Sense Of Tomorrow
Meeting needs today. Defining what’s next.

6. 6
A sense of tomorrow
Three focus areas where we can make a genuine impact
Acting for our
environment
Innovating
responsibly
Naturals
Greenhouse gas
Emissions
Renewable
Electricity
WaterWaste
Health and Well-being
Our people and partners
Sourcing
for shared value
Communities
at Source
Sourcing
at Origin
Responsible
Sourcing
Sustainable Processes

7. 7
Dietary shifts to more plant-based
foods will ensure better human health
as well as contribute to reduced
environmental impacts.
Critical in feeding the growing world
population in a sustainable way.
We are at the leading edge in enabling
this dietary shift, bringing our vision of
great tasting plant-based foods to life
through culinary expertise and
market-leading technology.
Health & Wellbeing –
Plant Based Protein

8. 8
Consumers have had plant protein based diets for a long time…
…however it has diversified over the past 5 years…
Back in the days 2019

9. From now until 2020,
the global market for plant protein
based products will rise by 8.4%
to reach 5.2 billion dollars
https://www.plantbasednews.org/post/5-surprising-studies-that-prove-veganism-is-growing-around-the-world
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Flexitarians, vegetarians and vegans are on the rise
UK
25% of meat consumers claim that
concerns about the environment
have caused them to cut back on
the amount of red meat they eat
Spain
46% of consumers are limiting
processed meat consumption due
to health concerns
France
23% of consumers are
incorporating more vegetarian
foods (e.g. soya burgers,
vegetarian sausages etc.) into
their diets compared to a year ago
Germany
Accounted for the largest share
(16%) of meat alternative product
launches from 2014-16
Brazil
20% of consumers now claim to
have ‘meat-free’ days
Globally, new product development in meat substitutes has ramped up to meet growing
consumer demand, increasing 10% in 2016 compared to 2015
USA
34% of meat consumers claim that
heart health is the leading reason
for limiting meat consumption
Source: Mintel
Australia
In 2016, over 2 million Australians
(11% of the population) ate
vegetarian or vegan food every
day, and an even higher proportion
are seeking plant-based options on
a regular basis
China
The vegan/vegetarian population
has reached more than 50 million,
which is equivalent to 4-5% of the
population

11. Who is the Alternative Dairy Protein Consumer?
Awareness and acceptance are growing
vs. higher hurdle
in milk & ice cream in yogurt
Barriers of Usage
• #1 Taste/Flavor
(aftertaste, true to flavor)
• Appearance
• Cost/Affordability
• Availability
• Familiarity
• 1st Bite Hurdle
Evolving Market
Key Reasons for Usage
Protein
Seekers
naturality
trendy
VEGAN
Lactose
Intolerance
Lifestyle of
Health & Wellness
Flexitarians
By Association
(family member consumes)
Longer shelf-life
I wouldn’t have eaten
this 3-4 years ago,
but my daughter
moved home from
California and she
introduced me to
these products.
~ Bob

12. Protein overview - key drivers
TasteNutrition
Functionality Processing

13. • Inherent off notes of proteins – volatile and non-volatile
• Types of protein – concentrate, isolates, hydrolysates
• Class of protein – legumes, grains, oilseeds, algae
• Addition of nutritional and functional ingredients
• Processing conditions
• pH - Protein precipitation at low pH – astringency, mouthdrying
• Texture
• Need to calculate appropriate flavor dosage
• Proteins are good at binding / absorbing flavor
• Dependent on protein types and processing
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Challenges in formulation of high protein products

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Continued innovation around Dairy- reduced fat dairy and
and non dairy dairy
Dairy
free
Increases
palatability in
dairy and dairy
alternatives
Dairy
mouthfeel
Accentuates
indulgence, enhances
product quality and
delivers full sensory
experience in low fat
dairy applications
Dairy note
balance
Brings harmony in dairy
goods by complementing
ingredients in formulation
when protein is added or
when sugar or fat is
removed

15. Meat substitutes require a different way of THINKING
And a thorough understanding of the PROBLEM
Gaps to meat
 That bring back the authenticity of meat
(succulence, juiciness, fattiness, meatiness,
umami, bloody…)
 Culinary cues and profile specificity
Off-notes
 Volatile: Earthy, beany…
 Non-volatile: Astringent, bitter
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The aim is not MASKING
But delivering a delicious eating experience!
Taste sensations
Authentic profile
Colour
Fat
Moisture
Texture
Cooking smell
Bloody metallic,
juiciness sensation
Fat mouthfeel and release
Meaty authentic notes
Taste richness and
succulence of meat
Fundamental understanding
of process and ingredient
interaction with flavour

17. • Protein selection to minimize inherent off-flavor characteristics of an
individual protein
• Use blends of protein to compensate for unique off flavors and achieve
PDCASS
• Understanding functionality pertaining to applications
• Mask off notes prior to flavor addition
• Flavor design approach – use of compatible flavors, herbs and spices
• Flavor rebalancing
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Achieve palatability

18. The entire industry is working towards making animal free
products accessible to consumers
FutureTodayYesterday
More authenticity,
more variety
Meat like –
single components
An integrated
food and more
sustainable meals
Soy, wheat,
mycoprotein
Pea, grains, legumes,
oats
Insects, algae,
waste material
Dry extrusion
Wet extrusion
Biotechnology,
shear cell
Building expertise and
developing basic recipes
Translating ingredients from
meat industry into plant proteins
Expanding product portfolio,
flexible, cost effective solutions
targeted to meat free
Expanding to new technologies
to differentiate
Exploring new technologies and
access to scientific proof
Active participation in shaping the
future of meat free space
Industry challenges
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19. The plant based diet is not a trend.
It’s a disruptive shift in consumption
habits
Givaudan’s prediction for plant based diet
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20. A Sense Of Tomorrow
Meeting needs today. Defining what’s next.

21. "By integrating our efforts in the three
key areas of sourcing for shared value,
innovating responsibly and acting for
our environment, we can at once meet
our customers’ needs and do what is
right for the long-term future of our
planet.”
Gilles Andrier Chief Executive Officer, Givaudan
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22. Thank you
Panchali
Group Leader, Innovation