- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market. Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?

1. How to launch a successful
plant-based product?

2. Global plant-based protein
market is expected to grow
with a CAGR of over 8% by
2025.
Business Wire, 2020

3. Consumer trends to watch out for 2020
Plant-based, not plant-exclusive
There will likely be an increase in the number of
omnivores wanting to adopt a more plant-based
approach to eating in 2020.
Sustainable food production
Reports indicate that consumer interest in food
and environmental sustainability is likely to
continue.
Nootropics
Nootropics are drugs, supplements, foods or
beverages that are claimed to improve brain
health by enhancing memory and cognition.
More plant-based protein options
Reports indicate that hemp, pumpkin, avocado and
watermelon seeds are all protein sources to look
out for in 2020.
New and unusual flours
The Whole Foods 2020 Trend Report suggests that
there will be an array of interesting plant-based flours
entering the market this year which will make baking
more adventurous.
Vegan butters and spreads
Watermelon seed butter, pumpkin seed spread,
chickpea butter. If your favourite nut or seed hasn’t
been turned into a butter or spread yet, then it is
likely to happen in 2020.

4. The V-Label is now the best-known label for vegetarian and vegan (plant-based) products. It promotes:
local vegan-oriented organizations
innovative producers
the European and international movement towards a plant-based lifestyle, and improves the life of all vegetarian and
vegan people through a transparent and controlled certification process
international cooperation between organizations
What is V-label?

5. Credibility thanks to
reliable inspections
3
1
2
The benefits to consumers of V-label at a glance
Confidence
Clarity
Standardized criteria
for vegan and
vegetarian products
Guidance
Easy decisions
at a glance

6. What Drives Purchasing Decisions for plant-
based (V-label) products?

7. Major technological
challenges associated
with plant-based
products

8. 1. Plant protein functionality
When assessing whether a plant protein ingredient would be the right fit for a particular
food application, food processors need to consider some key characteristics of functionality
in order to ensure that they will get the desired texture/appearance of their product.

9. 1. Plant protein functionality
There are several factors that need to be taken into consideration when applying a
protein in a food product, as these factors are influencing protein functionality.

10. 1. Plant protein functionality – Low solubility
Molecular structure of plant proteins is different from animal proteins, therefore their
solubility is somewhat lower.
Different types of plant proteins have different molecular/structural properties.
Animal protein Plant protein
For improving solubility, there’s
need of structural alteration:
• controlled enzymatic breakdown
• chemical breakdown

11. 2. Deliver the nutritional profile that consumers
demand
Some plant proteins are considered as “incomplete” because they
don’t have all the Essential Amino Acids (EAA).
Legend:
plant-based sources
animal-based sources

12. Beany
Earthy
3. Off-taste and flavor of plant proteins
Chalky
Bitter
Consumers often describe plant proteins’ flavour as:

13. Possible outcome when formulating your plant-
based drink
Food Science expertise
is essential in order to
avoid negative
outcomes when
applying plant protein
in your product.
Unappealing product Unhappy consumer

14. Avoid Wrong Approach to plant-based NPD
 Market Research
 Formulation
 Sensory Evaluation
 Packaging
 And More…
LET US HELP YOU LAUNCH
A SUCCESSFUL PRODUCT!
Negative impact on sales
and brand equity.
Consumer
disappointment
LOSSES
of thousands of euros.
Investment in
unsuccessful product

15. Solutions & Services
We Provide

16. Competitive Intelligence
Define gaps in the market & provide recommendations based
on current & future consumer food/beverage trends &
consumption habits and rituals.
 Develop formulations & adjust process parameters, avoiding
undesired final product texture & organoleptic properties.
 Support nutrition & health claims based on local Regulation.
 Reformulate existing products to ensure well-balanced
nutritional composition.

17. Design, Planning & Execution of Quantitative & Qualitative
Research:
o Sensory Tests, Product & Packaging Assessments.
o Analytical Sensory Assessments and Report Writing.
o Correlation between sensory (human) and texture profile
attributes (instrumental).
Consumer Understanding
 Benchmark consumer acceptance against competitor products.

18. Our biggest
achievements

19. Helped an FMCG
multinational to
launch a plant-based
yoghurt with a clean
label.
Improved
organoleptic
properties of a
new vegan spread
for a start-up.
Helped an SME in
optimizing formulation
& process parameters
of a plant-based soy
drink with functional
ingredients.

20. Raphaëlle O’Connor
+353876765112
info@inewtrition.com
www.inewtrition.com
What would success look like to you?