SMART ingredient’s approach and strategy are unique in that the key focus is on clean-science and technology principles. New products can be developed from plants, algae and fungi – with a focus on improving their structure, nutrition, taste, and flavour. Investigations into cost-effective protein extraction, protein chemistry, polymeric structure, physicochemical behaviour, and protein-protein interaction are being carried out in order to characterise and maximise the functionality of these proteins and customise their usage in food and drinks.

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Raphaëlle O’Connor
SMART plant-based ingredients:
a food manifesto for the future

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Content
Market overview
Consumers insights
Competitive landscape
Consumer engagement: Milk vs. Mylk
Technical Mastership
Characterisation of functionality – Processing & Technology
Sensory
Nutritional Challenges & Solutions
Data Science to accelerate innovation
SMART - USP’s and differentiation - Opportunities
Role & Responsibilities – Ways of Working

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Alternative & sustainable
protein Sources -
Market Share & Infographic
Market is estimated to grow by yearly 6.8% till
2022
Approx. global value is $14 billion (2018)
Global demand is expected to be 25% higher
than it is now
Soy still accounts for the largest share of plant
based alternative proteins, but is on the
decline due to allergens
Pea has picked up on the trend

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Trends
PLANT-BASED
Proteins
Sugars
Authenticity &
Provenance
Carbohydrates
Naturally
Functional
Digestive
Wellness

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Competitive
Landscape
More Functional
Less Nutritional More
Nutritional
Less Functional

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6
Category Product /
Function
Ingredient 1 Ingredient 2 Ingredient 3 Ingredient 4 Ingredient 5
Dairy Beverages Isolates Concentrates Flours
Dairy Cheese Starches Isolates
Eggs Leaveners Starches
Eggs Emulsifiers Protein isolates Lecithins
Eggs Binders Syrups
Meat TVP Flours Starches Isolates Concentrates Fibers
Beverages Ready-to-drink Hydrolysates
Direct/Indirect competition
Function vs. Plant-Based Solution for each application/matrix:
beverages, baked goods, cereals, mylk, fermented products,
snacking, cheese and meat analogues

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-Source of Origin – Quality, Quantity
-Purity - flour / flakes / concentrate / isolate /
hydrolysate
-State – native / denatured / textured / hydrolysed
-Nutritional value and density – PDCAAS (protein
digestibility and corrected amino acid score), other
macronutrients and micronutrients
-Allergenicity
-Functionality - solubility, emulsifying, foaming and
gelling properties
-Volumes
-Price of ingredient / Cost in use / Cost per g of
protein
Plant-Based Protein ingredients –
Criteria & parameters for selection

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Weighted Ranking for Protein ingredients
(Perception)
(Methionine /
Equivalency)
(Lysine /
PDCAAS /
Solubility)
(Anti
nutritional
factors)
(Solubility /
Dispersibility)
(Heat
Sensitivity)
(Volume)
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE][CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE][CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
[CELLRANGE]
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
1.00 1.50 2.00 2.50 3.00 3.50
Functionlaity&Crossbusinessopportunity
Availability & Cost
Note: size of the
bubble reflects the
PDCAAS ranging from 1
to 0.25

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Consumer perception: Milk vs. Mylk
Milk Mylk
Types Bovine (cow), Goat, Sheep Cereal-based, legume-
based, nut-based, seed-
based, pseudo cereal
Key users Baby, small child, school day Non-animal,
vegetarian/vegan, crossfit
Product use Coffee/tea, breakfast, baby formula Blender, smoothie,
coffee/tea
Value
proposition
Cheap, everyday, natural Alternative to milk,
functional thirst-quencher,
free-from
Nutrition Protein, calcium Specific nutrients for
specific outcome
Perception Commodity, allergy Premium, healthy
Benefits Nutrition Lifestyle

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Technical
Mastership
Data
Smart Ingredients
Plant-Based Solutions
RD&I

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Milk ……. Mylk dry/wet fractionation and applications?

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Functionality & Characterisation -
More to be revealed….
 Extraction: water/wet and dry fractionation techniques (micronisation)
 Membrane technology / Dry fractionation
 Off-flavor reduction
 Colour removal techniques
 In-situ flavor modulation
 Texture/Mouthfeel modification through partial protein aggregation (TS,
free Ca, fat %, pH, heat treatment) in pure and hybrid systems
 Enhance functionality with enzymes (starch, fiber + filtration)
 “Functionalised fiber”
 Replace lactose with a “non animal” carbohydrate source
 Partial Protein aggregation under specific Substrate/pH/Heat
 Synergies Hybrid Dairy/Plant and Natural hydrocolloids
 Solubility, Part. Size, Wettability, Dispersibility, Ionic Strength, pI
 Characterization – Gelation, Emulsification, Foaming
 Stable, bioavailable and non-nano calcium fortification
 Colloidal stability during process and upon hot/cold reconstitution
 Modular nutritional profile by design

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 Milling
 Hydrothermal
 Enzymatic
 wet-grinding
 HPP
 Extrusion in combination with suitable mechanical, thermal,
enzymatic or chemical pre- or postprocessing treatment. Expansion
 Dry roasting
 Shear cell technology
 High moisture extrusion
 Deamidation
 Membrane technology
 Micronisation
The opportunity: optimised
functionality through
Processing & Technology

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 Astringency
 Off-flavour
 Grittiness
 Beany
 Green
 Neutral
 Bitterness
 Colour
Solutions for Sensory & Taste modulation:
Masking, Removal, Modification and Innovative
Extractions of flavor compounds.
Main volatile compounds:
Aldehydes, ketones,
saponins, isoflavones

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Anti-nutritional factors
Natural bioactive and functional compoundss
Protein nutritional value
Protein digestibility
AA bioavailability
Micro-nutrients
Carbohydrate, fibers & fat profiles
Nutritional challenges & modular solutions:
consumer-centric formulation
Add value by communicating
innate features & benefits.
Create value through tailored innovative solutions by
design to suit specific food applications.

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SMART nutritional solutions – Healthy
Food by Design (Hybrid & Modular)
 “Feel the Benefit” - Enhanced & Targeted functionality & nutrition
 Free-from
 Reduced allergies, inflammation
 Specific Segment: Flexitarian / Reducetarian
Attributes Target
Criteria &
Parameters
Nutrition
Protein PDCAAS = 1
Healthy Food by
design: innate and
fortification.
Hybrid systems
Carbohydrates Glycemic Response
Lipid < SFA, > LA, > ALA
Micronutrients Bioavailability Ca
Sensory
Colour Sensory mapping Colour L, a*, b*
Flavour Fresh, neutral Sensory + Analytics
Texture Creamy, coating Sensory
Technological
Properties
Colloidal stability Acid, heat Sedimentation
Evaporation /Drying Concentrate TS Viscosity, Tg
Enzymatic
hydrolysis
Granular & modular
breakdown
Molecular Weight,
Zeta-Potential

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Fructans / GOS - FODMAP
Lignans
Carbohydrate profile (available / total)
Sugar content
Fiber
Starch
Slowly digestible starch / Resistant starch
Resistant dextrins
Degree of polymerization
Glycemic response / Glycemic index
Caloric content
Functional carbohydrates vs. bulking agents
Moving away from Proteins: Toolkit
for Combination & Modulation

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Simulation followed by focused experimentation leads to rapid
product development.
Food Innovation using Data Science:
When design and experiment meet
Challenge:
obsolete
R&D

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 Free-from (gluten) – Non-GMO
 Origins & Transparency
 Food integrity
 Secure supply-chain model
 Origin Green
 Safety, Quality, Microbiology
 Application Solutions
 Traceability
USP’s and differentiation for Glanbia –
Reasons to Believe

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The opportunity:
Clean/Bio Science +
Naturally Functional =
SMART Solutions for
Targeted Applications
Specific – Application Solution /
Functional / Category
Measurable – Analytics/Data + Food
Science = Modelling
Active – Potent – Nutritional /
Functional – Native - Inherent
Real – Altruistic - Story – Tradition –
Purposeful – Sustainable - Ethical
Traceability – Quality / Safety /
Transparency – Supply Chain
SMART and NO compromise on taste

21. Opportunity Science & Technology Marketing Strategy
Q1 2020 Q2 2020 Q3 2020 Q4 2020
Roadmap for strategy of plant-based ingredients:
Value-creation strategy & execution
Priority #1 Priority #1 Priority #1 Priority #1
Meet with shareholders
 State-of-the-art
 Characterisation functionality (powders,
proteins, carb)
 Regulatory landscape. Compliance by design
 Strategic partnerships
 Nutritional profile optimized by design
 Pipeline / portfolio management
 Extraction, fractionation bio-actives
 Health benefits & Nutrition. Anti-nutritional
factors, bio-availability, bio-accessibility
 Anti-Nutritional factors & Contaminants
testing
 Clean label & texture
 Plant-based water
 Pasta and noodles made with
plant-based ingredients
 Plant-based fat powders
 Snacking – texture and flavour
 Plant-based B2C
 Milk powder substitute –
Modular approach for
optimisation
 Market research +
expenditure
 Consumer insights
 Competitive landscape &
market segments
 B2B / B2C distribution
channels
 Unique positioning /
Compelling USP
 Price strategy
 Story / Technology /
Capability RoadmapMYLK

22. Role & Responsibility
Ways of Working
Knowledge
Knowhow
Expertise
Execution
Data
Insights
Ideas
Products
Issues
Results
Alone ….. and
as a Team
Innovation Partnership

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Raphaëlle O’Connor
+353876765112
info@inewtrition.com
www.inewtrition.com

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Back-up Slides

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Consulted Sources
http://www.australiandairyconference.com.au/2019/03/31/

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Bioactive Components
 Phytonutrients
 Phytoestrogens
 Polyphenols
26

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Food Innovation using Data Science

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How do attitudes differ
among generations?
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