The plant-based market is evolving. As a global leader in the protein space, Givaudan looks for new ideas, solutions and collaborative innovation opportunities to find the “next new protein”.

1. Alternative proteins
What’s next?
November 2019

2. Givaudan is changing.
The world is changing. Change the world.
The best way to predict the future is to create it.
Peter Drucker, Business Strategist

3. Plant Proteins
But this is why we are here…

4. The plant based diet is not a
trend. It’s a disruptive shift
in consumption habits
Givaudan’s prediction for plant based diet
4

5. The common nominator is “massive growth”
Plant-based market is evolving
“Plant based could
be worth 140bn
over the next 10
years”
“450bn by 2040
for novel vegan
meat
replacement”
“grow by more
than 25% a year
to $85bn by
2030”
https://www.foodnavigator.com/Article/2019/05/23/Alternative-meat-market-could-be-worth-140-billion-within-a-decade-predicts-Barclays
https://www.ubs.com/global/en/wealth-management/marketnews/home/article.1442540.html
https://www.atkearney.com/retail/article/?/a/how-will-cultured-meat-and-meat-alternatives-disrupt-the-agricultural-and-food-industry

6. An incredibly diverse
universe making it
difficult for food
manufacturers
to anticipate
future trends.
There is also a growing
need to meet
increasing pressure
on supply.
6
Incredible diversity of sources
More and more options available

7. What is the “next new protein”,
the one that is versatile, effective,
commercially viable and most
importantly that works in your
process and products?
7

8. Confidential information of Givaudan 8
• As a global leader in the protein
space Givaudan engages with many
partners, looking for new ideas,
solutions and collaborative
innovation opportunities.
• As part of this we have been working
with the University of California,
Berkeley* through its Product
Development Program to explore the
landscape of current and rising
proteins.
Givaudan innovation leader
Partners with Berkeley
*Project team: Cheryl Chan, Samdisha Punjani,
Tirth Patel, coached by Sudhir Joshi and Flavio
Garofalo

9. 9
• Analysis of the protein beverage market: looking at 44
US different brands, identifying 42 unique plant
proteins
• Screening of each of those proteins to identify the
up-and-coming proteins via the following criteria:
• To be sourced sustainably at scale (yield per hectare, land
availability for cultivation, fertilisers, water requirements, climates
required…)
• Deliver quantities of high quality proteins (protein content,
nutritional values…)
• Cost-efficiency when processed (protein purification process…)
• Suitable for a range of applications (colour, flavour, no GMO…)
• Feature wider health and wellness benefits (allergenicity,
intuitive benefits...)
How to answer this challenge?
Research methodology

10. Mung beans Garbanzo beans
Flax Sunflower seeds
10
The six most promising alternative proteins
Key proteins with high potential
Oats
Lentils

11. Example: Protein #03 Garbanzo beans
What is the “next new protein”?

12. Confidential information of Givaudan 12
• Garbanzo beans, also known as
chickpeas, are an annual legume,
first domesticated in the Middle East.
• Well-known pulses use in numerous
Indian dishes, including chana
masala and dhokla, and in
Mediterranean foods, such as falafel
and hummus. Found in many other
applications (sweet or salty snacks,
pasta…)
Protein #03 Garbanzo beans
What is Garbanzo bean?
Hummus Chana masala

13. 13
Protein #03 Garbanzo beans
Key benefits: Health and wellness, Effectiveness, Sustainable sourcing
Supply
Its world protein
production is close
to that of pea.
Nutritional value
Naturally high in fibre,
essential amino acids,
and crucially, selenium
which plays an important
role in the health of the
immune system.
Environmental impact
Moderately average water
requirement compared to
other crops but not
competitive with weeds
Functional properties
Good water solubility as well
as superior water and fat
absorption and emulsifying
potential, making them
flexible and effective in
applications.
Taste and colour
Starchy, buttery
texture and a mild
bean flavor that is
both sweet and nutty
Regulatory
Not GRAS or EFSA approved.
However, they have been
eaten by humans for several
years, so we predict gaining
approval will not be difficult.
PDCAAS:0.72
Protein (g/100g):20.47

14. Summary
What’s next?
14

15. 15
The six most promising alternative proteins
Profiling the leading contenders

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Thank you
Contact
Thomas Ullram
Innovation Director Savoury EAME
E-Mail: thomas.ullram@givaudan.com