In November 2018 our speakers, Geraldine and Thomas, talked about sustainability and plant protein at the EIT Food Government Executive Academy in Warsaw, Poland.

1. EIT Food Government Executive Academy
Sustainability & Plant Attitude

2. We are Givaudan
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Touching billions of lives – every day and everywhere
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Our one planet Earth
Soon with almost
10 billion
inhabitants
Source: UN DESA report - 9.7 billion by 2050
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Our Guide - UN Sustainable Development Goals
17 goals to tackle our most urgent environmental and social
issues by 2030

5. Food is part of the
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Biggest driver of deforestation
Biodiversity loss and
freshwater depletion
11% of global GHG emissions
Food sector causing major
environmental damage

7. Producing 1 kg of
beef emits 20x more
greenhouse gas
than producing 1 kg
of soy-based meat.
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Diet drives the global burden of disease
Six of the top 11 risk factors for disease are related to diet

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Food is also part
of the solution.
It is linked in one
way or another to
all 17 SDGs.

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Recommendations from
leading scientists:
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1. Reduction in food loss &
waste
2. Efficient production
systems
3. A shift to plant based diets
Source: Options for keeping the food system within environmental
limits, October 2018, Nature Journal of Science

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‘Avoiding meat and
dairy is the single
biggest way to
reduce your impact
on earth’
Dr Marco Springmann, Oxford Martin Programme on the
Future of Food
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12. “Feeding a world population of 10 billion is
possible, but only if we change the way we
eat and the way we produce food.
Greening the food sector or eating up our
planet: this is what is on the menu today.”
Prof Johan Rockström, Potsdam Institute for Climate Impact Research in Germany
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Givaudan’s sustainability lens
A Sense of Tomorrow

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Innovating Responsibly

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Consumers have plant protein based diets for a long time…
… However it has diversified over the past 5 years…
Back in the days 2018

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Masking off-notes
Cover or simply pairing
with the off tastes or
undesirable notes coming
with the protein source
Succulence of meat Texture perception
Impact the perception of
textures like fatty,
crunchy or crispy of the
final product.
Processing notes
Add a recognisable cooking
cue to the product such
smoked, grilled, fermented
or roasted.
Recreate the juiciness,
typical acidity, salivating
or purely the succulence
of meat
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Plant protein
arises important taste challenges

17. Would you sell the same product to these people?
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Plant Attitude

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Layered Wellness: Flexitarian
Flexitarian Beetroot Sausages made of 47% vegetables
Product:
Smokey Pork n' Bombay
Beet Bangers
Region:
EAME-UK
Application:
Sausages
Description:
It consist of British pork
and split pea sausages
with roast beetroot and
onions.
• gluten and lactose free
• high in protein
• low in sugar
• source of fibre
• reduced fat content

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Layered Wellness: Meat analogue
Replicating taste and texture of bacon
Product:
Vegan Bacon
Region:
EAME- UK
Application:
Meat Analogue
Description:
A vegan alternative to
traditional bacon.
Mentioned to be "highly
addictive," this new
plant-based release is
described as "cruelty
free, high protein, high
in vitamin B12 and just
delicious" bacon that
"may turn you into a
vegan if you're not one
already." Promoted to
"definitely destroy your
cravings and make your
body and soul feel
good!."

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Meatless Monday is now active in 44 countries in the world
http://www.meatlessmonday.com/the-global-movement/

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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
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80% of consumers do NOT have a strict diet
3% vegan
7% vegetarian
10% flexitarian
33%
Reducetarian
47%
Non-identifiers
Total market
I identify with the following group... Restricted diets
Less in
More in
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>90%
Consume both meat &
meat alternatives

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With taste and texture the biggest barriers to continued
purchase of specific products, or the category as a whole
22%
Doesn’t taste
like real meat
17%
I don’t like the
texture
I don’t currently buy meat alternatives because…
(amongst those who don’t currently consume)
Data available at product level in data tables
“I never buy the
fake ham, they
taste nothing like
the real thing!”
EW, France
“I don’t buy veggie
mince – I had it
one once and the
texture was all
soggy”
HH, UK
“I haven’t bought a
meat free sausage
since I first tried
one year ago – it
was awful!”
FC, Germany
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24. Plant protein is here to stay but will
consumers enjoy it?
It’s all about taste
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Thank you