At iNewtrition, we do not believe in compromise. Food manufacturers do not have to choose between taste, nutrition and functionality when it comes to developing products that consumers want and need. Discover the nutrition power and functionalities of of oats, chia seeds, flaxseeds or quinoa ingredients. iNewtrition will help you to leverage ancient nutrition for a modern world. For more information, visit www.iNewtrition.com or get in touch with iNewtrition 's founder Raphaelle O'Connor directly at info@inewtrition.com

1. Powerful
plant-based
ingredients &
ancient grains.
Raphaëlle O’Connor,
Ph.D.

2. How can we connect strategy, business & innovation to
provide effective and sustainable solutions and
ultimately improve health & wellness of our customers?

3. Apply the fundamentals of food science & technology
to quality sourced ingredients and unlock their function
and nutrition potentials.
Manifesto

4. Sourcing and scaling the next generation
of plant-based proteins
• What are the key pillars required to develop a plant-based
protein to meet the food industry’s needs?
• Which sources show most promise of addressing these?
• How is technology innovation such as advanced analytics
transforming the process of finding and developing new
plant-based protein sources?
• What other opportunities are there beyond proteins in the
plant-based space?
• Where are greater collaboration and partnership needed
to bring next-generation products to market at pace?

5. Plant-based products 2.0: advancing taste,
texture, nutrition & format
• How is the food industry responding to the growing demand
for plant-based proteins?
• What innovation strategies have been successful when
incorporating these new products into their portfolio?
• What do the next generation of plant-based products look like?
What is beyond plant-based processed meat replacements?
• What innovation is occurring to improve the taste and texture
of plant-based products to make them more desirable to the
consumer?
• What innovative methods are improving the nutrient
bioavailability of plant based proteins, compared with animal
protein products? What are the opportunities for
fermentation?

6. Beyond protein: exploring other
opportunities for plant-based ingredients
• What are the opportunities for plant-based ingredients to
deliver necessary fibre and micronutrients, and address the
bulking challenge in sugar replacement?
• How can the industry capitalize on these opportunities and
what innovation is already taking place? What are the key
challenges and what is needed to overcome these?
• What novel plant-protein ingredients are being used to
diversify the range of products available?
• What innovative technology is being used to discover, develop
and produce the next 'heme’?
• How has the science behind replicating the texture of meat
developed?
• Beyond the burger: what new animal categories are ripe for
disruption?

7. Consumer-centric innovation
Ethnography & anthropology
• How do we influence consumer behaviour
to make it easier to eat healthily and
sustainably?
• Where are the opportunities for
collaboration across the supply chain to
accelerate change?
• What are the latest advances in healthier
ingredients and foods while still delivering
on taste and desire?
• Flexitarian, reducetarian… with a
fundamental shift in consumer attitudes
and behavior, how are food brands and
retailers diversifying their product lines
and portfolios to meet new consumer
segments?
Snacking: a new meal?
• How have consumer eating
habits evolved over the years?
What’s driving the growth in
snacking?
• How is the sector responding and
what key areas of innovation
should we expect to emerge?
• Where does snacking fit into the
health and wellbeing space?

8. Following your gut: fortified and
functional foods driving digestive health.
Bridge the gap
• What do the latest scientific findings tell
us about the relationship between food
and health?
• What types of foods and ingredients are
key to improving gut health and
microbiota diversity?
• How are food brands developing products
to meet this trend and deliver on
consumer demand?
• What role can personalized nutrition play
in managing and treating health
conditions? What innovation is emerging
in this space?
Food is medicine
• What advancements have
been made in designing foods
that target intolerances and
positively impact on illness
and disease management?
• How have our health needs
evolved over the years?
• How are food brands and
retailers approaching
personalized nutrition? What
solutions are proving to be
most successful and popular
with consumers?

9. Processes & Technologies
Biotechnology
• How can regulation best
support the adoption of new
foods made by biotech
processes?
• Which areas of today food
system most drastically need
new solutions and what role
can biotech play in solving
those challenges?
Future Trends
• What are the emerging
processes and technologies to
boost nutrition and reduce
inflammation?
• How can personal benefits be
communicated effectively to
the consumer?
• From oats and legumes to
fungi and algae, what novel
plant-protein ingredients are
emerging? Which ingredients
tick all the boxes in terms of
taste, texture and sustainable
production?

10. Create an Open Innovation culture &
entrepreneurial thinking
Collaboration
• How are companies working with start-ups to
respond to new trends and leverage talent
and technologies to unlock growth?
• What models have proven successful?
• What are the main obstacles that big brands
and start-ups encounter when working with
each other? How can we overcome these?
• What does the science tell us and how far
have we come in monetizing innovation and
disruption in the personalized nutrition
space?
FoodTech entrepreneurs
• What areas of the market are
ripe for new thinking and
innovation? Where should the
next generation of foodtech
entrepreneurs be focusing their
efforts?
• What innovative models are
emerging into invest in start-ups?
Which models have shown
particular success?
• How have R&D approaches
evolved over the years to meet
the growing demand for
nutritious, affordable and
convenient foods?

11. What kind of “solutions provider” do
we want to be?
Taste
• Flavour
• Process & technology
• In-process flavor
generation
Functionality
• Heat treatment
• Particle size
• Synergies dairy / gums
• Data analytics to
accelerate innovation
• Bioprocessing &
biotechnology
(fermentation,
enzymatic hydrolysis)
• Extrusion / HPP
• By-products processing
Nutrition
• Inherent/intrinsic
• Fortification
• Personalised / stratified
nutrition.
• Contaminants
• Anti-nutritional factors
• Health benefit platforms
• Formulation / Projections / MB
calculations
• Bioavailability / Bioaccessibility
• “Activated” ingredients
• Identify, extract, isolate, purify
bioactive compounds (sterols,
phytonutrients, anti-oxidants,
adaptogens)

12. Food for thoughts: creation, penetration,
deployment
B2B Customers
• E-commerce
• Food service
• Categories: functional
beverages, petfood, bakery,
clean-meat,mylk,
cosmetics, nutraceuticals,
meat/cheese analogues,
plant strengtheners
B2C Customers
• Segment: vegan,
vegetarian,
flexitarian/reducetarian,
sustainability, animal
welfare
• RTU
• RTD
• Powder blends
• Intrinsic/fortified nutrition
• Consumption occasion

13. Q&A session
• Internal support available: regulatory, market research,
customer/consumer insights, R&D?
• Budget for the category? Internal/external resources?
• Collaboration across different
businesses/functions/teams? Cross-functional & multi-
disciplinary projects?
• Health benefit platforms: heart health, FODMAP,
intolerances/allergies, gut health / digestive wellness,
reduce inflammation, sustained energy (GI).
• Thoughts and strategy on sustainability
• Strategic collaborations: start-ups

14. Next Steps: reinvent tradition
• Characterisation SKU’s: USP’s, structure/function
relationship
• Establish competitive landscape
• Strategic collaborations and partnerships: start-ups?
CMO’s? CRO’s?
• Establish volumes, margins, growth rate, market shares,
competitors, size of the pie.
• Establish route to market and product to market
• Align on strategy to avoid cannibalization
• Strategyzer business model
• Conferences, workshops, webinar, white papers / blogs /
posts

15. -Agility: Streamline your R&D team and resources.
-Collaboration: Connect with wide network of experienced professionals in the
industry.
-Cost savings and flexibility: Pay based on consumption and focus only on what
resources and services you need.
-Available remotely and on-site: Connect to the services you need anytime and
anywhere and experience a boost in productivity.
Benefits of the Innovation as a Service (IaaS) model include:

16. #plant-based-foods
Look back to move ahead!
Raphaëlle O’Connor
+353876765112
info@inewtrition.com
https://www.inewtrition.com

17. Back-up Slides

18. Technical profile
Interaction
w/ other
nutrients
Product
Stability
Scalability
Process-
ability
Raw
Material
Availability
Protein
solubility
OTHER PROPERTIES:
• Physico-chemical structure
• Viscosity
• Hygroscopicity
• Heat / Shear Stability

19. Nutritional profile
Protein
Nutritional
Value
Contaminants
Allergens
Protein
Digestibility
AA
Bioavailability
Anti-Nutritional
Factors
Micronutrients

20. Sensory Challenges
Flavour / Aroma
Profiles (e.g.
unbalanced)
Colour
(e.g. browning)
Appearance
(e.g. gloss)
Taste
(e.g.bitterness,
beany)
Texture /
Mouthfeel (e.g.
astringency)

21. Commercialisation Challenges
Cost
Intellectual
Property
Regulations
Consumer
Acceptance
Brands
Labelling
Ethics /
Sustainability /
Environmental

22. Functionality Model systems
Aeration /
Foaming
Gelling
Viscosity
Stabilisation
Water
Binding
Solubility
Emulsification
OTHER PROPERTIES:
• CRYSTALLISATION
• BINDING
• THICKENING
• ANTIMICROBIAL
• COAGULATION
• HUMECTANT

23. Clean food science & technology:
sophisticated solution for simplified products
• Lower viscosity of plant-based ingredients
• Use Maillard Reactions to your advantage: precursor of flavours
• Consumer preferences - Global and local Sensory Mapping
• Food Model Systems and its benefits
• Scientific proof for efficiency and health claims / benefits (gut health and digestive wellness through fibers)
• Natural preservatives, antimicrobials and antioxidants, natural sweeteners, natural flavourings
• Clean label. Novel Ingredients. Nutraceuticals. Alternative protein sources. Create consumer-friendly ingredient
statements transparent & reassuring. Free-from, etc.
• New product attributes through advanced analytical techniques: flavour & texture
• Physical processing, extrusion, micro extrusion, PowerHeater, polymathic (pulses), protein texturization, proprietary
technologies (Textrudates®, Grill, AeroExpander™, AeroToast™ ), post-extrusion processing technologies (freeze/thaw,
storage, packaging)
• Enhance plant protein solubility and stability (Ionic strength, pH, Temperature, etc.)
• Fortification, Nutrition Profiling, Formula Fits & Mass Balance of (Cereal Grains + Vegetables + Nuts + Seeds + Insects
Proteins + Microalgal +Yeasts + Myconutrition + Plants) proteins
• Biotechnology: controlled enzymatic hydrolysis, seed germination & sprouting, fermentation
• Tailored profile - Flavour masking & flavour matrix interactions
• Encapsulation technologies
• Culinary arts
• Flexitarian / Reducetarian => blend of animal and non-animal proteins. Potential synergies
• Digital in Manufacturing - Co-packing / Co-manufacturing
TASTE & PLEASURE!

24. Challenges
• IP / Patent (Giuseppe / Blackbird) vs. Open Innovation
• Compliance by Design - Screening and structuring of the data captured
• Call for Action: get suppliers on board to share data using standardised methods
• Lab / Pilot Plant available at GFI or collaboration universities / industrial partners?
• Reducetarian / Flexitarian
• Premiumisation - Other trends associated w/ plant-based proteins: fermentation/probiotics,
anti O2, gluten-free, lactose-free, fibre, FODMAP, digestive wellness
• Structure / function relationships of existing ingredients database. Basic ML-based
algorithm Systems vs. skilfully applied old fashioned human intelligence (data analysis &
modelling). Linear Discriminant Analysis
• Synergistic interaction with dairy proteins (casein micelles) for encapsulation
• New product categories and eating occasions w/ plant proteins
• New customer segments: fighting sarcopenia and dysphagia with seniors
• Food scientist support for clean meat (clean-label hydrocolloids)
• Micronutrients fortification for plant-based diets (Vit B12, Vit. D, iron, zinc, calcium,
polyunsat fatty acids EPA/DHA)