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PLANT-BASED PROTEINS WITH GREAT TASTE A GROWING MARKET +62% US$ 46.4 BILLION US$ 36.5 BILLION in 2018 CAGR between 2013-2017 of « plant-based » product claims1 in 2023 Plant protein market evolution worlwide2 A significantly increasing market3: +20% growth of +2% growth of VS all plant-based food in retail (in the USA) all food in retail (in the USA) CONSUMERS OPEN TO PLANT-BASED ALTERNATIVE PROTEINS Global consumption patterns are changing with this worldwide trend. A change especially true for younger generation & millennials. 49% all ages 38% ofconsumers of Americans aged 18-24 are trying to add more plant-based food into their diets4 4 WHY DO CONSUMERS TURN TO PLANT-BASED PROTEINS? Specific diets (vegetarian, flexitarian, vegan)5 70% of consumers state they are decreasing meat consumption in favor of plant-based meals6 “I am actively reducing my consumption of, or avoiding, red meat”7 47% 41% 39% 36% 34% Italy France Spain Germany Poland Money savers5 Wellness seekers5 Weight warriors5 Above all, the main criteria when buying plant-based alternatives is taste: 50% of American consumers eat plant-based products for the taste8 40% of Brazilian adults who have bought a meat substitute consider a meat-like taste to be an important purchase factor9 MANY SOURCES OF PLANT-BASED PROTEINS AVAILABLE... Algae 40-70% Soy 40% Lupin 40% Faba beans 29% Pea 25% Wheat 12-17% Protein content (% dry matter)10 …FOR A WIDE RANGE OF APPLICATIONS New products launches with plant-proteins (2018/2019)11 24% Processed fish, meat & egg products 22% Snacks 22% Bakery 17% Meals & meal centers 5% Sauces & seasonings 2% Breakfast cereals 2% Soup 2% Dairy 2% Dessert & ice cream 2% Side dishes PLANT-BASED PRODUCTS HAVE MULTIPLE BENEFITS… Variety of amino acids High in fiber Quality and essential fatty acids Complex carbohydrates with a low glycemic index Vitamins and minerals (e.g. nitrogen, magnesium, vitamin E…) …BUT CHALLENGE THE INDUSTRIAL SECTOR Consumers do not want to change their habits - As great tasting products as meat or dairy ones - Same type of food (steak, sausage, cheese, milk…) Plant proteins can bring off-notes like “cardboard”, beany or earthy Consumers want naturalness and simple formulations Create products with a nutritional balance Find balance between plant and animal proteins to provide all the essential amino acids OUR SOLUTION Biospringer contributes to innovation by helping food formulators to get rid of unwanted off-notes brought by plant proteins and to develop flavorful plant-based foods. Different approaches are proposed to make recipes healthier and cleaner with our ingredients from yeast fermentation: • Neutralize the beany or earthy off-notes in dairy alternatives without adding any taste • Bring umami, chicken, meaty or cheesy tastes in meat and cheese substitutes • Provide proteins Why choose our yeast-based ingredients ? Vegan and vegetarian Healthy Bringing taste naturally Minimally processed GMO free Clean label 1.Kerry, The State of the Global Plant-based Protein Market, 2019 / 2. Nutraceuticals world, 62% Increase in Plant-based Product Claims, Says Innova Market Insights, 2018 / 3.Plant Based Foods Association, U.S. Retail Sales Data for Plant-Based Foods, 2018 / 4.Mintel, Plant-based proteins US, 2019 / 5.GlobalData, CS1723CT, 2017 / 6.GlobalData, 2018 / 7.Mintel Consumer Data, 2016 / 8.Mintel, What consumers really think about meat alternatives, 2018 / 9.Mintel, Consumer Data, Q9-2019 / 10.Groupe d’Etude et de Promotion des Protéines Végétales, Les matières premières, 2015 / 11.Mintel, 2020 Plant-based proteins with great taste - Copyright © Biospringer - March 2020