Alternative proteins What’s next? · 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

Alternative proteinsWhat’s next?

November 2019

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

Plant Proteins

But this is why we are here…

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

Givaudan’s prediction for plant based diet

4

Plant-based market size

The common nominator is “massive growth”

“Plant based could grab 140bn over the

next 10 years”

“120bn by 2025 for novel and

cultured meat”

“grow by more than 25% a year to

$85 billion 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.htmlhttps://www.atkearney.com/retail/article/?/a/how-will-cultured-meat-and-meat-alternatives-disrupt-the-agricultural-and-food-industry

A 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

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

Confidential and proprietary business information of Givaudan 7

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


• 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 (color, flavour, no GMO…)

• Feature wider health and wellness benefits (allergenicity,

intuitive benefits...)

How to answer this challenge?

Research methodology

Mung beans Garbanzo beans

Flax Sunflower seeds


The six most promising alternative proteins

Key proteins with high potential

Oats

Lentils

Example: Protein #03 Garbanzo beans

What is the “next new protein”?


• 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 chanamasala 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


Protein #03 Garbanzo beans

Key benefits: Health and wellness, Effectiveness, Sustainable sourcing

SupplyIts world proteinproduction is closeto 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 impactModerately average waterrequirement compared toother crops but not competitive with weeds

Functional propertiesGood water solubility as well as superior water and fat absorption and emulsifying potential, making them flexible and effective in applications.

Taste and colourStarchy, buttery texture and a mild bean flavor that is both sweet and nutty

Regulatory

Not GRAS or EFSA approved. However, they have beeneaten by humans for severalyears, so we predict gainingapproval will not be difficult.

PDCAAS:0.72Protein (g/100g):20.47

SummaryWhat’s next?



The six most promising alternative proteins

Profiling the leading contenders

Confidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of Givaudan

Thank you

ContactThomas UllramInnovation Director Savoury EAME

E-Mail: [email protected]


Taste and mouthfeel

– Maskers to reduce off-tastes, astringency and bitterness

– Mouthfeel solutions to modulate protein dryness and chalkiness

– Taste solutions for sweetness quality and challenges of high-intensity sweeteners

– Dairy-free flavours for plant protein drinks

Flavour

– Selection of flavours for enjoyment and inspiration

Consumer preferred concepts

– Concept development from shakes to hydration

– Blends of flavour, protein, and other ingredients to simplify product development

Our solutions

September 2019 18

A Sense of Tomorrow

Givaudan’s approach to sustainability

Sourcing for Shared Value

Our sustainable practices allow us to better meet our customers’ needs and ultimately transform a challenge into new possibilities.

Innovating Responsibly

– Flavour Division is at the forefront in creating the future of protein

– Givaudan Fragrance Division demonstrates diversity in responsible innovation

Acting for Our Environment Our People and Partners

GHG emissions scope 1 + 2 since 2015

Target: -30% by 2030 from 2015 baseline

Water use since 2009Target: -15% by 2020 from 2009 baseline

Renewable electricityTarget: 100% by 2025

- 13.9%

- 24.4%

69.4%

- 76.0%Lost time injury rate since 2009Target: -90% by 2020 from 2009 baseline

– 24 key raw material categories are now sourced in a responsible way

– 78% of our main direct suppliers achieved site audit compliance

Our 2019 assessment achieved a gold level rating of 72/100 and positions us in the top 1% of suppliers in the chemical industry who complete the EcoVadis assessment.

CDP A- leadership level for GHG emission reduction and water stewardship.Position on the CDP’s Supplier Engagement Leader Board

Confidential and proprietary business information of Givaudan

Example: Protein #02 Mung beans



• Mung Bean, also known as greengram, mash, and moong, is a plant species in the legume family.

• It is currently used as an ingredientin both savory and sweet dishesmainly in Asia. One can get them in whole form or split like a lentil, andthey are also the sprouts we see in sandwiches or on salads.

Protein #02 Mung beans

What is Mung bean?

Mung beans dahl Mung beans ice cream (China)



Key benefits: Health and wellness, Cost, Effectiveness, Sustainable sourcing

SupplyProvide very little waste, making them highly cost effective but world production is very low.

Nutritional valueNaturally rich in protein, folate, fibre, and antioxidants

Environmental impactRequires less water than other crops with its short growth duration

Functional propertiesWell-suited to beverage applications: high water solubility, water holding capacity and emulsification properties, making them effective in use.

Taste and colourMung beans take on theflavor of what you chooseto cook them with, whether sweet or savory.

Regulatory

Mung bean is generallyrecognized as safe (GRAS). EFSA approval is currently in progress, expected to bereceived within 1.5-2 years.


Supply focus

• In 2017, the world crop production was 2.5M tonnes. With a proteincontent of 23.86%, this equates to a 0.6M tonne protein production.

• While this volume is very low, increased demand can induce farmers toincrease acreage usage for mung beans, thus increasing productionvolume.

• Mung bean production is mainly situated in Asia with 90% accounted for. India is the largest producer with 60% of world production, but consumesalmost its entire production. Following behind is China which produceslarge amounts of mung beans, representing 19% of its legume production.



NB: Heat map and production share by region not available for mung beans.

Nutritional focus

• Praised by nutritionists and holistic health coaches for their health benefits.

• Mung Beans contain 24 g of proteinper 100 g of mung beans. PDCAAS value of mung bean is 0.55.

• Limited in sulfur-containing aminoacids - methionine and cysteine.

Factors that accelerate use

Health benefits are impressive: packed with potassium, magnesium, folate, fiber, healthy antioxidants and vitamin B6. High in protein and fiber, they also curb your appetite which helps reduceyour calorie intake.

Claimed to be an incredibly functionalprotein with cleaner flavor, greatersolubility in water and better odor.

Mung beans are healthy, delicious andversatile, and thus is one of theemerging proteins that is increasinglybeing used in beverages.



PDCASS and Protein Percent (g/100g)

Mung Bean Yellow Pea Soy

PDCAAS 0.55 0.82 1

Protein (g/100g) 23.86 24.44 36.49

Water RequirementLess water needed

Land RequirementSpecial attention

Agrochemical RequirementChoose the right soil

Mung beans are frequently grown under irrigation. Because of their short growth duration they need less water than many other crops.

Mungbean is fairly well adapted to sandy loam soils and dry conditions.

This could be a good crop for many areas of the world.

Mung beans do best on fertile sandy, loam soils with goodinternal drainage.

Mung bean has phosphorus, potassium, calcium, magnesium and sulfurrequirements similar to otherlegumes which must be metby fertilizer additions if thesoil is deficient in theseelements.



Environmental impact focus

Protein #01 Oats



• Oats, sometimes called commonoats, is a species of cereal grain.

• Oats are a whole grain that iscommonly eaten for breakfast asoatmeal (porridge). They are also widely used for other foodapplications.

• There also has been a rising interestin using oats in beverages.

Protein #01 Oats

What is oats?


Protein #01 Oats

Key benefits: Health and wellness, versatility, sustainable sourcing

SupplyProtein production exceeds that of pea. Robust crop widely cultivated

Nutritional valueExcellent source of vitamins, minerals, fibre, antioxidants, essential amino acids.Easy to digest.

Environmental impactRequires low agro-chemical & fertilizer inputExtraction process greedy in water and energy

Functional propertiesLow emulsifying activity and solubility (especially in neutral or slightly acidic pH).Beta-glucan can make thebeverage solution veryviscous.

Taste and colourFavorable aroma, taste and texture

RegulatoryGRAS and EFSA approved


Supply focus

• Oat is the seventh most abundant cereal produced in the world 1.

• In 2017, the world produced 25.95M tonnes of oats while using 10.19M hectares. Considering oat’s proteincontent of 16.9%, 4.38 M tonnes ofprotein from oats was producedwithin that year. As shown by theheat map of production, oats aregrown all over the world, indicatingits robustness and ability towithstand various climate conditions.

• The pie chart illustrates 63.4% ofproduction is accounted for byEurope.


Protein #01 Oats

Heat map of productionProduction quantities by country (average 1994-2017)

1.Faostat, 2014

Production share by regionaverage 1994-2017

Nutritional focus

• The nutrient composition of oats iswell-balanced. They also containmore protein and fat than mostgrains. PDCAAS is around 0.60.

• Oatmeals, very popular recipe madeusing oats, is known to digest quiteeasily. Oats contain soluble fibersthat help form stools.

• There is roughly 17 g of protein in 100g of oats. Oats are a rich sourceof plant-based protein, and there'sgrowing interest in using oats in beverages because of its healthbenefits.

• Oats contain the greatest amount ofessential amino acids, but areprimarily lacking in lysine.


• Studies show a variety of healthbenefits: naturally free of nuts and soyand are a great source of importantvitamins, minerals, fiber andantioxidants. Oats are high in thesoluble fiber called beta-glucan whichhelps reduce cholesterol.


Protein #01 Oats

Oats Yellow Pea Soy

PDCAAS 0.60 0.82 1

Protein (g/100g) 16.90 24.44 36.49


Water RequirementGreedy extraction process

Land RequirementSimilar to sunflower

Agrochemical RequirementLow usage

Unfortunately, oats require a lot of water and energy in the mixing and drying stepsof the protein extractionprocess. This is one of itsmajor drawbacks.

The yield per hectare is 35 tonnes under European conditions. With 12.15% protein in the whole oatgrain with hulls, thistranslates to a proteinyield of 40.75 t/ha (similarto rapeseed andsunflower)

Oats are more resistant toplant diseases than othercereals, and can outgrowmost weeds. Hence, oatrequires lower agro-chemicaland fertilizer inputs, lessening the need forherbicides. This results in lower production costs andenvironmental burden.


Protein #01 Oats


Protein #04 Lentils



• Lentil, botanically known as Lens culinaris, is a small annual legume ofthe pea family and its edible seed.

• Lentils are one of the most ancientof cultivated foods and were likelydomesticated in the Near East.

• There are hundreds of varieties oflentils, with as many as 50 or morecultivated for food.

Protein #04 Lentils

What is lentil?


Protein #04 Lentils

Key benefits: Health and wellness, Cost effective, Sustainable sourcing

SupplyRelatively low but growing production. Very robust crop to minimal rainfall and hot temperatures.

Nutritional valueProvide a fantastic and, importantly, economical source of essential amino acids, polyphenols, minerals and antioxidants.

Environmental impactManage water efficiently. Requires no nitrogenfertilizer.

Functional propertiesHigh solubility at low acidicand high alkaline pH conditions. Good emulsifying and foaming properties .

Taste and colourVariety of colors (red, brown, green). An earthy, nutty flavor.

RegulatoryGRAS approved. Due to itshistory of years of human consumption, we predict itwill not be difficult to gainEFSA approval.


Supply focus

• The world production of lentils in 2017 was 7.59M tonnes, using 6.58M hectaresof land. This equates to 1.87M tonnes ofprotein being produced by lentils which isrelatively low.

• However, its supply trend is on the riseand, with an increase in demand, thesupply of lentils has the potential to matchthat of pea within years.

• Based on the heat map of production, lentils can be grown all around the world, adding to its robustness.

• The pie chart shows that 54.4% of lentilproduction originates from Asia (India) while it is 37.4% for Americas (Canada).


Protein #04 Lentils


1.Faostat, 2014


Nutritional focus

• Lentils are the cheapest source ofprotein out there. PDCAAS of 0.71 isclose to that of pea.

• There is roughly 25 g of protein in 100g of lentils. This is roughly thesame amount of protein present in already commercialised pea which iswidely used in beverages.

• Need to sprout lentils to have the all amino acids.


• A great source of health-promotingpolyphenols, which have strong antioxidant and anti-inflammatoryproperties with potential cancer-cellinhibiting effects.

• Contains high amounts of iron, phosphorus, potassium, zinc, folate, and niacin. It is also a good source ofsoluble fiber that can help reduceblood cholesterol levels. In addition, lentil contains starch that has lowglycemic index (55 or less).

• Lentil can also be used in vegetariandiets due to their iron and proteinlevels.


Protein #04 Lentils


Lentils Yellow Pea Soy

PDCAAS 0.71 0.82 1

Protein (g/100g) 24.63 24.44 36.49

Water RequirementThrive in the warming earth

Land Requirement Agrochemical RequirementLow usage

Crop can tolerate extreme environmental conditionssuch as minimal rainfall andhot temperatures.

Lentil crop is mainly grown in semiarid regions of the world.

Plants are able to toleratefrosty conditions. In addition, they are able tothrive in a variety of soiltypes. In 2014, Canada and India produced roughly about 460,000 and 296,000 metric tons of lentil proteins, respectively.

Due to their ability to fix atmospheric nitrogen (thusrequiring no nitrogenfertilizer) into usable plant proteins, lentils (legumes) have always been criticalcomponents of the agro-ecosystems throughout theworld.


Protein #04 Lentils


Protein #05 Flax



• Flax seeds — also known as common flax or linseeds — are small oil seeds that originated in the Middle East thousands of years ago.

• Flaxseeds occur in two basicvarieties/colors: brown or yellow(golden linseeds).

• Flaxseed sprouts are edible and have a slightly spicy flavor profile. In northern India, flaxseed, is traditionally roasted, ground to a powder, and eaten with boiled rice, a little water, and a little salt.

Protein #05 Flax

What is flax?


Protein #05 Flax

Key benefits: Health and wellness, Versatility, Sustainable sourcing

SupplyLimited to certain regions, currently very low production but production is much more efficient than pea

Nutritional value“Superfood”, good source of omega-3 fats, with healthy heart benefits and are a good source of dietary fibre

Environmental impactRequires less watercompared to pea and not a large amount of nitrogenand phosphorus fertilizer

Functional propertiesPurity of the flaxseed proteinisolate (FPI) increases as thetemperature rise, within a temperature range of 25-50°C. Shows better emulsionactivity and emulsion stabilitythan soy protein

Taste and colourGolden flaxseeds tendto be smooth and nutty, brown have moreearthy undertones(nutty taste as well).

RegulatoryFlaxseed is not GRAS orEFSA approved yet.


Supply focus

• In 2017, the world production of flaxseedwas 780,554 tonnes, requiring usage of216,544 hectares. This equates to a worldprotein production of 140,500 tonnescoming from flaxseed which is consideredvery low compared to the 3.96M tonnes ofprotein generated from peas.

• As shown in the heat production map, flaxseed is mainly only produced in Europe and Asia. The supply trend is mostlyconstant, but slightly decreasing. However, increased demand canincentivize an increase in worldproduction.

• Currently, the major flaxseed producers in the world are France and China. As shownin the pie chart, Europe accounts for72.2% of flaxseed production.


Protein #05 Flax


1.Faostat, 2014


Nutritional focus

• Nowadays, emerging as a “superfood” as more scientificresearch points to their healthbenefits. PDCAAS of 0.60 is lower ascompared to that of pea and soy.

• There is 18 g of protein in 100g offlaxseeds.

• Amino acid profile comparable tothat of the already commercialisedsoybean source – lacking in lysine.


Linked to health benefits, such asimproved digestion and a reducedrisk of heart disease, type 2 diabetes, and cancer.

Loaded with a lot of essential nutrients and their health benefitsare primarily due to their high content of omega-3 fats, lignans andfiber.

Recent research studies have proventhat flaxseeds help high-bloodpressure patients lower the bloodpressure.


Protein #05 Flax


Flaxseed Yellow Pea Soy

PDCAAS 0.60 0.82 1

Protein (g/100g) 18.00 24.44 36.49

Water RequirementLower than pea

Land Requirement Agrochemical RequirementLow usage

Compared to pea, flaxseedrequires less water to grow.

Thrives in fertile, fine-textured soil with high water-holding capacity, such as alluvial and loam.

Does not require a large

amount of nitrogen and

phosphorus fertilizer


Protein #05 Flax


Protein #06 Sunflower seeds



• The sunflower seed is the fruit of the sunflower. There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seed.

• Sunflower seeds are more commonly eaten as a snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes. The seeds can also be spouted and eaten in salads.


What is sunflower seed?



Key benefits: Health and wellness, Cost, Versatility, Sustainable sourcing

SupplyWorld protein production that exceeds that of pea and ability to be grown all over the world.

Nutritional valueHealth benefits such as antioxidants and anti-inflammatory ingredients, a good source of minerals and essential amino acids

Environmental impactProduce no waste, as everycomponent of the crop can be utilized. Requires double the amount of waterthan pea, but ability to withstandshort severe soil water deficit.

Functional propertiesHigh phenolic compound content combats bone loss and muscle cramps, as well as controls sugar levels in the body.

Taste and colourCurrent inability toremove the unappetizinggreen color from theextracted protein

RegulatoryGRAS and EFSA approved


Supply focus

• The world production of sunflower seeds in 2017 totaled to 47.86M tonnes. With a protein content of 21%, this equates to 10.05M tonnes of protein production within a year. Competing against yellow pea, the standard plant protein used in beverages currently and whose world production is 16.2M tonnes and protein content of 24.44% which equates to 3.96M tonnes of protein production, sunflower seeds is a strong contender.

• It is produced all over the world. Sunflower crop is tolerant to low and high temperatures. It also has the potential to be relatively more drought-resistant compared to other crops.

• The pie chart shows that 60.7% of production is operated in Europe (Russia & Ukraine).





Nutritional focus

• PDCAAS is 0.6.This indicates that thequality of sunflower seeds based on amino acid requirements of humansand their ability to digest it is a littlelower in comparison to both yellowpea and soy.

• The protein content sunflower seed is21g per 100 g.

• Contains all the essential amino acidsbut is slightly limiting in lysine.


Contain antioxidants and anti-inflammatory agents, a significantportion of tryptophan to reduceanxiety and aid sleep. Well-known toreduce the risk of heart disease andhelp fight against cancer.

Incredibly rich sources of manyessential minerals: calcium, iron, manganese, zinc, magnesium, selenium, and copper.

Free from the most common foodallergies.




Sunflower

Seed

Yellow Pea Soy

PDCAAS 0.60 0.82 1

Protein (g/100g) 21.00 24.44 36.49

Water RequirementRequire double than pea

Land Requirement Agrochemical Requirement

Require a water depth of 600 - 1,000 mm. This is double the amount of water neededto grow peas.

Despite its high water use, the crop has an ability towithstand short periods ofsevere soil water deficit.

It is produced all over the world. Sunflower crop is tolerant to low and high temperatures.

Fertilizer is required.




Documents

Alternative proteins What’s next? · 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