Moving Protein Panels:

Which Way Forward

Sean WestcottNestlé Research and Development

12th Protein Summit

Saskatoon, CA, 30th May, 2019

Plant Based Foods and Plant Proteins areimportant for the future of food

% of Consumers trying to eat Less Meat

DRIVERS FOR FLEXITARIANS

Variety Health & Wellbeing Animal Ethics Sustainability

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Plant Based Foods and Plant Proteins areimportant to Nestlé

Trends that will shape the future of Plant BasedFoods … and the science of Food

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Lille, Sean Westcott

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What can we learn from Culinary?It´s about what we put into the food

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Tall trees catch more wind: we must choosecarefully to be transparent and earn trust

Water, vegetable proteins 14% (soy,

wheat gluten), egg white*, starch

(potato, wheat, corn), palm fat, flavouring

(egg), milk protein (lactose), sunflower

oil, herbs and spices, dextrose, salt, acid

(citric acid), mineral (ferrous fumarate),

vitamin B12.

25.10.2018 11th Protein Summit, Lille, Sean Westcott

Ingredients: water, soy protein concentrate*, expeller

pressed canola oil*, vital wheat protein*, soy protein

isolate*, enriched wheat flour* (wheat flour, niacin,

ferrous sulfate, thiamine mononitrate, riboflavin, folic

acid), methylcellulose, spices, yeast extract, onion

powder, sea salt, organic cane sugar, malted barley

extract, dehydrated onion, dehydrated garlic, natural

flavors (from plant sources), garlic powder, white

distilled vinegar, pea protein, carrot fiber, beetroot

fiber, molasses, paprika and turmeric extracts, annatto

extract. *Non genetically engineered soybeans, wheat

and canola.

Ingredients: Rehydrated Textured Soya Protein (64%),

Soya Protein Concentrate, Palm Oil, Seasoning

(Sulphites) (Dextrose, Salt, Flavourings, Onion

Powder, Yeast Extract, Colour: Red Iron Oxide),

Rapeseed Oil, Rusk (Fortified Wheat Flour (Wheat

Flour), Calcium Carbonate, Iron, Niacin, Thiamin),

Salt, Raising Agent: Ammonium Hydrogen

Carbonate), Stabiliser: Methyl Cellulose; Tomato

Puree, Salt.

IngredientsMycoprotein (93%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Barley Malt Extract.

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Nestlé is innovating in a Simply Good way, to build trust and transparency

Roadmap for Plant Proteins in Nestlé

Nestlé aims to broaden the portfolio of solutions based on protein sources to meet the challenges of growing population’s nutritional need with reduced environmental impact, good sensorial properties

and at commercially viable costs.

Optimize nutrition and

functionality of newly available

solutions

Accelerate usage of available

protein ingredients

Alternative protein sources and

novel technologies

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Opportunities to enable innovation in Plant Proteins and Plant based foods: Taste and Texture

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• Wide taste gap between plant based and meat and dairy

• Off-flavors from plant proteins making masking challenging: inherent volatiles & non-

volatiles (eg. bitter glycoalkaloids) and enzymatically generated off flavoring from lipase

activity of plant protein fractions specific for triglycerides from short chain fatty acids of less

than C10:0

• Protein – Flavour interactions: with aldehydes, ketones, sulfur and pyrazines aromatic

compounds important for meaty and cheese flavor giving unbalanced flavor and significantly

higher cost in use

• Vegan Cheese - while we know how to control cheese melting, the mechanisms of

protein/fat/calcium interactions and destabilization with temperature are not defined. Solutions

for melting and stretching attributes with only Clean Label ingredients needed

• Egg replacement – Methylcellulose commonly used for binding at cold temperature and for

firm thermos-reversible gel on cooking. Clean Label solutions that substitute for

Methylcellulose and meet the demands of storage, distribution and performance are needed

• Muscle and connective tissue replacement: wet extruded or firm dry-extruded plant protein

isolates and concentrates commonly used to create texture from firm, individual particles that

break apart upon chewing to create a crumb

Opportunities to enable innovation in Plant Proteins and Plant based foods: Naturality and Appearance

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• Simpler, fewer processing steps that release nutrients

• Strategies for formulation are to create the right blend of isolates, concentrate and flours for

texture, with manageable taste, and decreased water usage

• Flours and Concentrates from dry processing are more sustainable than Isolates which are

preferred for less off flavours, ability to be texturized and increased protein digestibility and

less anti nutritional factors.

• GMO will the benefits of taste and nutrition from novel food ingredients overcome the well

documented concerns on broader concerns genetic modification and associated farming

practices (eg. glyphosate residues) or will consumers demand more natural products

delivering similar quality ?

• Biotransformation from fermentation and enzymes to improve taste and eliminate anti-

nutritional factors

• Allergens: with increased exposure to certain ingredients, allergy occurrence can increase.

Algae is currently not listed as an allergen on the WHO/IUIS Allergen Nomenclature Sub-

Committee website (http://www.allergen.org) but could as usage increases

• Colour: from dark (grey, green, brown) to light (beige) as the degree of processing and

protein content increases from removing darker parts (eg. hulls) and concentrating and

isolating proteins to reduce dark color and give a more versatile, neutral colour

Opportunities to enable innovation in Plant Proteins and Plant based foods: Nutrition and Affordability

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• Plant protein sources differ from animal sources in terms of digestibility, amino acid

composition and the presence of anti-nutritional factors. After cell wall constituents are

removed, the inherent digestibility of plant proteins may be indistinguishable from that of animal

proteins.

• Lower digestibility attributed to anti-nutritional factors in plants (beans) and high heat

processing conditions (breakfast cereals)

• Micronutrients will need to be considered in plant based diets, as dietary modelling has

identified risks of deficiencies in vitamins B12 and D and the minerals Iron, Zinc and Calcium

and essential fatty acids Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA)

• Affordability requires meeting amino acid and micronutrient needs, with balanced low-cost

grain, cereal, and legume based staple diets for developing communities equal to the higher cost

carefully selected mixed diets consumed by affluent vegetarians

• Lysine, Methionine and Cysteine are the main difference between the amino acid

compositions of plant and animal protein. A lack of dietary data for amino acid intake limits

assessment of adequacy. For primarily grain and cereal-based diets, we can extrapolate that

lysine is most likely to be limiting. While for legume-based diets, methionine and cysteine are

most likelý to be limiting.

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Opportunities to enable innovation in Plant Proteins and Plant based foods: Sustainability

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Diverse range of plant protein sources that respects biodiversity and improves

sustainability in agriculture

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how wemake impact

where wemake impact

Enhancing quality of life and contributing to a healthier futureour purpose

Values rooted in respect

• Offering tastier and healthier choices

• Inspiring people to lead healthier lives

• Building, sharing and applying

nutrition knowledge

Enabling healthier and

happier lives

FOR INDIVIDUALS

& FAMILIES

• Enhancing rural livelihoods

• Respecting & promoting human rights

• Promoting decent employment

and diversity

Helping develop thriving,

resilient communities

FOR OUR COMMUNITIES

• Caring for water

• Acting on climate change

• Safeguarding the environment

Stewarding resources

for future generations

FOR THE PLANET

our values

Thank you … and questions

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EssentialAmino Acid

Egg, Whole, raw

Soy,

Full fat flourPalm Weevils,

Full fat flourFAO 2013

for >3 years

(g) / 100 g protein

Trp 1.30 1.37 nd 0.66

Thr 4.32 4.11 4.54 2.5

Ile 5.22 4.59 4.81 3.1

Leu 8.44 7.70 7.64 6.1

Lys 7.09 6.29 6.09 4.8

Met+Cys 5.07 2.80 2.52 2.4

Phe+Tyr 9.17 8.51 9.15 4.1

Val 6.67 4.72 6.04 4

His 2.40 2.55 5.47 1.60

Amino Acid ScoreFAO 2013 for >3 years

1.38 1.18 1.05*

True protein digestibility value 97% 86%

PDCAAS 1 1

*Excluding Trp