Protein Transition

In Food & Beverage and ngredients, health, taste, all-natural and convenience are key drivers in consumers’ food preferences and selection. Changing consumer demands and recent regulatory interventions have impacted the R&D landscape of this market sector significantly, and still do. For example, sugary products have become a hard sell. In the UK sugar taxes are being implemented and more countries are expected to follow. Consumer preference is shifting towards fermentation and craft foods. Dairy and meat alternatives, such as vegetarian burgers and non-dairy milks, are becoming mainstream. Diet awareness is leading to added functional ingredients in products (such as collagen, probiotics and extra proteins). And last, but not least, consumers have become more concerned about all-natural and transparency. ‘Clear’ instead of ‘clean’ labelling is increasingly in demand.

With our extensive expertise in improving flavour & texture, fermentation, protein technology, health benefit building and processing we can speed up recipe development, implement clean label processes and quantify the true consumer wanting of your product all at once.