DuPont Nutrition & Biosciences eyes opportunities for plant-based and probiotics in Latin America

27 Sep 2019 --- DuPont Nutrition & Biosciences is tapping into plant-based and probiotic ingredient solutions for Mexico and Latin America. These trends are expected to carry on growing as consumers continue to reduce their consumption of animal-derived products, while awareness of the microbiota reaches new heights. Other key themes highlighted by the company include snacking, authenticity and provenance. 

“The food and beverage industry has other trends that are specific to a category or product type. However, plant-based and probiotics  are major umbrella trends that are impacting more than one industry or category. DuPont is applying all its science and knowledge to generate ‘food for thought,’” Hilda Paredes, Marketing Manager, DuPont Nutrition & Biosciences, tells FoodIngredientsFirst.

Such trends are more active in Mexico, according to Paredes. DuPont Nutrition & Biosciences recently showcased its concepts that provide solutions to food and beverage manufacturers related to successfully playing into the demand for plant-based and probiotic foods, while ensuring products are “healthy, nutritious and sustainable.” 

“These trends are in a growing cycle and we expect to see more of them in 2020,” she stresses. “Particularly here in Mexico, there is still lots of room and opportunity to launch more food or beverages that follow these themes.”

New research from Innova Market Insights revealed that within the US, 10 percent of consumers claim they always buy meat alternatives, while a further 36 percent claim to do so often or sometimes. Meanwhile, there has been a 17 percent average annual growth in dairy-free products (Global, CAGR 2013-2017), which includes drinks and spoonable non-dairy yogurt. 

“The plant-based dairy alternatives and meat alternatives categories have some products in the market. However, there’s still room to inject the market with more tasty and healthy alternatives to fulfill consumer needs,” Paredes notes.

In the nutrition space, there are also significant opportunities, according to Parades. “Mexico is one of the top countries with obesity in children, and malnutrition in different segments, so there is an opportunity to develop food and beverages that address those main health concerns.” Food and beverage manufacturers can use DuPont ingredients, like vegetable proteins and probiotics, as key ingredients to address those needs, she says. 

During the FoodTech Summit & Expo, held in Mexico City earlier this week, attendees were able to sample a variety of concepts that showcased DuPont Danisco ingredients. They illustrated some of the industry’s biggest eating trends, including plant-based protein, snacking, digestive wellness, authenticity and provenance. 

Over the two days, DuPont Nutrition & Biosciences shared its knowledge and expertise with attendees at the FoodTech Summit & Expo which drew more than 15,000 industry professionals from the region. 

Additionally, DuPont Nutrition Scientist Mark Cope, delivered a FoodTech Talk during the expo that explored the link between food and the human microbiota. The session covered an overview of the microbiota, as well as science-backed nutrients that offer opportunities to be integrated into food and beverages. Attendees were able to build a more strategic vision on the topic of the microbiota and its impact on integral health. They also identified opportunities for food and beverage development within this context, according to DuPont.

By Elizabeth Green 

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