Full ingredient solutions for the meat-free movement and sugar-reduction requests
09 Oct 2019 | ADM Wild
ADM Wild’s heaving booth was exhibiting solutions for a range of market categories, ranging from the meat-free trend to sugar-reduction in beverages. Speaking to FoodIngredientsFirst, Jochen Heininger spotlighted the growth of the plant-based market, and how customer requests in this domain have seen double-digit growth. Although the meat alternatives market only accounts for two 2 percent of the total meat market, it is showing huge growth rates of 15 percent per year, says Heininger.
This is Lakshmi Hager in Nga 2019 in Cologne, Germany.
I'm here with Joche of ADM Wild.
A clear theme at the show is the rise of the meat-free movement.
ADM Wild is is presenting solutions in this space.
Joche, could you explain a bit more to me about what you're showing here?
Yeah, for sure.
So let's say the meat-free topic is one of the most hot topic in the, in the industry of, of, of, of today.
Many, many people trend, tend to, to reduce their meat consumption due to several reasons, talking about climate change, talking about animal welfare, and talking about a more healthy nutrition.
So the group of flexitarians is rising country by country tremendously over the last years and for sure the industry solutions for that.
We can help the industry with our broad knowledge in the area of, of protein-based solutions to come up with meat-free alternatives, especially in the, in the culinary space, but it's even more what we what we can offer to to the industry.
It's not only working with them on, let's say new kind of.
Meat-free products, we can offer the full solution.
So adding, for example, to a burger patty, some kind of vegetable sauce, or help to work on improving the bun by adding some veggie powders to make it more tasty or more unique.
So a lot where we can help with our encompassing portfolio to drive these trends across the industry.
Brilliant.
And then one aspect.
That often comes up when it comes to plant-based foods is that the plant protein can have an off flavor.
So how do you engage with making sure that taste is actually perfect?
We have flavor experience over over decades, especially in the area of natural flavors and to design flavor compositions which help to make these products tasty.
This is one of our key competences.
So a lot to offer again for the for the industry.
Interesting.
And which particular solutions do you have here with particular ingredients?
Yeah, today we are showcasing here at the at the Januga, we call it an ADM signature burger.
So it's really a soy-based burger patty with a great tasting veggie preparation as a as a sauce, as a as a top note and rounded off by.
A bun which has some, some fruit powders and veggie powders inside, give them a very unique taste profile and in sum this is a great.
Vegetable-based dish for the for the consumers.
Great.
It's clear you're really engaging with this trend.
How are your customers responding?
Are you seeing growth in this in the requests you're getting?
We see over the last years double digit growth in that in that space.
So at the moment it's this meat alternative market.
It's around 2% of the overall meat market, but with tremendous growth rates of around 15%.
Per year, so future will bring more and more new products to life, and we are, we are ready to help you.
Yeah, brilliant, really interesting.
Thank you.
I'd also like to ask about your other category, and that's beverages.
I know that you're highlighting some sugar reduction, aspects here.
Could you tell me some more about that?
Yes, we as, we as ADM are really able to deliver, the full portfolio of the different sweetening solutions according to what the consumers need.
And at the moment, many, many are asking for more healthy nutrition and also reducing some kind of sugars in the concept, and we are able to offer with our experiences in how to design recipes and combine different foods and flavors to cover this trend at the at the fair we have, for example, a concept which is called just 19.
It's a food-based beverage beverage with 30+ food content, which is very good rounded off by some new flavors and it's only about 19 calories.
So calorie reduction is definitely a consumer drive, but what else are you seeing in terms of what the consumers are demanding from companies such as yourselves?
Looking a little bit more on the alcoholic beverage spaces, for example, we see the tendency to reduce the alcohol content, so many, many breweries tend to add to their portfolio also some non-alcoholic varieties to their.
Wasting alcohol, beers, and beer mixed drinks, so the nil-nil, zero alcohol topic in that area is one of the key trends, especially coming up with some adult soft drinks, maybe hop-based and then fusioned with different other categories within the.
Beverage market, for example, fused them with a bitter beverages, beverage or a tonic beverage.
Yeah, really interesting.
It's very clear that ADMW is engaging with a lot of innovative solutions.
So in that sense, how much are you investing in your R&D capabilities?
We've got R&D centers across the globe which are really researching day by day on new solutions to provide the latest industry.
Or to cover the latest industry trends, and deliver on the latest ingredients on, on that.
So it's about, research on new proteins, for the flexicarian piece, but it's also about really researching on, on, on, on taste because taste is absolutely key and to get the consumer twice to a product you have to deliver on taste.
Thank you very much, Joche.
Thanks a lot.
