DuPont Nutrition & Biosciences has developed a plant-based solutions portfolio to help food producers meet the growing demand for healthier, more sustainable foods and beverages that are meat and dairy-free. The collection – a launchpad for new product development – will be presented at Food Ingredients Europe (FiE) 2019, where a selection of plant-based concepts will give visitors a true taste of the portfolio’s potential.

Plant-based innovation in food and beverages continues to flourish due to consumer interest in health, sustainability and ethics. This ties into the broader consumer lifestyle trend towards cleaner living. As the use of the term “plant-based” moves more into the mainstream, the industry is taking up the challenge to deliver more clean label meat and dairy alternatives with improved nutritional profiles. Innova Market Insights has hailed “Plant-Based Revolution” as it’s number two trend for 2020. Data from the market researcher also highlights a 68 percent average annual growth in food and beverage launches with a “plant-based” claim (Global, CAGR 2014 to 2018).

Innovation beyond meat and dairy alternatives

Among Millennials, the desire for healthy and sustainable food solutions is moving the market beyond plant-based alternatives that mimic meat or dairy. The rise of fermented products is a prime example of that, notes DuPont. Through the fermentation of numerous vegetable bases, manufacturers can create new tastes and textures.

“Using our plant-based solutions, food manufacturers can redefine existing products or create entirely new categories that give consumers a wider range of choices. If the plant-based movement is to have a long-term impact on health and sustainability, we need to provide more options so consumers can quickly identify their personal preferences and speed up change in their purchasing habits,” says Sonia Huppert, Global Marketing Leader for Plant-Based Health at DuPont.

A comprehensive portfolio

DuPont’s plant-based solutions comprise a broad portfolio of plant proteins, cultures, probiotics, enzymes and stabilizing solutions that deliver all-round nutritional and functional benefits.

At FiE, DuPont visitors can be inspired by a range of plant-based samples developed by chefs: flammable tacos, “fish” soup, croque mon père, a vegetable protein on a mushroom landscape, iced caffe latte and a creamy dessert with granola.

The plant-based opportunities link with the DuPont platforms for digestive health and clean label solutions, which the company will also highlight.

Solving tomorrow’s challenges today

“We all talk about the need to secure the global food supply for the future. With our solutions, food companies can produce safe and tasty foods that are good for health and the planet. The focus is on making even better use of resources, improving access to nutrition and new consumer taste buds,” says Huppert, with reference to the DuPont “Invent a Better N:OW” campaign.