Beneo demonstrates the power of plant-based functional ingredients

Beneo used the Hospitality Suite in Paris to present an opportunity to ‘Find Tomorrow’s Solutions Today’ – from textured wheat protein to clean and green texturising solutions.

According to Olivier Chevalier, business development manager of meat applications Beneo’s textured wheat protein, BeneoPro W-Tex, is a new variant of plant-based protein, which helps food manufacturers meet demand for meat alternatives.

It is high in protein, has a neutral taste, fast hydration and stable texture. In combination with its fibrous, meat-like texture and juicy mouthfeel after hydration, it can challenge animal-based proteins, both in terms of taste and texture. In addition, it can be used in clean-label recipes as additional hydrocolloids are not needed.

To mask the undesirable off-taste in soy protein, one of the main alternatives to animal-based protein, Beneo is offering a natural, slow-release carbohydrate, Palatinose (isomaltulose), with its sugar-like taste and mild sweetness.

To bring clean and green texturising solutions to the market, Beneo is focusing R&D efforts on its organic and clean label rice starches portfolio, with some new solutions already in the pipeline.

With rice being such an accepted and recognisable kitchen cupboard ingredient, Beneo has already worked with manufacturers on a wide range of recipe concepts. These include everything from cream cheese, bakery creams, ice creams and tomato based sauces, through to spoonable dressings and ketchups.

Food and Beverage Trends – the next 10 years

As part of the presentation, David Jago, director of innovation and insight at Mintel, discussed Mintel’s food and drink trend predictions.

Taking a new approach to forecasting its trends, Mintel will be looking forward to 2030 through the lens of seven key factors expected to drive consumer spending decisions.

Right at the top of the list is well-being.

Well-being is no longer about simply wanting to look after oneself in broad terms, nor is it about the extremes of a total lifestyle change or commitment to an intense regime. Instead, a holistic, longer-term approach is becoming a key motivator of consumer behaviour, underpinned by convenience, transparency and value.

Concern for our environment will also grow and successful companies will be those that improve the health of the planet and its population. Science and technology will be vital and valid assets, but diets will change: red meat consumption will move from mainstream to luxury to taboo, and plant-based will be the new normal.

Overall, consumers are increasingly developing their own ideas of what constitutes good or bad nutrition for themselves. Although the mass-market and one-size-fits-all approach will still have value, we will see the emergence of bespoke solutions that aim to fit the many disparate needs of consumers.

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