Plant-based alternatives for animal ingredients in confectionery products

Transcription

1 Plant-based alternatives for animal ingredients in confectionery products How the confectionery industry can benefit from the trend towards plant-based nutrition. Backgrounds, developments and plant-based alternatives. ProSweets Reformulation 30 January 2018

2 ProVeg PRO TASTE PRO HEALTH PRO JUSTICE PRO ANIMLAS PRO ENVIRONMENT Many of the world s most urgent problems share a common cause: our food choices. ProVeg is dedicated to raising awareness of how we can tackle these problems through diet. Our food choices can become a multiproblem solution.

3 Mission 40/50 ProVeg is an international food awareness organisation with the mission to reduce global consumption of animal products by 50% by 2040.

4 General market development

5 In Mio Turnover of vegetarian & vegan alternatives until 2017 Purchasers of vegan & vegetarian products 818,7 605, Omnivores Turnover Flexitarians Vegetarians/Vegans Top selling product groups: meat and dairy alternatives and the section breakfast with vegan spreads, muesli and cornflakes Source: IFH, Köln Lebensmittelzeitung, Source: IFH, Köln 2016

6 In Mio Turnover of vegan confectionary products & vegan ice cream until 2015 Purchasers of vegan confectionary & ice cream products 48 confectionary products ice cream Turnover

7 Rising expenses for vegan products 17% of all participants spend more than 100 per month on vegan products How much do you spend on average per month on vegan products? total vegans Up to 10 Up to 20 Up to 50 Up to 100 More than 100

8 Unused potential In these product categories, customers wish for a larger vegan range: bread and bakery products joghurt alternatives confectionary products (including ice cream) milk alternatives frozen vegetable products cheese alternatives salted snacks refrigerated convenience products frozen convenience products dressings and sauces meat alternatives ,1 74, ,9 64,8 62,4 60,4 60,1 59,

9 Plant-based alternatives

10 Plant-based alternatives: eggs Many semi-finished products are on the market for waffles, pancakes, cakes, cookies

11 Plant-based alternatives: milk products Creaminess & Taste - obtain creamieness by fats like cocoa butter (equivalents), plant oil, nut paste, Emulsifiying & foaming properties - use the foaming properties of citrus fiber, starches, plant-based thickener, especially designed foaming agents and emulsifiers Protein content - Higher the protein content with plant protein powders like rice, pea, soy

12 Plant-based alternatives: gelatin Gel formation and thickening can be obtain by different plant-based hydrocolloids Agar-Agar (red algae) Gel formation heatinduced, quick, strong gels, no additives needed, neutral taste Pektin (apple & cirtus pomace) Gel formation heat-induced with acid and/or sugar, high variety in strength & quick gel formation (Potato)starch Gel formation heat-induced, can be combined with pectin, low price

13 Plant-based alternatives: Gelatine Alginat (brown algae) Gel formation induced by ions, high in fiber Xanthan (microorganisms) + locust bean gum single ingredient as thickeners, synergistic effects, heat stable, neutral taste Carrageen (red algae) Gel formation induced by ions, high variety in gel characteristics,

14 Creative marketing - (also) a question of placement AND designation

15 ProVeg supports: Cooperate Outreach & Services

16 ProVeg Food Retail & Industry

17 The V-Label For consumers: Clarity trough labelling Security and Credibility Orientation and quick decison making For producers: High awareness and recognition value Gaining new target groups Transparency and clarity for your products Number of licensed products (DE) Number of partners (DE)

18 Questions?

19 Kontaktdaten Alexandra Kirsch ProVeg Deutschland Telefon: Genthiner Str Berlin