FoodTech Summit & Expo 2019Aida Cedano, LATAM Business Development Manager Meat

Detlef Rupprecht, Global Business Development Manager Meat02 October 2019

RISE OF THE VEGAN3

TOPICS

1. Market insights for Vegan meat replacements Consumer trends Plant-based alternative to meat Meat alternatives impact

2. Characteristics and functionality of meat alternative ingredients Components of an attractive meat alternative Alternative protein based components Binders & Other ingredients

3. Applying meat alternative ingredients in meat-like products Technology meat alternatives

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Market insights

for Vegan meat

replacements

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1.1 . WHO IS INTERESTED IN VEGAN ?

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1.2 . GLOBAL FLEXITARIAN EFFECT

Have you increased your consumption of meat substitutes/meat alternatives? Response: Yes in %

U.S.

41.1%

MEX62.5%

U.K.53.6%

Germany53.6%

China

73.5%

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1.3 . MEAT ALTERNATIVES KEY-DRIVERS

% CAGR of food & beverage launches by selected platforms of innovation (Global 2013-2017)

“I feel good about what I eat” and “what I eat is good for me” are driving plant-based innovation, amid other key drivers. For example, when assessing the CAGR there was a 17% rise in vegan/ vegetarian claims on products marketed under this banner (Global, 2013-2017).

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1.4 . MEAT SUBSTITUTES LAUNCHES

“High demand for plant based diets owing to boom in veganism, flexitarianism and concerns over environmental damage cause by the meat industry, investments in production of meat alternatives from key players and new technology (lab grow meat), private labellaunches, gourmet options, populanty of experimental foods among millennials and innovative flavor inclusion and textures are powering grow.”

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1.4 .1 . MEAT SUBSTITUTES LAUNCHES

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1.4 .2 . MEAT SUBSTITUTES LAUNCHES

Adoption of veganism and vegetarianism,

ethical and sustainability concerns

and demand for high nutrition foods are

driving both innovation and value growth in

Europe and Latin America

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1.5 . VEGAN CONSUMER TRENDS MEXICO

20% of Mexicans can be identified now as Flexitarians

According to an article by excelsior.com,

20% of Mexican consumers have “reduced

or completely eliminated the consumption

of meat or foods derived from animals as

part of the new vegetarian or vegan trends”.

This data shows that in the country, meat

consumption alternatives is growing at an

accelerated rate, especially among the

youngest population.

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1.6 . CONSUMER ALTERNATIVES FOR MEAT

What do consumers consider as protein alternatives?

Would you consider the

specified foods and ingredients

as alternatives for meat?

Response: Yes

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1.7 . PLANT BASED PRODUCTS IN THE MARKET

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1.8 . MEAT ALTERNATIVES IMPACT

Fuente: WRI by David Welch. “The science behind plant based proteins”. The Good Food Institute conference. June 2019.

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Characteristics and

funcionality

of meat alternative

ingredients

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2.1 . OBJECTIVES- VEGAN PRODUCTS

Characteristics

Identical appearance to a meat product

Meaty texture, fiber and bite

Meaty taste, no off taste

High nutritional value

Sustainable

Allergen free option

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2.2 . ATTRACTIVE MEAT ALTERNATIVE

Normally, meat alternatives should get a combination of ingredients to mimic the whole meat-sensory experience:

Grinded meat-like meat (Burger, Nuggets,

Meatballs): Alternative proteins, hydrocolloids for

binding, color and flavors

Shreedded meat-like (Tuna flakes, Tacos,

Kebabs): Alternative proteins, color and flavors

Only cultured meat seems to not need additional

ingredients

Colors & flavors

Hydrocolloids

Protein alternative

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2.3 . PROTEIN BASED COMPONENTS

Plant protein based Insect protein based

Mycoproteins based Cultured meat

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2.3 .1 . PROTEIN BASED COMPONENTS

Types of plant-based proteins Characteristics Products in the market

Legumes

Lentils

Peas

Chickpeas

Soybean

Fava beans

Peanuts

High amount of protein content

Widely available in different forms and textures to use

Types of plant-based proteins Characteristics Products in the market

Grains

Rice

Corn

Wheat

Quinoa

oats

High amount of protein content in wheat

Wheat is available in diferente textures to use and cheap

Quinoa, oats and corn have very few protein contentRISE OF THE VEGAN20

2.3 .2 . PROTEIN BASED COMPONENTS

Types of plant-based proteins Characteristics Products in the market

Nuts & Seeds

Almonds

sunflower seeds

chia seeds

Procesabilityis difficult

Expensive

Nuts are used to give “meatiness” flavor to meat products

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2.3 .3 . PROTEIN BASED COMPONENTS

Types of plant-based proteins Characteristics Products in the market

Roots & Tubers

Potatoes

Artichokes

Beet

Fruits

Jackfruit

Mostly used as comple-ments to bean or wheat proteins

Also used as binders or colors, and not as main component in a meat alternative

Not available in texturates

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2.3 .4 . PROTEIN BASED COMPONENTS

Types of plant-based proteins Characteristics Products in the market

Cultured meat

Lab meat

Nutritional content same like meat

Lot of R&D is necessary to improve the product

JUST is the company who is working in launching the first products: 65-70$/kg

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2.4 . CULTURED MEAT

Types of meat alternative Characteristics Products in the market

Insect based

Mealworm

Buffalo worm

High scientific interest and high in protein

rapidly rene-wable raw material

Only in powder form

Only for nutrition

Insects are heated, dried, and milled

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2.5 . INSECT BASED PROTEINS

Types of meat alternative Characteristics Products in the market

Fungi meat

Mycoprotein

Quorn

Quorn made of myco-protein

High in fibreand low in saturated fat

Using age-old fermentationwith fungus “Fusariumvenenatum”,the Myco-protein is created.

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2.6 . MYCOPROTEINS

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2.7 . HYDROCOLLOIDS AS BINDERS

Ingredients / gelling agents

Methylcellulose

Fibers

Carrageen

Locus bean gum

Konjac

Xanthan gum

Guar

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2.8 . OTHER INGREDIENTS

Colors / Anthocyanins

Beetenroot

Paprika extracts

Lycopene

Sweet potato concentrate

Barley malt extract

Caramel powder

Iron oxide

Red in thesupermarket

Brownish after frying

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Applying meat alternative

ingredients in

meat-like products

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3.1 . VEGAN MEAT-LIKE PRODUCTS

Our ingredients make the difference:

Come and taste the future…

On our booth; no. 416