The dairy alternatives market size is
expected to be $65 billion by 2030, according to Straits Research”
which is central to all our work: “Creating for happier, healthier lives with love for nature. Let’s imagine together.” We also believe in the power of positive
action, and a collaborative, multi-stakeholder approach to innovate and develop game- changing products and solutions to drive positive change. For example, we were engaged in developing the World Business Council for Sustainable Development’s ‘Vision 2050’ which sets out a vision for the food system. And we are proud to be a signatory to the Business Declaration for Food Systems Transformation, a public commitment to help lead the Food Systems Transformation by implementing actions in our company, value chain, and sector that contribute towards this transformation. We believe that plant-based protein is
a movement that is here to stay. Research highlights this, with 65% of Gen Z saying they want a more ‘plant-forward’ diet and 42% of consumers globally restricting animal-based products. We know that there is a need to diversify the protein sources we consume, and we contribute to this with our new technologies and groundbreaking solutions, helping to enable the consumer shift to a more mindful, planet-friendly diet.
Givaudan recently collaborated on the Dairy Alternative Futures report with Synthesis. What were the key findings of this report, and how do they inform Givaudan’s future initiatives? The dairy alternatives market size is expected to be $65 billion by 2030, according to Straits Research. Our report with Synthesis looks at how scenario planning can map the future road ahead and it unveils several key findings. We identified two uncertainties surrounding the future of dairy alternatives: Perception and Stability. For example, will dairy alternatives become mainstream and scale? Will trade and supply chains be stable? From these uncertainties, we found four
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scenarios for the future of dairy alternatives. Out of the four, we focused on Siloed Heroes – this is a scenario where high investment and consumer adoption mean a more developed dairy alternative industry with excellent nutrition, sensory, and taste experiences. In this scenario, there is also a shift to protein local sourcing and precision fermentation production, and inconsistent regulatory approaches across markets mean consumers from different regions have different dairy alternative offerings. In the Siloed Heroes world, we could see
four clear shifts in the industry from 2023 to 2030. These were in: the role of dairy alternatives (from dairy dominating to the dairy alternative movement), portfolio innovation (from ‘Big 5’ dominance to more diverse portfolios), business play (from a global focus to a more local focus), and marketing (from better than milk to better than the competitor). Givaudan is studying these potential scenarios and working on innovative technologies to help prepare for the future. While we can’t predict what will happen tomorrow, we can get one step ahead by being prepared, and this information gives our industry players a competitive advantage – we can be the pacesetter. Through our intensive research, we
know that today’s consumers want more mindful and planet-friendly options. We help food producers to develop the best, most relevant, solutions for the future. Our global innovation ecosystem is central to this. It helps us to spot and stay ahead of emerging trends and create local dairy alternatives. We work in collaboration with our experts and
customers, co-creating winning food and beverage experiences – shaping the bright future of dairy alternatives.
The Tropical Food Innovation Lab is an exciting venture involving Givaudan. Can you explain the goals and objectives of this initiative and how it is expected to shape the future of food? Givaudan, Bühler, Cargill, Ital, and The Foodtech Hub Latam jointly opened the Tropical Food Innovation Lab, an innovation ecosystem for the development of sustainable food and beverages focused on Brazilian biodiversity. Equipped with state-of-the-art infrastructure, the innovation centre is in a 1,300 square metre area within the Institute of Food Technology (Ital). This ecosystem will connect research institutes, universities, companies, investors, and startups providing them access to cutting-edge resources for rapid prototyping and direct connection to the global food and beverage science and technology world. The Tropical Food Innovation Lab is the latest addition to Givaudan’s global innovation network, which provides the specialised expertise, technology, and solutions to accelerate new product development and co-create exciting new food experiences with customers – including alternative protein products. Other facilities include the Protein Innovation Centre in Singapore, the Zurich Innovation Center in Switzerland, and the MISTA Centre in San Francisco.
Kennedy’s Confection December/January 2023/24 21
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