Join us at Course Europe to hear more from Iannis Samakidis and gold partner, Novozymes!

Novozymes has been operating since 2000. How does plant-based fit in?

At Novozymes when we think about food and beverages, we really focus on the quality and sustainability needed to meet the demands of a hungry world. Our innovations help our customers differentiate their products and also to grow in a more sustainable way. More and more, consumers are interested in plant-based foods and beverages, and the space is growing year after year, presenting a big opportunity for food producers, and a big bonus for the planet, too.

What are the main challenges that the plant-based industry currently faces and how could those be tackled with Novozymes’ help?

Consumers want plant-based foods, but they’re not willing to compromise on the eating or drinking experience. This is a crucial factor, seen again and again in consumer studies: they need to like your plant-based foods at first encounter. We help producers create plant-based foods that are so attractive that consumers buy them and come back for more.

How does Novozymes’ product design aspect best benefit customers?

Our enzymatic ‘Oat Toolbox’ gives our customers the ability to dial in desired sensory properties, process optimisations, and nutritional profiles for their oat beverages. It gives a lot of flexibility to meet specific needs, to keep up with consumer trends and bring new product innovations to the grocery aisles.

How do you see the future of the plant-based food & beverage space?

Consumers globally are embracing plant-based food, and the numbers confirm it. Bloomberg projects that the plant-based market could exceed $162 billion in the next ten years. The growth is driven by concerns for the environment and health, and by increasing numbers of vegans, vegetarians, and flexitarians. There is and will continue to be pressure on producers to provide plant-based foods and drinks that are healthier, tastier, and better for the planet. Biological solutions such as enzymes are a great fit to support these initiatives.

What can you tell us about your presentation coming up at Course Europe?

My presentation addresses how enzymes can help adjust the sweetness of oat drinks, as well as ways to increase their protein content, enzymatically. There will also be a sneak peek on barista oat drinks.

Buy your ticket for Course Europe, 22-23 March, in Wageningen, Netherlands!