Join us at Course Europe 2023 to hear more from Roland Snel and gold partner, ADM!

ADM has been operating since 1902. How has the company adapted itself to a changing market, particularly in alternative proteins?

For over 75 years, ADM has been at the forefront of plant-protein innovation. The original textured vegetable protein or TVP®, which we helped formulate and is a trademark of ADM, was invented by William T. Atkinson in the 1960s. With this discovery, Atkinson developed a method to “texturize” soy flour into a meat-like substance. Fibrous and spongy, the original TVP® was used not only as a plant-based meat alternative product, but also as a nutritional extender in meat and poultry applications to reduce costs and to increase protein content. We have continued to innovate and expand since then, developing protein solutions that deliver highly sought-after added protein content and ingredient diversity. With an extensive library of protein systems and more than 30 distinct plant-based sources — including soy, pea and wheat proteins, as well as beans and pulses, ancient grains, nuts and seeds — we are addressing evolving formulation needs and consumer demands. Our strategic investments are also helping to drive this space forward. A few recent examples include: We just announced our joint venture with Marel to build a state-of-the-art taste and texture innovation center within the grounds of the Wageningen Campus. In late 2022, we opened a new protein development lab in the Netherlands, which is providing significant technical support for research and development of new protein sources in the region. In the U.S., we announced an investment to expand our alternative protein production capacity and capabilities, and support the opening of a new, state-of-the-art Protein Innovation Center in Decatur, IL.

What are the main challenges that the plant-based industry currently faces and how could those be tackled with ADM’s help (e.g. European soy)?

Taste, texture, and nutrition remain the main hurdles for the alternative protein arena. In fact, many consumers agree that taste and nutrition are equally important in plant-based products (1). With our quality, neutral colour and clean-tasting plant proteins, as well as our technical expertise, including in extrusion, we are helping meet these demands. Locality and provenance are also important for consumers, especially as they become more conscientious of how their food and beverage purchases may impact the planet. Interestingly, 75 per cent of global consumers and 69 per cent of European consumers say they are willing to pay extra for food and drink products with a shortened supply chain (2). Shortened supply chains are more likely to be associated by consumers with locality, and may also be interpreted as more trustworthy, better quality and supporting reduction of carbon footprint levels. The acquisition of SojaProtein and our newly opened extrusion facility in Serbia are excellent examples of how ADM is working to solve sensory and nutrition aspects, as well as providing transparency and locality. By bringing more quality, locally sourced and non-GMO soy to Europe and globally, we’re expanding the possibilities of consumer-preferred alternative protein offerings. Plus, unique to the European region, we now offer both origination and extrusion capabilities at our new facility, extending our high-quality, non-GMO solutions. With these enhanced capabilities, we provide our customers with sustainable certification options from the International Sustainability and Carbon Certification (ISCC) and Europe Soya. Moreover, soy remains crucial for its functionality and versatility, and for delivering added protein content and nutrition to alternative products as it’s one of the few non-animal proteins that is a “complete protein” with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1. We leverage our soy products, including our European-sourced soy, in our innovative protein systems and in combination with our other quality protein solutions to help brands bring delicious and nutritious products to market that consumers can feel good about purchasing.

How do you see the future of the alternative protein space?

Population growth opens a door to diversify ingredients to produce new and alternative sources of protein. The United Nations has even projected that the global population will reach 9.7 billion by 2050. This shows a crucial need for products that support a more resilient food system. On top of that, 52% of global consumers consider themselves flexitarians, incorporating both animal-based and plant-based or other alternative proteins into their diet (1). This indicates clear opportunities for the diversification of diets with both animal-based and alternative proteins. Advancements in technology are helping the alternative protein sector move forward, such as precision fermentation, cultured meat and niche sources like insects. Our partnerships and investments are also helping make space for what’s next: Our joint venture with Temasek’s Asia Sustainable Foods Platform, ScaleUp Bio, provides contract development and manufacturing services for precision fermentation. Our partnership with New Culture is supporting the use of precision fermentation to make an animal-free casein for dairy-free product developments like mozzarella alternatives. We’re collaborating with GOOD Meat to support the development of pioneering cultivated meat products. We also have a strategic, ongoing relationship with Innovafeed, which is a leader in producing premium insect ingredients for animal feed and is at the forefront of low-carbon innovation.

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

Our presentation for the upcoming Bridge2Food Plant-Based Foods and Proteins Course details the importance of soy and soybeans. Soy is one of the most sourced plant proteins, globally (1). Plus, soy is highly functional, high in protein content, highly accessible and the majority of consumers are familiar with it, making soy an ideal plant protein for supporting nutrition and sensory targets for the alternative products of today and tomorrow. We’ll discuss how our acquisition of SojaProtein, and the new extrusion facility, is enabling more opportunity with European-sourced, non-GMO soy for the region. We’ll also walk through the steps for processing soybeans, showcasing our approach to developing exceptional plant-protein products, as well as the functional differences between various soy protein solutions. Our long legacy in plant protein solution development provides an unparalleled foundation for our capabilities and expertise today. We look forward to sharing our knowledge and offerings, spotlighting how we unlock the power of nature to build a more secure food system for future generations.

Join Snel at Course Europe March 22-23 in Wageningen, Netherlands. Buy your ticket!

(1) ADM Outside Voice℠

(2) FMCG Gurus, Route to Sustainability Report, 2022

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