PRODUCT FORMULATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Homing in on Vegetable Proteins Throughout the world, it is generally accepted that a more plant-based diet is better for both people and planet. The Netherlands is one of the countries that has strongly invested in this area. For that reason, foreign partners are showing increasing interest in working with the Netherlands when it comes to plant-based ingredients for a growing number of consumers seeking a more plant-based diet.
functional plant-based proteins. “Companies are looking for proteins with technical functionality, such as binding properties, but they are also looking for functionality such as flavor enhancement or salt reduction. A clean label declaring only plantbased ingredients has added value for industry and consumer,” says Willemsen. There are several suppliers of these func-
The figures are well known. With the
products and finished products within the
tional plant-based proteins in the Nether-
world’s population set to hit 9 billion by
spheres of government, science and indus-
lands.
2050, there is a risk of a global protein
try in the Netherlands. This is paying off
shortage. This necessitates better usage of
now,” argues Jeroen Willemsen, director of consultancy firm Food for Impact and
Alternatives to Meat
founder of ‘Het Planeet’, the trade associa-
Apart from functional plant-based proteins
tion for producers of sustainable protein
as an ingredient, various Dutch companies
products. Willemsen notes that it is particu-
are also producing textured meat substi-
larly countries from Northern and Western
tutes, such as:
Europe that are looking for sustainable
∙ Bobeldijk Food Group makes products
alternatives to animal proteins. “Companies are looking for ingredients that have already outgrown the status of being innovative.
based on soy and wheat gluten under the brand name Vegafit. ∙ Enkco Foodgroup supplies a variety of
Suppliers in the Netherlands are capable of
vegetarian products made from lupin
providing the right volumes, quality and
under the brand name Vivera.
reliability.”
∙ FrieslandCampina produces Valess, a vegetarian product based on dairy.
Clean Label
010
∙ Ojah, which produces Plenti from ex-
The lupin protein provides flavor and texture and the same
Demand for plant-based proteins is two-
truded soybean meal, which is solid and
stability as milk protein.
fold. On the one hand it is about textured
sold in the form of slices, chunks or strips,
plant-based protein as an alternative to
with or without added flavor. ∙ Schouten Europe supplies vegetarian
global protein stocks. Throughout the
meat (see box). “Companies such as Enkco
world, organizations are taking initiatives to
Foodgroup (Vivera), Schouten Europe
tap into these stocks. The Netherlands is no
(Goodbite) and Ojah (Plenti) supply more
exception. “In recent years, there has been a
and more of these alternatives to foreign
For more companies and their activities,
considerable level of investment in develop-
parties,” says Willemsen. Secondly, there is
please see www.hetplaneet.nl.
ing plant-based ingredients, semi-finished
marked growth in terms of demand for
10-12_HFI04ART06_Vegetable_Proteins.indd 10
products made of soy and wheat gluten under the brand name Goodbite.
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