With the launch of a new brand designed for co-creation of plant-based beverages, dairy alternatives, meat, fish and seafood, DuPont looks to enable the transformation of global eating habits, taking innovation beyond with Danisco Planit.
Danisco Planit marks the latest evolution in DuPont’s plant-based ingredient portfolio, a comprehensive range of functional ingredients and application expertise for food and beverages made with a “plant forward”, sustainable approach. With the new Danisco Planit range, DuPont Nutrition & Biosciences offers food and beverage manufacturers the selection of ingredients for plant-based product development in the industry.
Birgitte Borch, vice-president of marketing, food and beverage, DuPont Nutrition & Biosciences, commented: “We offer a total ingredient solution with the ability to deliver taste, texture, nutrition and sustainability. And, we believe in co-creation and look forward to innovating new formats and categories with our customers to widen the food space and create great eating experiences for the growing group of global consumers that want to increase their plant-based consumption.”
The plant-based space has been a race to get on the shelves for both foodservice and retailers. DuPont claimed that now is about staying there and growing further by offering a greater variety of categories.
“The market innovation for products that allow consumers to eat a burger without eating meat, drink a milkshake without drinking milk, have been impressive,” Borch said. “For the mass market consumer however, we want to do more. Mainstream consumers are not only looking to avoid meat or dairy, they are looking for great eating experience. In order to take plant-based mainstream, we need to expand innovation beyond limitation. We want to support the shift to a more plant-based diet by creating multiple options, thereby enabling nutritious, plant-based food and beverages in every meal, every day.”
Borch labelled plant-based as an opportunity for the industry to meet consumers’ changing eating habits, and continued: “We believe co-creation is the route to shape the market and capture fast-evolving consumer needs for every eating occasion. We want to create sustainable consumer loyalty, ensuring that plant-based products are loved and tasty enough to become a regular part of consumers’ diets, not just a ‘try it once’.”
In plant-based products, as in all food categories, taste and texture are imperative. However, in plant-based there are a variety of protein sources, and when combined with consumer requirements for health and nutrition, designing and formulating new formats that are top-performing in all sensory dimensions is a challenge. A great tasting product goes beyond taste and comprises the interactivity among sight, smell, touch and sound. Sensory expertise is at the centre of new product development for plant-based food and beverages.
Sonia Huppert, global marketing lead for plant-based health, DuPont Nutrition & Biosciences, added: “We can turn our insights into business opportunities, and forge a new product development pipeline with formulation strategies that maximise consumer liking, and meet the requirements on nutrition and ingredient lists. We keep a constant focus on developing ingredient solutions for new products, and for plant-based food and beverages in particular, to offer the plant-based industry innovative solutions for plant-based yoghurt, ice cream, drink, and meat alternatives, including full meal solutions.”