Workshop 7: Plant-based and alternative proteins, new ingredients: sources of innovation

On 20th April we carried out the seventh online thematic workshop of Global Foodture: “Plant-based and alternative proteins, new ingredients: sources of innovation” with almost 400 registered participants from 30 different countries.

Alternative proteins represent not only an ideal answer to main global food challenges such as nutrition, health, climate change, biodiversity, sustainability, and food security but also offer a huge potential for development. During the workshop, firstly, we learned about consumer behaviour towards plant-based products and alternative proteins. Secondly, European and Asian SMEs showcased innovative solutions applied to the food industry from valorisation of algae and legumes to the potential of flaxseed and mushrooms. They showed how new ingredients are sources of innovation giving the consumers a new take on meat, seafood, egg, and dairy products.

Thank you Marija Banovic (Aarhus University), Yongmin Lee (Devotionfoods), Charles FOUQUET & Amélie catelot (Onami Foods), Hyunseok Hans An (WEMEET), Paul Cornillon (PlanetDiary), Anne Vincent (YUMGO), Wakana Nitta (TEN-TWO), Iryna Gavrylova (Sprout Dynamics) for your inputs on plant-based and new ingredients.

The workshop was moderated by Susanne Baden Jørgensen (Food & Bio Cluster Denmark)

The opening was provided by Marja Banovic, Associate Professor at MAPP Center who introduced the perspectives con consumer demands and future directions of the plant-based products.  

The first block of presentations was about “Innovative finished products giving the consumers a new take on meat, seafood and diary products”.

The first presentation was held by Mr. Yongmin Lee, COO of the South Korean company Devotionfoods. Devotionfoods moves towards carbon neutrality and creates sustainable value in the food industry by sharing a variety of plant-based gourmet experiences. While working as a chef at a Michelin restaurant in Chicago, the speaker has acknowledged the connection between environmental pollution and carnivorous diet by observing the amount of meat consumed in the industry.

Devotionfoods has found a solution of this matter in the alternative protein industry. Consumption of plant-based meat is known to reduce up to 20 times carbon emission compared with consuming actual meat. Devotionfood’s main inventions are ‘Devotion meat’ and ‘Veggiespot’ which is Korea’s first marbling added plant-based meat product. The umami flavor with low sodium and calories provides a healthy, delicious vegan experience.

Then, Charles Fouquet, CEO and Amélie Catelot, R&D Director of the French company Onami Foods presented Onami and its purpose to revolutionize how we consume ocean products while continuing to enjoy delicious, environmentally friendly foods.

Next, Hyunseok Hans An, CEO of the South Korean company WeMeet introduced their solution made from mushrooms. Wemeet’s main ingredients are mushrooms, which provide meat-like texture to their product. Wemeet has launched their first product, plant-based chicken, “Wemeet Fried”. With its high protein, dietary fiber content, zero cholesterol, and low fat, Wemeet Fried is becoming a great alternative for chicken meat.

Finally, Paul Cornillon of the Danish company PlanetDairy ApS introduced their mission to make dairy products that consumers love with less use of land, less water use, and less CO2. They use modern science to create better dairy without compromise – they promise mouth-watering taste and wholesome nutrition. First, they started with cheese, and they make cheeses by mixing dairy and plant-based ingredients, so that it tastes good with less impact on the environment. They also make sure that it is priced fairly, so that consumers can afford it.

The second block of presentations was about “Innovative ingredients and solutions applied to the food industry from alternative to egg to the potential of flaxseed and soy”.

This block started with y Anne Vincent, CEO, of the French company Yumgo. Yumgo is a French company that offers plant-based alternatives to eggs for professionals to replace whole eggs, egg whites and egg yolk in sweet and savory recipes. In powder and liquid format, Yumgo Whole, Yumgo Yolk and Yumgo White are used like eggs and reproduce its functions for gourmet, sustainable and respectful recipes. Yumgo products have been developed in collaboration with professional chefs (pastry, bakery, cooking). First range of professional egg alternative, with a clean and allergen free composition, Yumgo products have been recognized by multiple innovation awards and are used by international chefs in more than 10 countries.

Next, Wakana Nitta, Manager of the Overseas Sales Department presented TEN-TWO Co., Ltd., a company that started rooting in a tofu maker, which has been in business for 100 years. The fifth-generation owner of the tofu maker completed many prototypes, paying particular attention to the amount of OKARA, soy pulp leftover Tofu, used for vegan cookies and biscotti. These sweets are made without animal-derived ingredients such as eggs, dairy, etc.

Finally, Iryna Gavrylova, Founder and CEO/Chief Innovations Officer of the Danish company Sprout Dynamics showcased their sprouted flaxseed as an ingredient and as a finished product. Sprouted flaxseed is an ingredient that needs no cooking. People eat very little flaxseed because they don’t know how. Flaxseed is a challenging seed, however, long-sprouted seeds together with its miraculous nutrition value make flaxseed a perfect ingredient for humans and animals. With new technology, Sprout Dynamics has made it safe and made it possible to mass produce.

The online workshop was finalised with a Q&A session guided by Susanne Baden (Food & Bio Cluster Denmark).

Are you interested in international innovation collaboration with Asian partners in the field of innovative ingredients for plant-based alternative proteins? Please visit the website for more information, and register for the online thematic workshops or online matchmaking.

Discover all the details in the full webinar below.

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