Page 18 - Food&Drink Magazine May-June 2020

ORGANICS & NATURALS
Harvesting value from
the rise of plant-based diets
As plant-based diets gain popularity and consumers explore non-animal sources of protein, Cargill’s Texturising Solutions experts are working with manufacturers from concept to solution to capitalise on this fast-growing market. Kim Berry spoke to its Australia & New Zealand national sales manager Brian Pert.
THE consumer shift to a more plant-based diet is marching ever forward, with more and more plant-based products coming onto the market to meet new levels of demand.
Research released by Roy Morgan in April 2019 found just over 12 per cent of the population (2.5 million) follow a plant-based diet, up 14.2 per cent from 2014.
Cargill Texturising Solutions Australia & New Zealand national sales manager Brian Pert told Food & Drink Business that Cargill’s recently launched pea protein Radipure was developed in response to this growing consumer demand for plant-based proteins.
Pert says consumer interest spans beverages and food. Soy
drinks have been around for a
long time but research by Euromonitor
International showed its 2014-19 compound annual growth rate was down to minus one per cent. Meanwhile, growth in other plant protein beverages was 11 per cent.
“Plant based beverages often suffer from a poor taste profile, texture, flavour and sedimentation compared to dairy beverages, but Radipure is a highly soluble and clean- tasting protein,” Pert says.
Cargill also has a wide range of specialty ingredients and texturising solutions to help manufacturers ‘bridge that last mile’ in terms of mouthfeel, specifically simulating the creaminess and fullness of
dairy beverages.
Pert says its C*PolarTex range
of highly stable texturising hydroxypropylated starches delivers excellent viscosity and
mouthfeel. “It means we can help manufacturers
bridge the sensory gap
between plant-based beverages and dairy.” Technical director
for Cargill’s Food Ingredients and Bio-Industrial business in Asia Gaetan Heynderickx told Food & Drink Business about the challenges manufacturers face in terms of texture, taste and solubility when working with plant-based ingredients.
2.5m
OR 12 PER CENT OF AUSTRALIANS FOLLOW A PLANT-BASED DIET.
“With the breadth of our offerings for plant-based food and drinks we are in a strong position to deliver a complete solution to our customers.
“We have thirteen innovation centres and applications labs globally, with five in Asia Pacific, so we are well equipped to partner with customers from concept to solution.”
STARCHES FOR STABILITY
Pert says plant-based meat products can also suffer from textural challenges. He says Cargill’s C*CreamAx range of modified tapioca starches can play a critical role in achieving the desired springiness as well as stability in plant-based meat.
Cargill also has a wide range of other starches in
its arsenal. Botanicals such as corn, waxy corn, tapioca and potato come from its 12
modified starch manufacturing plants around the world. Its plantsinIndonesia,Thailand
and China provide shorter lead times and competitive pricing for Australian customers.
It also has hydrocolloids, stabiliser systems, and other texturising ingredients.
Packaging trends also need to be taken into account. Pert says: “Not just from a food safety standpoint but aesthetically, water needs to be held inside the product for an increased amount of time and appearance has to be bright and pleasing. It’s another reason modified starches play an important role in this burgeoning category is they denote food safety as well as providing the desirable texture and appearance.”
For Pert, Cargill has double- barrelled expertise to work with manufacturers in or wanting to enter the plant-based food and beverage market.
“For plant protein beverages we can provide our highly versatile Radipure pea protein and work closely with customers to optimise their recipes using our wide array of texturisers such as modified starches and stabiliser systems.
“When working with plant-based meat products, our extensive range of modified, clean label and native starches, together with our hydrocolloids knowledge, means we can help our customers develop a complete textural solution to optimise the texture and improve the eating experience of their product,” he says.
As the popularity of plant- based diets continues to grow, Pert says Cargill is determined to be the go-to partner for companies keen to take a bite of themarket. ✷
18 | Food&Drink business | May/June 2020 | www.foodanddrinkbusiness.com.au