Even though ADM isn’t the first company you think of when it comes to alternative proteins, its sheer size and long reach into every sector of the food and ag value chain mean it will inevitably have a hand in steering just how fast the future food industry can scale.
Because of this, we thought we’d sit down with the company’s president of global foods and ingredients, Leticia Gonçalves, to hear what’s on her mind when it comes to trends shaping alternative proteins over the next year. The timing is good because ADM has just released its 2022 alt protein outlook which highlighted five trends the company sees as having a big impact in 2022.
The trends from the report featured are:
- Introduction of novel protein sources, from cell-based to fungus and air
- Advent of fermentation-as-aservice (FaaS)
- Next generation, plant-based, whole-muscle solutions
- Innovation and transparency from seed-to-fork
- Price reduction of cultivated meat products
- The rise of kid-friendly product formats
I asked Gonçalves about each of these trends. Here are some highlights from our conversation:
On the introduction of novel protein sources, from cell-based to fungus and air
“All those technologies are in the development phase. It’s not just the cell-based and fungi and air protein, but plant based solutions beyond soy including pea protein, technologies like cheap chickpeas, sunflower, even pinto beans. We see those new companies with the next-generation technologies advancing very quickly into bringing new technologies to market.
We see the trend of not only of new food startup companies investing, but many companies, including large companies like ADM, investing in those technologies. This is to help solve not only the technical needs to make sure that those technologies are not just viable from a technology standpoint, but also in terms of scalability and cost to achieve market success.”
On fermentation-as-a-service
“We see tremendous growing interest in microbial fermentation, especially as a novel method for developing alternative protein products. We have been expanding our fermentation capabilities and innovating in terms of new ways to serve food, beverage, and health and wellness brands. They’re seeking support, especially with downstream processing, lab services, and also consulting among other components essential to the food-grade fermentation. So it’s not only the novel technology but is how we connect that with the downstream processing, the lab services. Even how those technologies can be applied into final applications and get to the consumer acceptance at the end.”
On next generation, plant-based, whole-muscle solutions
“There has been a lot of technology evolving in that space. There are companies that are investing in how we can reproduce the texture realization of animal-based whole muscle cuts, from T bone steaks to shellfish to chicken nuggets. There is a lot of advancement in not only combining plant based and cultivated meat, for example, but also other binders and other texturants that can really bring that texture of the whole muscle meat. Sometimes it’s not just one answer one technology, but it’s how you bring all those pieces together to give the desired texture.”
On innovation and transparency from seed-to-fork
“Consumers are getting even more acquainted after the pandemic with where their food comes from, how we can protect animal welfare, and how can we all contribute to better climate solutions. The critical part of seed to fork is there are things you can do in the seed that can really drive lower cost and a better profile into the finished product. Not only to drive the transparency but to drive better throughput, starting with a seed composition that has a higher protein content, a better taste profile, better color profile. All of that will contribute to a better finished product at the end of the value chain.”
On price reduction of cultivated meat products
“Scale and price are connected. In December, Future Meat, said they are now producing cultivated chicken breast for just $7.70 per pound, which is down from approximately $18 per pound six months prior. So that’s a tremendous progress in just six months. But its still on a small scale. And the critical point, and then it’s something ADM has been contributing to finding a solution, is how you can scale and continue driving their price down to make sure that we get closer to to the price point that consumers will be willing to pay. It’s still an evolution, and I think the progress has been substantial. But there’s more progress to be made to make this a viable commercial and scale scalable technology.”
On the rise of kid-friendly product formats
“There are a lot of chicken nuggets or meatballs that are plant-based today, but what’s beyond that? Let’s think about what we can vary based on life stages and ages of kids, which can go from yogurt, to pizza to mac and cheese. Including different forms of veg forward products where they can find vegetables in a different way with more veg forward concept into ready meals. So those are all things that we are looking, you know, to bring more kid friendly product formats into the future.”
You can listen to my full conversation with Gonçalves below or find it on Apple Podcasts, Spotify or wherever you get your podcasts.
