There has been a shift from heart health to gut health among consumers. Moreover, due to COVID-19, consumers are increasingly focusing on improving their health and wellness. Also, consumers are focusing on digestion and health of the microbiome and are choosing foods that help them to absorb nutrients easily. Consumers are focusing on immune-boosting foods and have become more aware of their personal nutrition needs and food options.
As per WHO, around two billion people are micronutrient deficient. To counter this deficiency, people are choosing food with essential micronutrients such as vitamins A and D, iodine, iron, and zinc. This is presenting food companies opportunities to provide such products that can meet their nutritional needs.
Unilever and Kellogg’s are calling on start-ups to Future Food-tech Summit to introduce the Innovation Challenge during March 2021 to discuss critical issues faced by food industry and look for plant based ideas to support digestive wellness.
Kellogg’s is focusing on promoting plant based fiber to improve gut health as consumers look for health and wellness and nutritious products. The company is looking to innovate in new plant fibers, valorized fibers from waste streams, prebiotics, postbiotics, fermented ingredients and non-spore food stable probiotic. Plant fibers are a major source of energy for gut health and are important for nourishing gut. To meet the needs of customers, the company is focusing on beginning an innovation challenge to build on plant based food products high in fiber.
Of Kellogg’s whole food portfolio, 86% of it is plant-based including snacks, cereals, and meat alternatives brands. Kellogg’s to invest US$43 million to extend a manufacturing plant in Zanesville, Ohio, for its plant-based Morningstar Farms range, August 2020. Of the total investment, the company plans to spend $18 million to extend its facility’s footprint by 40,000 sq ft to 50,000 sq ft and the remaining $25 million on equipment. This move will help the company cater to the growing need for plant based products. Also, Kellogg’s in partnership with Dunkin launched plant based Southwest Veggie Power Breakfast Sandwich in January 2021.
On the other hand, Unilever is seeking ingredients and processing technologies that can improve taste, texture, affordability and sustainability of plant based dairy alternatives and meat, February 2021. This is in line with company’s aim to record EUR1 billion in annual sales from plant based meat and dairy alternatives in the coming five to seven years. The growth is likely to be driven by unveiling of The Vegetarian Butcher and increasing vegan alternatives under Hellmann’s, Magnum and Wall’s brands.
Unilever is focusing on alternative proteins such as oat protein, lentil, faba beans, chick peas, potato, for their functional properties. These ingredients help in binding, juiciness and bite.
Unilever is focusing on building on its forte in plant based food market. The company has implemented plant protein structuring capability in its main brands such as Hellman’s and in meat alternative products to offer vegetarian and vegan products with better taste and texture. This innovation has enabled it to gain competitive advantage with around two thirds of products in three-year product evaluation program are meeting the benchmarks set.
The company plans to ramp up its R&D investments over the next three years. As part of its ‘Future Foods’ ambition, the company intends to support consumers shift to healthier diets and lessen the environmental impact of the global food chain. To this end, the company aims to double the products that offer positive nutrition by 2025.
Over the years, the company has been expanding its plant-based meat and dairy alternatives portfolio. The company is using a two pronged approach to improve consumption of plant based products. Firstly, through its acquisition of Vegetarian Butcher in 2018, it has already extended its plant-based meat brand into 30+ countries and further plans to boost its portfolio with plant based nuggets.
Secondly, it intends to offer dairy and egg alternatives. It already offers Vegan Ben & Jerry’s, Vegan Magnum, Vegan Cornetto, and Hellmann’s Vegan which have been successful which is evident as its vegan Magnum, Hellmann’s Vegan Mayo and Ben & Jerry’s Coconutterly Caramel’d Dairy-free have been awarded for innovation. The company plans to continue investing in vegan versions of its ice creams.
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