Even as customers’ demand for dairy-free products grows, sales of most plant-based products have sharply declined over the past year. One of the primary reasons consumers reject plant-based foods is that their taste is too different from what they’re used to.
Source: https://www.fmi.org
As a result, innovating in this space has become more like a need of the hour. Prominent names such as Nestle, Upfield, Danone, and Valio are actively innovating in the domain and patenting solutions to major challenges associated with plant-based products, poised to create a major impact in the industry.
And how did we reach these solutions? Well, the insights in this article are based on competitive intelligence conducted for one of our dairy clients. Using our in-house tool slate and manual analysis, we uncovered the latest innovations to address pressing problems in plant-based dairy.
Therefore, by the end of the article, you will have a clear idea of why a constant watch on your competitors is important and how it can shape your next innovation strategy.
Nestle’s WO2021260125A1 is key to increasing plant-based yogurt’s shelf life.
As more and more consumers follow alternative diets such as veganism, vegetarianism, flexitarianism, and dairy-free diets, food companies must meet this new demand with dairy-free products. One such product that has the potential to cater to a huge market is plant-based yogurt – but various problems hold it back.
A major part of the plant-based yogurts on the market contains thickening agents or soy-based ingredients. However, thickening agents and soy-based ingredients are rejected by consumers for health, nutritional, and sustainability reasons.
In addition, the present plant-based yogurt on the market shall be stored under chilled conditions, that is, at 1°C to 10°C.
However, such chilled plant-based yogurt may not be convenient for consumers because it has a limited shelf-life of only a few days and cannot be safely transported or stored on shelves without refrigeration.
What does Nestle’s tech aim to achieve?
Studying the technology showed that its commercialization can provide shelf-stable plant-based yogurts with a shelf-life of several months under ambient conditions (i.e., from 20°C to 35°C). Not only that, but the end product would have a better protein value than the present one.
To further enhance the benefits of this technology, the shelf-stable plant-based yogurt will have a smooth texture (i.e., no protein precipitation) and mimic the texture of dairy-based yogurts.
Upfield’s US20220408749A1 can help create plant-based fats/oils with a strong browning effect.
The market has a strong demand for vegan fat-containing products, such as butter/oil for frying, baking, broiling vegetables, and other non-animal-derived foods. However, using plant-based full-fat products also has several adverse effects.
One significant adverse effect is that the browning achieved with these plant-based products is not as strong as that of butter on foods prepared by frying, baking, or broiling. When food products contain vegetable-based fat but no animal-based fat, their browning and flavor development are reduced, making the food look less appealing and taste less appealing.
This is where Upfield’s patented technology enters to address this issue.
How does Upfield’s patent solution solve the major challenge of plant-based fats?
Upfield’s invention can yield edible plant-based oils and fats that promote effective browning and flavor development while maintaining dairy-free products’ beneficial health and environmental effects. Surprisingly, it was found that by adding small amounts of plant-based protein and sugar to a product containing plant-based oil or fat, the product browns food much more effectively than the oil or fat alone.
Apart from its innovative plant-based butter, the company is committed to using sustainable, ethically sourced ingredients and aims to reduce its carbon footprint by 30% by 2030. They have also partnered with various sustainability organizations to promote sustainable practices in the food industry.
Upfield, a global leader in natural, alternative, sustainable plant-based food, has partnered with Alternative Foods London Ltd (OGGS®), the UK’s largest vegan bakery brand and a leading producer of plant-based liquid egg alternatives. This collaboration marks Upfield’s investment in the egg alternative market, further strengthening its position in the industry.
In addition, Upfield has partnered with Starling, a satellite monitoring technology platform, to combat deforestation in its supply chain. Using high-resolution imagery and radar data to monitor land cover changes, Starling will help Upfield identify locations within its supply chain where deforestation occurs. This information will verify compliance and mitigate deforestation risks with suppliers.
Valio Ltd’s WO2022117917A1 to create highly acceptable plant-based products with a high protein value
Apart from taste and texture problems, plant-based products often lack the protein content of their dairy counterparts, making them less nutritious. Even if a plant-based protein can meet the nutritional requirements, the problem of poor solubility of plant proteins, off-flavors, and the tendency to precipitate in sour products have caused challenges to food manufacturers.
All the above problems form the crux of Valio Ltd’s innovative solutions, which is why it has made it to our article.
Why is Valio’s solution a breakthrough to the major challenges of plant-based products?
In various Valio solutions, such as those listed in WO2022117917A1, the protein concentrate is enzymatically modified in the presence of antioxidants, yielding a high-protein ingredient. Further, the taste and functional properties are also efficiently improved. Since the typical bitter or unpleasant taste of plant-based protein is eliminated, Valio’s high protein ingredient can be used in products such as vegan yogurt, cheese, or vegan drinks.
Notco’s US11404144B1 uses Artificial Intelligence to mimic the taste and texture of dairy products.
NotCo (a Chile-based startup) has developed a computer program (based on artificial intelligence) that analyzes the structure of animal-based food (milk) and then replicates this structure using plant-based ingredients. This algorithm program is known as GUISEPPE.
Firstly, this program starts generating a bunch of different recipes equivalent to dairy milk. Then it looks for matches in flavor, texture, and so on. Each recipe is given a score based on the difference between the target (milk) and the recipe the algorithm provides. Therefore, a lower score/delta has a similar taste & texture profile. The company has also filed multiple patents for this technology, including US11404144B1.
Why are Notco’s plant-based innovations a huge success?
The survey, led by NotCo’s R&D team, has revealed that consumer feedback on NotCo’s innovations is positive, to the extent that consumers said, “It does not have weird aftertastes and is thick like real milk.”
Conclusion
We studied plant-based innovations to address the pressing challenges of dairy-free products, keeping an eye on key players in the field. ‘But the plant-based domain is rapidly evolving, making it challenging to locate the right solutions curated to your needs.
And, what if we told you there is an easier way, and you don’t even have to take complete charge?
With our in-house tool (Slate) and patent intelligence, we can identify the right solutions for your domain, tailored to your needs. All this while keeping track of your competitors’ innovations so you stay ahead of the curve by identifying them early in the innovation cycle.
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