DuPont launches Danisco Planit to meet consumers’ changing eating habits
DuPont has decades of experience in the plant-based sector, providing support from conceptualization to commercialization of innovative recipes that are ready to take to market.
Taste, texture
“Danisco Planit is a significant launch for us,” said Birgitte Borch, VP, marketing, Food & Beverage, DuPont Nutrition & Biosciences.
“We offer a total ingredient solution with the ability to deliver taste, texture, nutrition and sustainability. And, we believe in co-creation and look forward to innovating new formats and categories with our customers to widen the food space and create great eating experiences for the growing group of global consumers that want to increase their plant-based consumption.
“For the past couple of years, the plant-based space has been a race to get on the shelves for both foodservice and retailers. Now it’s about staying there and growing further by offering a greater variety of categories.”
Borche added, the market innovation for products that allow consumers to eat a burger without eating meat, drink a milkshake without drinking milk, are impressive, but it wants to do more for the mass market consumer.
She said mainstream consumers are not only looking to avoid meat or dairy, they are looking for a great eating experience and to take plant-based mainstream, it needs to expand beyond imitation.
Every day meals
With this in mind, DuPont plans to support the shift to a more plant-based diet by creating multiple options, enabling nutritious, plant-based food and beverages in every meal, every day from breakfast to the midnight snack.
“We believe co-creation is the route to shape the market and capture fast-evolving consumer needs for every eating occasion,” said Borch.
“We want to create sustainable consumer loyalty, ensuring plant-based products are loved and tasty enough to become a regular part of consumers’ diets, not just a ‘try it once’.
In plant-based products, as in all food categories, taste and texture are imperative.
“However, in plant-based there are a variety of protein sources, and when combined with consumer requirements for health and nutrition, designing and formulating new formats that are top-performing in all sensory dimensions is a challenge," said Borch.
“A great tasting product isn’t just about flavor, but the interactivity among sight, smell, touch and sound. Sensory expertise is at the center of new product development for plant-based food and beverages.”
Sonia Huppert, global marketing lead for Plant-based Health, DuPont, said it is constantly developing ingredients for plant-based food and beverages including plant-based yogurt, ice cream, drink, and meat alternatives.
Danisco Planit has been launched globally and covers services, expertise, and an ingredient portfolio for plant-based food and beverages: plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
