2017 R&D Report: Protein Ingredients

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1 Global Food Forums 2017 R&D Report: Protein Ingredients Global Food Forums 2017 R&D Report: Protein Ingredients offers ingredient suppliers, product development firms and food companies in-depth strategic analysis and actionable data on R&D s formulation usage, key functional attributes, health trends and predictions of future growth on a wide range of protein ingredients. This 87-page report provides valuable insights into key protein formulation trends that will guide corporate strategy, R&D initiatives, product re-positioning, enhanced competitive intelligence and ultimately drive increased protein sales. As the organizers of the Protein Trends & Technologies Seminar, Global Food Forums is uniquely positioned to tap into the expertise of R&D decision-makers who are keenly involved in protein formulations. Conducted by NSM Research, Inc., the R&D Report provides insights on 14 protein categories 24 applications, most valued functional characteristics, consumer trends, and important supplier services. Which health trends will increase the most in importance? Which foods will be increasingly promoted for their protein content? What protein characteristics and functions are considered most important? How important will traceability, non-gmo, local sourcing, Paleo and other certifications be to business? How does R&D rank the value of various supplier services? What are R&D s leading reasons for blending multiple proteins in a consumer product? Survey Respondents: 200 Product Formulators from Four Industry Segments Source: Global Food Forums 2017 R&D Report: Protein Ingredients

2 % Respondents Deep Dive: Protein Types Insights on proteins such as whey, egg, pea and soy by application food scientists who primarily work with those proteins. For example, among formulators who primarily use whey proteins, Taste was ranked as the most important characteristic, while "Clean Label implications" and Consumer popularity the least important of the nine listed. Protein Types Predicted to Increase/Decrease in Use Source: Global Food Forums 2017 R&D Report: Protein Ingredients Deep Dive: Applications Survey results provide insights on R&D s current and future protein use, segmented by work area such as Beverages, Health bars, Sports Nutrition, Dairy, Confections and Grainbased Products. See Please reserve my digital copy of Global Food Forums 2017 R&D Report: Protein Ingredients at the special pre-publication price. Single subscriber license $1,800 Site license (unlimited users, same company) $3,500 Name: Company: Phone: Check enclosed Please invoice me Please charge my credit card Card number Expiration date Security code Name on card Signature Billing address associated with the credit card: Street: City: State: Country: Post Office Code: Please submit your 2017 R&D Report: Protein Ingredients reservation form to Peter@GlobalFoodForums.com or mail to: Global Food Forums, P.O. Box 1421, St. Charles, IL, or fax to Questions, contact Peter Havens at Global Food Forums Inc. In conjunction with the Protein Trends & Technologies Seminar

3 Demographic Data Applications on which Responding Formulators Worked: The survey lists 23 formulated consumer products and asked which best described their primary current work area. The purpose was to obtain information on the product/ application with which a respondent worked and was thus presumed to be most familiar with its protein ingredient requirements. The decision to use a Consolidated Work Area (CWA) to report survey results depended on the question. CWAs were not used in analyzing the results for some questions since individual Work Areas within the potential groups were too unrelated for the issue under consideration. In contrast, responses from several work areas were combined when it was believed respondents had common characteristics for the question under consideration. A list of CWAs are shown below. Additionally, for some analysis responses from formulators working with nutrition-oriented products were combined. Such products included the work areas of Meal replacements, Nutritional supplements, Infant formula, Health bars and Sports Nutrition products. Sample size is reported for each analysis in order to help convey the strength of the data. Consolidated Work Areas Number of respondents Individual Work Areas in Survey (Number of respondents) Beverages 38 Beverages - Liquid Dairy (12) Beverages - Powdered Form (11) Beverages - Liquid Non-Dairy (15) Grain-based products 34 Baked goods (23) Cereals (9) Pasta (2) Meat-based products 30 Prepared meals (17) Processed meats (10) Pet foods (3) Cheese & Yogurt 14 Cheese (8) Yogurt (6) Confectionary Products 11 Confectionary (11) Additional individual Work Areas 73 Soups and sauces (17) Dressings and dips (9) Meat analogs (1) Side dishes (6) Meal replacements (4) Nutritional supplements (6) Infant formula (4) Inner beauty (0) Health bars (10) Healthy salty snacks (7) Sport nutrition products (9) Respondents represented 125 companies. No firm was represented by more than three formulators with the exception of six multi-national consumer food companies. One multi-national was represented by 9 formulators, one by 8, two by 6 and two by 5 and 4 each. TOTAL COUNT 200 (Representing 125 companies)

4 Demographic Data Proteins Used by Responding Formulators: Survey respondents were asked what were the primary and secondary sources of protein that they used. The purpose was to link respondents knowledge of specific type of protein with what they were using in the formulation of products. A secondary purpose was to link desired benefits in a protein with respondents that were using specific types of protein. Table of Contents 3-8 Section 1: Introduction & Methodology 9-15 Introduction 10 Objectives 11 Methodology Industries in which respondents work 12 Methodology Respondents primary work areas (types of applications) 13 Methodology Primary and Secondary Protein Sources Used by Respondent Formulators Section 2: Executive Summary Section 3: Current Protein Use 19 Introduction 20 Primary and secondary protein types used (responses from all formulators ) 21 Protein types used by formulators working in the Beverages area 22

5 Section 3: Current Protein Use (continued) Protein types used by formulators working in the Grain-based Products area 23 Protein types used by formulators working in the Confectionery Products area 24 Protein types used by formulators working in the Health bars, Meal replacement, Sports nutrition and Nutritional supplement Products areas (responses from areas combined) 25 Protein types used by formulators working in the Health bars and Cereals areas 26 Primary reasons for blending proteins [in a formula] (responses from all 27 Primary reasons for blending proteins [in a formula] (responses from formulators working in the Health bars, Meal replacement, Sports nutrition and Nutritional supplement Products areas (areas combined)) Primary reasons for blending proteins [in a formula] (responses from formulators working in Health bars and Cereals (areas combined) Primary reasons for blending proteins [in a formula] (responses from formulators working in the Beverages area (separated by Liquid dairy vs. Powdered form vs. Liquid non-dairy) Primary reasons for blending proteins [in a product] (responses from formulators who use whey as their primary or secondary source of proteins) Primary reasons for blending proteins [in a product] (responses from formulators who use soy as their primary or secondary source of proteins Section 4: Protein Characteristics of Value Introduction 34 Methodology: Sum of Weighted Responses (SWR) 35 Most important Economic/Operational Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used) 36 Most important Consumer Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used) Most important Health-related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used) Most important Functional Related Protein Characteristics (Animal vs. Plant Proteins; Primary vs. Secondary Source of Protein Used)

6 Section 4: Protein Characteristics of Value (continued) Most important Protein Characteristics (responses from formulators using Whey proteins as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Soy protein concentrates & isolates as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Casein/ Caseinates as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Milk protein concentrate as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Pea proteins as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Egg proteins as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Wheat proteins as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Whole grains & seeds as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Pulse flours as their Primary or Secondary Protein Source) Most important Protein Characteristics (responses from formulators using Meat proteins as their Primary or Secondary Protein Source) Section 5: Future Protein Use Introduction 51 Predicted Increased, Decreased or No change in use of 29 protein types: top nine proteins with predicted increased use (responses from all Predicted Increased, Decreased or No change in use of 29 protein types: middle 10 proteins with predicted increased use (responses from all Predicted Increased, Decreased or No change in use of 29 protein types: bottom 10 proteins with predicted increased use (responses from all Predicted importance of Organic and of Non-GMO Certification (responses from all 55

7 Section 5: Future Protein Use (continued) Predicted importance of ingredients sourced from US/Canada and of Ingredient Traceability (responses from all Predicted importance of BST/Growth Hormones and of Antibiotics (responses from all Predicted importance of Paleo Certification (responses from all 58 Health trends likely to increase in importance in the next two years (responses from all Percent of formulators saying Moving to plant-based proteins increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas) Percent of formulators saying Weight management/control increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas) Percent of formulators saying Nutrition products for seniors increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas) Percent of formulators saying Allergenicity increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas) Percent of formulators saying Cognitive / brain health increasing in importance (responses from Beverages, Grain-based products, Nutrition-oriented products, Yogurt and Confectionery work areas) Most often mentioned foods that will be promoted for their protein content in next 5 years (Open Ended) (responses from all Dairy-based products (examples, Dairy, Yogurt, Cheese, Milk) (responses from all Bars, Snacks and Miscellaneous products (responses from all 66 Non-dairy Animal Proteins (examples, Eggs, Pork, Meats) (responses from all Cereals, Baked Goods and Miscellaneous (responses from all 68 Legumes/Pulses, Grains and Seeds(responses from all 69 Miscellaneous proteins & whole-food type ingredients (responses from all Beverage / Drinks (responses from all 71 One time (Novel) Consumer Products (responses from all 72

8 Section 6: Value-added Information from Vendors Introduction 74 How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from all? How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from formulators of Beverages)? How knowledgeable do you feel about protein ingredients in regards to [five areas of expertise] (responses from formulators of Grain-based Products)? How knowledgeable do you feel about protein ingredients in regards to Clinical studies backing specific proteins (responses from formulators of Nutrition-oriented Products)? Support services most desired from protein suppliers (responses from all 79 Section 7: 2014 & 2015 Surveys Introduction Protein R&D Ingredient Trends Survey Whether 17 listed proteins would increase or decrease in use in the next two years 2015 Protein R&D Ingredient Trends Survey Whether 30 listed proteins would increase or decrease in use in the next two years 2014 vs Protein R&D Ingredient Trends Survey Rank of 8 most important protein characteristics 2015 Protein R&D Ingredient Trends Survey Formulation barriers to use of insect protein Information about Global Food Forum offerings

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