“Protein diversity is key to providing sustainable nutrition for society,” flags Kerry exec

31 Aug 2020 --- A more nuanced understanding is necessary when discussing the connection between sustainability and plant-based trends. Perceptions of a vegan versus carnivore binary are outdated, with many consumers embracing a mix of different protein sources. Additionally, one source is not necessarily more sustainable than another, with a host of factors needing to be assessed. This is detailed by Juan Aguiriano, Group Head of Sustainability & Technology Ventures at Kerry Group, who speaks to FoodIngredientsFirst ahead of an upcoming webinar on plant-based protein.

“From our perspective at Kerry, it’s not about choosing dairy protein over plant - it’s about offering protein diversity. We also help our customers see the added value when it comes to extending what they have to offer to meet the needs of a consumer base that cares about the environment and the future,” he explains.

He argues that solely relying on the meat and dairy industries to meet these nourishment requirements will have a detrimental impact on people and the planet. Therefore, plant protein is a “necessary” component of sustainable nutrition for the collective future.

However, it is crucial to note that no protein source is inherently “sustainable” or “unsustainable.” For plants, yield per hectare, protein content, extraction energy, protein yield, distribution and further processing all need to be considered. Over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss, flags Aguiriano.

Weighing up the pros and cons
There are trade-offs within all production systems, flags Aguiriano. He argues that it is key that people understand these elements and make sustainable choices accordingly.

“When assessing the environmental impact of plant-based protein alternatives, the full value chain needs to be analyzed. Therefore, a number of approaches needs to be considered in terms of plant-proteins. These include source diversification, regenerative agricultural practices, shifts in diets and food waste minimization in general.”

He further details that, as with all elements within the food system, the answer to this question is not black and white. Without animals, many food side streams would go to waste, and marginal lands would no longer be productive. “It is not a question of choosing one over the other. Instead, it’s about understanding and fostering the finely balanced relationship needed to provide sustainable nutrition for society.”

There are trade-offs within all production systems.The rise of the flexitarian
The flexitarian consumer is the driving force behind the tremendous plant-based food market growth, according to Aguiriano. Kerry’s research recently found that consumer demand for plant-based protein continues to grow, driven by a combination of environmental, ethical and health concerns.

“We know that the consumer-driven shift toward plant protein-based foods and beverages has existed over the last few years. However, we believe that in a post-COVID-19 landscape, plant-based will accelerate and continue to be a huge area of growth,” states Aguiriano.

He explains that the pandemic has led consumers to feel vulnerable and seek to incorporate healthier foods into their diets to support their long-term health. Many are moving toward plant-based foods as they re-evaluate their diets and become more aware of the benefits of increasing consumption of a more plant-based diet, including reduced risk of developing heart disease, diabetes and stroke.

The last few months have also highlighted the importance of a robust and resilient food system that functions in all circumstances and can ensure access to a sufficient supply of affordable food, according to Aguiriano.

“We need to do much more to keep ourselves and the planet healthy as we prepare for future challenges to our food system – whether those are pandemics, extreme weather, changing climate, natural disasters or new pests.”

Overcoming obstacles
Despite current demands for plant-based proteins, Aguiriano flags that the category originally had a reputation for being “unappetizing” due to struggling to deliver on taste, texture and succulence in meat alternatives or creaminess in dairy alternatives.

“Some of the key R&D challenges with plant protein can be off-notes, gritty texture and mouthfeel. However, there has also been significant progress with flavor-masking technologies and processing-technique innovations to improve the overall taste. It also helps to reduce grittiness of proteins in food and beverage applications,” he explains.

Meanwhile, transparency is a key concern for many consumers, further motivating companies to ensure their raw materials are sustainably sourced. “We actively work to bring additional value to our customers by helping them achieve their responsible sourcing goals and connecting consumers to positive impacts at farm level. We also work with our suppliers to drive impact through key raw material supply chains.”

Additionally, Kerry has a target in place to source all priority raw materials sustainably by 2030 through certification or agricultural improvement programs that address key sustainability challenges associated with each priority commodity.

Finally, Aguiriano notes that industry must continue to focus on developing new plant protein solutions. “There are over 300,000 species in the plant kingdom, yet only 0.1 percent of plant phytonutrients have been examined. We also need to continue to deliver innovative technologies that will enable us to produce and process these plant proteins at scale so that we can offer them at the right price points,” he concludes.

On September 8, Kerry Health and Nutrition Institute (KHNI) will host a webinar discussing how to use plant-based protein for taste, nutrition and the environment, as well as identifying which new protein sources have the most promise. Registration is currently open here.

By Katherine Durrell

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

To contact our editorial team please email us at editorial@cnsmedia.com