Enterprising partnership gives food companies a head start in technology
DuPont Nutrition & Biosciences is accelerating its open innovation strategy to prepare food and beverage manufacturers for fast-developing trends and disruptive change. DuPont is a partner with global innovation platform Plug and Play’s Food & Beverage program in the Silicon Valley, California. In early 2021, Plug and Play will open a new location in Chicago, Illinois and DuPont will be a founding partner of the new office with direct access to the emerging technologies that will keep food and beverage companies ahead in the future.
The source of these new technologies is talented entrepreneurial start-ups that look for support from larger corporate partners to develop and scale their business. By acting as an investor and mentor, DuPont will both accelerate their development and bring their innovative capabilities to market faster.
A technological win-win
Birgitte Borch, global marketing leader, Food & Beverage, DuPont Nutrition & Biosciences, expects the expansion of the Plug and Play partnership to be a true win-win.
“In recent years in particular, we have seen how disruptive change can take the established food industry by surprise. Plant-based meat and dairy offerings have proliferated fueled by new innovations driven by start-ups that are closing the gaps with traditional products. said Borch.
“Through our partnership with Plug and Play, we were able to influence the technology focus and tap into enterprising start-ups, bringing the latest innovative technology in plant-based proteins, functional ingredients and consumer testing. As a founding partner of their program in Chicago, we will be able to expand our focus into innovative technologies in biotechnology, personalized nutrition, food safety, functional ingredients, sustainability and market analytics.”
Strong track record
Plug and Play has a strong track record as an innovation ecosystem. An early investor in Google, PayPal and Dropbox, it operates more than 60 accelerator programs worldwide and in 2019 supported in excess of 1,450 start-ups. Plug and Play’s Food & Beverage program was launched in 2017.
“We use our trend insights and market forecasts to identify the technologies that will be business critical to the food industry moving forward. Plug and Play then provides a shortlist of promising enterprises within those technology areas. The most promising candidates are invited to pitch their technologies to our business and technology teams, and discussions about potential collaboration will begin,” added Borch.
The shortlist of talented start-ups for 2021 has already been drawn up. By the middle of next year, DuPont Nutrition & Biosciences Food & Beverage platform expects to have established open innovation agreements for unlocking the future of food.
About Plug and Play
Plug and Play is a global innovation platform. Headquartered in Silicon Valley, we have built accelerator programs, corporate innovation services, and an in-house VC to make technological advancement progress faster than ever before. Since inception in 2006, our programs have expanded worldwide to include a presence in over 30 locations globally, giving startups the necessary resources to succeed in Silicon Valley and beyond. With over 30,000 startups and 400 official corporate partners, we have created the ultimate startup ecosystem in many industries. Companies in our community have raised over $9 billion in funding, with successful portfolio exits including Dropbox, Guardant Health, Honey, Lending Club, and PayPal.
Long-term market foresights will secure tomorrow’s successful brands
DuPont Nutrition & Biosciences has taken another step in advancing innovation in the food industry through a new partnership between its Food & Beverage platform and the Institute for the Future (IFTF), the world’s leading futures organization. The collaboration seeks to drive far-sighted food and beverage innovation that anticipates shifts in market needs.
Today, food manufacturers are already relying on DuPont’s trend-tracking capabilities to inspire and enable new product development. By partnering with the IFTF, DuPont aims to sharpen the ability to co-create innovation with customers and build on long-term forecasts that look at ten years and beyond.
Foresights for stronger brands
Birgitte Borch, global marketing leader, Food & Beverage, DuPont Nutrition & Biosciences explains how the well-researched foresight of IFTF will support stronger food brands.
“Short-term product development strategies are common in the food industry, where consumer demands constantly change. It’s not unusual that new food and beverage launches are a knee-jerk reaction to a trend that appears out of the blue,” Borch said.
“Along with IFTF, we will be looking into trend development beyond consumer behaviors and developing strategic foresight with scenarios that impact the food industry in the short term and long term, to help them get ahead of the markets. This will help our customers navigate in uncertain times and understand the impact on the value chain with a holistic view of the challenges and opportunities. Our work with IFTF will allow us to be prepared with the right solutions, ingredient technology and application concepts, and enable our customers to be more proactive in their product development strategies.“
Disruptive megatrends in food
IFTF has an impressive reputation for mapping market drivers and signals, and providing long-term perspectives on change. All forecasts are based on a systematic review of social, technological, economic, environmental and political factors.
IFTF’s research anticipates four disruptive megatrends over the next decade in the food industry.
“Through our partnership with IFTF, we can better understand how these trends will evolve in the future,” Borch said. “This is key to building and maintaining success in fast-moving markets and will increasingly be part of the conversations we have with food manufacturers.”
About Institute for the Future
Institute for the Future is the world’s leading futures organization. For over 50 years, businesses, governments, and social impact organizations have depended upon IFTF global forecasts, custom research, and foresight training to navigate complex change and develop world-ready strategies. IFTF methodologies and toolsets yield coherent views of transformative possibilities across all sectors that together support a more sustainable future. Institute for the Future is a registered 501(c)(3) nonprofit organization based in Palo Alto, California.
New culture improves product quality and extends shelf-life and reduces waste
DuPont Nutrition & Biosciences has announced a new ingredient – HOLDBAC® YM VEGE – as the latest addition to the DuPont™ Danisco® HOLDBAC® line of protective cultures, known for their ability to extend shelf-life and secure the quality of products by holding off yeast and mold spoilage – all without use of synthetic preservatives. Now, HOLDBAC® YM VEGE brings this effective and label-friendly spoilage prevention to plant-based, fermented foods and beverages, at a time when customer demand in this space has never been higher.
“The industry has seen enormous growth for fermented plant-based products in recent years, driven by higher numbers of flexitarian, vegetarian or vegan consumers around the world. These shifts in diets are driven by a number of factors, including a search for improved health that comes with a plant-based diet, ethical choices toward foods with lower environmental impact and which are deemed better for animal welfare, and switching to dairy alternatives for lactose-intolerant consumers,” said Eve Martinet-Bareau, Global Product Manager, Cultures for plant-based fermented food and beverages.
“DuPont Nutrition & Biosciences has been working with customers for decades as consumer demands for plant-based options have increased, and we are constantly looking for ways to innovate in this space,” added Martinet-Bareau. “For example, in May 2018, we launched a new cultures line – Danisco® VEGE Cultures – especially designed for fermented plant-based products, helping customers attain desired taste and texture profiles in a wide variety of plant-based dairy alternatives and beverages.”
However, with that demand came certain challenges for producers of fermented goods, including the need to:
- Gain market share in the fast-growing plant-based food sector;
- consistently ensure high-quality products with the desired taste and texture, particularly across regions with differing consumer preferences;
- secure that quality throughout a product’s shelf-life;
- address the fast-growing demand for friendly labeled consumer products;
- make a substantial contribution to the sustainability of the food and beverage sector; and
- provide consumers with products that improve their health and wellbeing.
“As more consumers look for fermented food and drinks, our HOLDBAC® YM VEGE cultures will help our customers meet that demand.”
This innovative new ingredient also offers customers the ability to make a significant difference in terms of environmental and social impact through reduced food waste and plant-based alternatives. The potential impact is massive: DuPont has estimated that if just 5 percent of the global yogurt market is replaced with plant-based alternatives made with Danisco® VEGE and HOLDBAC® YM VEGE cultures, the carbon dioxide emission saving would theoretically be as high as 3,000,000 tons CO2 annually. This would be roughly equivalent to 1,700,000 EU-based cars off the roads.
“We are thrilled to add HOLDBAC® YM VEGE to our range of plant-based and sustainable offerings,” said Mikkel Thrane, Global Sustainability Lead for DuPont Nutrition & Biosciences. “We look at our environmental footprint through the lens of the UN’s Sustainable Development Goals (SDGs), and we are proud to say that this culture supports at least three – SDG 3 (Good Health and Well-being), SDG 12 (Responsible Production and Consumption) and SDG 13 (Climate Action). HOLDBAC® YM VEGE is helping us facilitate the transition to a healthier and more environmental-friendly diet.”
Facility expansion is part of a $100M Investment to enhance the delivery of essential health innovations to consumers
DuPont announced the opening of a new state-of-the-art probiotics fermentation unit at its Rochester, New York (USA), facility. Construction of the unit was completed in March as part of an overall $100MM investment to expand probiotics capacity. The facility is now producing high-quality probiotics for the dietary supplement and food and beverage industries, which have the potential to provide health benefits to consumers of all ages.
The state-of-the-art facility incorporates several new production innovations, including:
- The world’s largest fermenter for probiotics production and its downstream processing.
- A built-in, fully automated system of sensors and monitors that helps maintain optimal growing conditions, removing the need to take traditional manual samples.
- Pressurized air technology to mix fermenting solutions, replacing traditional pumps and mixing blades that can damage bacteria.
- New bacteria freezing technology for safe storage of the probiotics that significantly increases efficiency.
DuPont develops and produces a wide range of clinically-documented probiotic strains for products sold globally. In the United States alone, more than 16 million U.S. households are purchasing probiotics, which deliver a variety of functional health benefits – from digestive and immune health to promising advancements in weight management and even cognitive health. Specifically, HOWARU® Shape – which is part of the DuPont™ Danisco® portfolio – most recently won “Ingredient of the Year for Weight Management” at the NutraIngredients Asia Awards.
DuPont Nutrition & Biosciences announced the debut of naturally sourced GRINDSTED® Gellan VEG 200 stabilizer, enabling high performance results of innovative plant-based and vegan beverages.
Since 2014, the number of new vegan products increased by 35 percent, with beverages as one of the highest growing categories globally. With 6 out of 10 U.S. consumers increasing their consumption of plant-based foods and beverages in their daily diet, so called “alternatives” are becoming mainstream.
Dietary preferences shifting towards plant-based options is becoming more prevalent, and personal health is the key driver of change. In the DuPont-sponsored study conducted by HealthFocus, 42 percent of respondents said that they prefer more plant-based foods in their daily diet and more than half of all consumers said that it “makes me feel healthier.” Also, the environmental component of this dietary shift is not negligible, as 3 out of 4 Millennials are willing to spend more on ethical products.
GRINDSTED® Gellan VEG 200 – advances plant-based and vegan beverages to fit the most demanding consumer expectations. Plant-based/vegan claim, health profile, clean label, premium taste and texture are the most desired features of innovative products in this category.
“Produced by bacteria during fermentation of renewable, bio-based raw materials, Gellan VEG 200 is a purely natural solution. It provides excellent stability and particle suspension and minimal contribution to mouthfeel,” said Lise Stouby, Senior Scientist, DuPont Nutrition & Biosciences.
GRINDSTED® Gellan VEG 200 is suitable for a wide range of plant-sourced raw materials, has low protein reactivity and high performance across a broad pH range. Added directly into the mix, Gellan VEG 200 delivers a stabilizing network throughout the shelf life to maintain a homogenous and stable final product.
“We are proud to launch a product that answers critical manufacturers’ needs – ease of formulation and production. Starting today, it’s available worldwide,” said Kirsten Braüner Nygaard, Business Development Manager, DuPont Nutrition & Biosciences.
DDW, The Color House, is pleased to announce that on June 28, 2019 it completed a transaction to acquire the DuPont Natural Colors business which was part of DuPont’s Nutrition & Biosciences division. The acquisition expands DDW’s global reach and adds technical and manufacturing capabilities in several core natural colors.
DDW adds two DuPont manufacturing facilities (Burton-on-Trent, UK and Santiago, Chile) and all related customer contracts. The expanded business will operate under the “DDW, The Color House” brand. DuPont originally acquired the business in 2017 as part of their acquisition of FMC’s Health & Nutrition business.
“This is the perfect opportunity to expand our portfolio with unique new products and deepen our position in blending and emulsions. The associates at both sites are very experienced and will ensure that we can continue to provide outstanding products and services during the transition,” explains Ted Nixon, CEO of DDW.
The range, which now includes DuPont™ HOWARU® premium probiotics, is specially designed for fermented plant-based products, responding to key health, wellness and taste and texture trends
DuPont Nutrition & Biosciences (DuPont) announced a new cultures line that contains its premium HOWARU® probiotics which are specially designed for fermented plant-based products to deliver clinically backed health benefits. The DuPont™ Danisco® VEGE cultures range offers desired taste and texture profiles in non-dairy applications. New additions to this range – HOWARU® Dophilus VG, which contains Lactobacillus acidophilus NCFM® and HOWARU® Bifido VG, which contains Bifidobacterium lactis HN019™ – have highly documented, positive results in human studies for digestive health and well-being.
Available in single strain form, this range is non-dairy, non-animal, non-allergen, non-GMO, and is suitable for vegan diets. It also is easy to integrate with existing cultures used in plant-based fermented food and beverage formulations.
“Digestive wellness is one of the top global trends for 2019. As consumers continue to make health and wellness part of their daily routines, they’re looking for benefit-focused options,” said Sonia Huppert, Global Product Leader, Plant-Based Products, DuPont. “Digestive health is an area where consumers can feel the benefits immediately. Symptoms like bloating and irregularity are treated with diet changes and with new products. Innovations in fermentation and probiotics can truly deliver solutions in this area.”
DuPont conducted a research study with Global Data Insights to ascertain consumer perception of probiotics. When asked the impact respondents believe that probiotics have on health and wellness, 46 percent of the nearly 12,000 respondents in Europe said probiotics had a positive effect, and 65 percent of respondents in the United States responded positively.
Validated by robust clinical trials, the HOWARU® brand is a high activity, premium probiotic product with high performance, high stability and high functionality as its hallmark traits.
These cultures not only respond to important wellness trends, but also to the increased demand for plant-based foods and the constant desire for great taste and texture. DuPont™ Danisco® VEGE cultures were developed for a wide-ranging variety of plant-based raw materials, such as soy, peas, coconut, almond, nuts, oat, maize, rice, fruits and vegetables, to satisfy consumer taste and texture expectations – from typical and appealing fresh, clean and mild flavors to new, pleasant unexpected flavors.
“We have the broadest portfolio for plant-based fermented foods and beverages and a deep passion to not only help deliver the food experience consumers desire, but also to bring the health benefits they’re continually seeking,” said Didier Carcano, Global Marketing Leader, Cultures, DuPont. “We aim to continue investing in this area, growing our probiotics expansion efforts and working with our customers to create essential health solutions for growth opportunities across the globe.”
World’s largest probiotics fermentation unit is operational at the DuPont Rochester facility
DuPont announced it has completed construction on a new, state-of-the art probiotics fermentation unit at its Rochester, New York, facility. The unit, now largest in the world, is part of a multiphase nearly $100 million investment to expand probiotics capacity and enhance the company’s leadership in delivering high-quality, clinically documented probiotics to dietary supplement and food and beverage manufacturers.
The fermentation unit is fully operational and will serve as a crucial resource in propagating bacteria and enabling high potency, stability and efficacy of probiotics. Quality is extremely important in probiotic production, and the fermentation unit will also optimize DuPont’s production capability, enabling the company to increase the pace of delivery to customers and the market.
DuPont also completed a probiotics capacity expansion at its Madison, Wisconsin, facility in late 2018. The investment was used to upgrade equipment and increase the pace of new product development and significantly improved delivery times on pilot material for clinical trials and customer evaluations.
Strengthened organization will focus on R&D project pipeline growth in ingredient and process development
DuPont Nutrition & Health announced it is expanding its R&D team by creating a “clean label hub” at the Brabrand facility. Intending to boost its project pipeline in healthy nutrition and clean label texturant offerings, six new employees will join the existing team to focus on both ingredient and process development.
The hub will feature experts with backgrounds in clean label and sustainability – two fields that often work together and serve related purposes. Working closely with existing project teams, the hub will bring products to market quickly and help grow the existing project pipeline.
“Clean label is about creating foods and beverages with ingredients that consumers recognize, feel good about putting into their bodies, and that respect the Earth and its resources,” said Gerard Lynch, R&D Leader, Systems & Texturants, Emulsifiers & Sweeteners. “Our ingredients are already used in many applications that consumers consider clean label, but there are tremendous opportunities to innovate – creating ingredients that are even more sustainable, using a larger part of the natural raw materials, while providing health benefits to consumers. Committing to this innovation is critical for our ongoing success and growth.”
With the ability to utilize the broadest capabilities in terms of natural raw materials access, processing, across fruits, vegetables, seaweeds and nutritional science, DuPont Nutrition & Health has huge potential to develop functional ingredients that meet consumer expectations.
The hub will help customers continue to navigate clean label trends in a proactive and sustainable way. DuPont Nutrition & Health is seeking creative scientists and engineers to identify ways to convert sustainable and natural raw materials into clean label solutions that meet consumer demands for simplicity and authenticity, all without compromising taste, texture and nutritional qualities.
Planned to be in place by early 2019, the clean label texturants team will have the opportunity to tackle exciting projects to provide texture and stability for multiple food applications.