dsm-firmenich, created through a 2022 merger of DSM and Firmenich, offers nutrition, health, and beauty solutions. Director of Sustainability, Taste, Texture and Health, Fatima Zoundri, believes that the protein transition is a great thing for society, and says the challenge for manufacturers is to create products with the right sensory qualities and are produced as sustainably as possible. A key way to achieve this is via upcycled ingredients.

“I received my very own ‘wake-up call’ several years ago having worked a decade in operations at dsm-firmenich. One morning I literally woke up and realized that as one of the world’s leading biotechnology companies, we are in a unique position to turn this negative story into a positive – and change the way our society produces, consumes and disposes of food. We really can build a better food future – for all. So, I switched roles and moved into Sustainability to help make it happen,” explains Zoundri.

Upcycled ingredients: the sustainable secret for plant-based innovation

By Fatima Zoundri, Director of Sustainability, Taste, Texture and Health, dsm-firmenich

The plant-based food and drinks sector is blooming and booming, evolving from a niche segment into a mainstream powerhouse. With more consumers adopting vegan, vegetarian and flexitarian diets, the demand for innovative, sustainable options is at an all-time high. However, as this market matures, manufacturers must find new ways to meet and exceed the rising expectations of eco-conscious consumers.

Environmental concerns are a primary driver for the plant-based movement. Consumers not only seek out plant-based products for health and ethical reasons but also expect these products to be inherently sustainable as well as tasty. To truly differentiate themselves, manufacturers need to embrace sustainable technologies and one of the most promising avenues is the use of upcycled ingredients.

Not all plant-based products are created equal. The environmental impact of producing plant-based proteins varies based on their source and extraction methods. This variation presents a golden opportunity for manufacturers: leveraging ingredients with superior sustainability credentials, such as upcycled ingredients, can set them apart in a crowded market.

Turning waste into opportunity

Upcycled ingredients are gaining traction as a powerful tool in the quest for sustainable food production. Defined as ingredients derived from sources that would otherwise be wasted, they represent a significant step forward in reducing food loss and maximizing resource efficiency. With 30% of all food produced globally currently lost or going to waste, widespread adoption of upcycled ingredients could really raise the standard of sustainable food production.[1] These ingredients are not only safe and nutritionally valuable but also come from verifiable supply chains, adding an extra layer of trust and transparency for consumers.

The potential of upcycled ingredients is reflected in their projected market growth, expected to reach $94.6 billion by 2032.[2] By incorporating these ingredients into their products, food and beverage manufacturers can effectively use by-products from their own or their peers’ production lines, enhancing their sustainability profile and gaining a competitive edge.

There is a clear consumer appetite for upcycled ingredients. According to the Upcycled Food Association, 60% of people want to buy more upcycled food products and 95% want to do their part to reduce food loss.[3] But in order to fully benefit from their investment and due diligence, manufacturers must clearly communicate the what, why and how when it comes to their use of upcycled ingredients.

A standardized certification mark, such as the Upcycled Certified Program led by the Upcycled Food Association, can help achieve this objective. This program is the only third-party certification for upcycled food, verifying the positive impact of products on food loss reduction. By attaining and actively promoting this certification on product labelling, brands can convey their commitment to sustainability, building consumer trust and gaining ground in a market increasingly concerned with climate change mitigation and circular economies.

Innovation at the forefront

At dsm-firmenich, we are committed to advancing plant-based products that not only taste delicious but also meet sustainability and nutritional needs. Our critical approach to product development ensures our solutions contribute to the creation of food that is good for both people and the planet.

One such innovation is Vertis™ CanolaPRO®, a plant-protein isolate made from canola meal, a co-product of canola/rapeseed oil production. The ingredient requires no additional arable land for its production and is produced using a proprietary process with minimal water use, low temperatures and no solvents.

What’s more, it is the only commercially available certified upcycled protein with a protein digestibility-corrected amino acid score (PDCAAS) score of 1, which is comparable to animal-derived proteins. Canola seeds are one of the few plant proteins that are a complete protein, meaning they contain all nine essential amino acids required for good health. The highly versatile protein is used to enhance the protein content and texture of a variety of products, from cereal bars and sports beverages to meat and dairy alternatives, making it a valuable addition for manufacturers aiming to produce nutritional, sustainable food with a taste consumers love.

A future of possibilities

Developing plant-based products that meet all consumer needs and stand out in the market can be complex. However, innovations in upcycled ingredients provide a promising path forward. By embracing these sustainable ingredients, manufacturers can create high-quality and highly desirable food and beverage products that are not only good for consumers but also beneficial for the planet. As the plant-based sector continues to grow, upcycled ingredients will play a crucial role in shaping a more sustainable and innovative future.