ADM has released its outlook on what’s driving the advancement of the protein ecosystem amid the growing need for expanded protein choice. A new report details factors shaping protein innovation’s future, such as consumer preferences, health and wellness, environmental impact and technological advances.

The company says it uses its expertise and insights to anticipate future trends. ADM collaborates with industry partners and invests in advanced technologies to develop and innovate protein solutions that benefit both people and the planet.

“We’re passionate and excited about building upon our long legacy in the alternative protein industry by expanding our capabilities, bringing new, quality solutions into the fold as well as investing and partnering with food technology companies to drive forward innovation,” Leticia Gonçalves, president, global foods at ADM, tells Food Ingredients First.

“Taste, texture, nutrition and accessibility remain essential factors to consumer acceptance and adoption of any alternative protein offering, and we’re supporting each of these needs through our ever-expanding protein portfolio and deep technical and culinary expertise.”

Pushing the boundaries of alternative proteins 
By connecting seed-to-fork capabilities and harnessing cutting-edge technologies, Gonçalves explains ADM “aims to push the boundaries of what is possible” with alternative proteins. 

“We’re starting at the bean level to improve and optimize taste and nutrition from the start and throughout the value chain. Our primary objective is to ensure we’re meeting evolving consumer demand for taste, texture and nutrition while emphasizing innovation and sustainability equally,” she explains.

Specifically, she says ADM focuses on designing clean-tasting protein solutions that offer excellent functionality – making it easier for developers to incorporate them in their preferred applications. 

“Whether it’s the satisfying bite and chew of beef or chicken, the flakiness of fish, or the creaminess of dairy, we’re creating solutions that enable brands to deliver the sensory experiences consumers crave,” Gonçalves details.

The search for new solutions through technology aligns with one of Innova Market Insights Top Ten Trends for 2023, “Farming the Future.” Brands need to demonstrate how novel production techniques are benefiting farmers, people and the planet, according to the market researcher.

“Our plant proteins, systems and technologies are the foundation our flavorists and culinary experts use as they craft authentic sensory experiences through a comprehensive approach, which also leverages our flavor modulation technology, wide-ranging culinary ingredient portfolio and food bases,” explains Gonçalves.

“This approach helps us replicate the aromatics and taste components of animal-based meat, seafood or dairy products in various plant-based offerings.”

ADM farming the future
ADM has recently announced a strategic development agreement earlier this month with Air Protein, combining ADM’s nutrition, formulation and research expertise with its landless agriculture platform. The partnership aims to identify ways to scale cost-effective ingredients that enable meat substitutes to deliver on cost, nutrition, flavor and texture targets.

The deal also provides for the mutually exclusive rights for ADM and Air Protein to collaborate to build and operate the world’s first Air Protein commercial-scale plant.

“We’ve also signed a memorandum of understanding with Believer Meats to work together to explore a wide variety of opportunities spanning the cultivated meat production process, with a focus on bringing ADM’s vast ingredient pantry and expertise in complete nutrition solutions to enhance Believer Meats’ proprietary cell-cultivated meat process,” explains Gonçalves.

“This non-exclusive agreement also lays out a path to further support the partnership and industry growth by utilizing ADM’s processing expertise and footprint to commercialize new products coming from the collaboration potentially.”

This week cultivated meat entered a new era, as Upside Foods and Good Meat received a landmark regulatory clearance from the US Department of Agriculture to sell its cultivated chicken.

This comes at a time when ADM unveils consumers are becoming more “adventurous in their protein choices,” according to research by the company on plant consumers – defined as flexitarians, vegans and vegetarians.

“Specifically, when asked about interest in more novel or next-generation sources, 74%, 69% and 66% of these consumers are interested in trying hybrid protein sources in meat alternatives, dairy alternatives and specialized nutrition, respectively,” Gonçalves underscores. 

“This demonstrates the substantial opportunity for future-forward technologies to find acceptance and, ultimately, adoption among consumers.”

Expanding and industry collaboration
Gonçalves explains that ADM has “big developments in the works” to support additional efforts in this space, with the company opening new facilities and teaming up with other players to expand protein production. 

“First, we’re gearing up to open our Protein Innovation Center in Illinois, US. It will be a hub of creativity and cutting-edge research, wher we’ll be pushing the boundaries of taste and texture innovation,” she notes.

“We’re also teaming up with Marel and setting up a taste and texture innovation center right on the grounds of Wageningen University & Research in the Netherlands.”

Gonçalves says that pooling resources with other industry innovators is necessary to feed the ballooning world population when over 300 million people in 82 countries face food insecurity.

“We believe that a mix of plant-based, animal-based and novel protein sources are needed to create a resilient food system while supporting the environment. Through radical industry collaboration, we see a bright future of reaching sustainability goals, securing the food system and providing both delicious and nutritious options to people around the globe for generations to come.”

Supporting regional innovation
ADM is also building facilities in various regions worldwide to support local innovation.

“From the recent opening of our Customer Creation and Innovation Center in Manchester, England, to our innovation center in Brazil and our extrusion facility in Serbia, we’re creating more opportunities for regional accessibility, in addition to satisfying varying protein preferences in different parts of the world,” details Gonçalves.

Gonçalves also reveals ADM is “exploring how we can get the most from our bean processing by looking at the nutrition that remains after that process and thinking outside of the box” when it comes to how the company “can use those outputs to make a positive impact on global nutrition initiatives.”

“Through international collaboration with other food technologies and companies, we’re helping scale the next generation of alternative protein sources. Working together brings greater efficiencies to the alternative protein sector, helping deliver more accessible and affordable options to regional markets around the world,” she concludes.