A wide range of plant proteins like chickpea, hemp, pumpkin, rice and soya is now available from AECI Food & Beverage. This is in line with AECI’s commitment to a Better Food Systems by making food healthier and more affordable.

More consumers believe that the state of the planet is at a tipping point and that health and sustainability go hand-in-hand. At the same time, high-profile people like Jennifer Lopez and Miley Cyrus, and social media are championing plant-based diets.

According to Euromonitor International’s Top 10 Global Consumer Trends 2019, the plant-based diet trend is being followed by consumers who:

• Are concerned with animal welfare
• Are health-conscious
• Want to minimise the negative effects on the environment associated with industrial meat production

While some are choosing to be fully vegan, many are going for a more flexible approach by choosing vegan meals once or twice a week.

In the developing world, including Africa, China, India and Indonesia, young, urban, middle- and high-income consumers are championing the trend by their peers in the developed world. Kenya and Nigeria, for example, are among the top ten countries in the world which recorded the largest increase in their vegetarian populations between 2016 and 2017.

According to UK-based market research company FMCG Gurus, 26% of global consumers are planning to increase their intake of plant-based food and drink in 2022, and 58% (of this group) think that these products will improve their nutritional intake. Similarly, research by Mintel, the world’s leading market intelligence agency, confirms that nearly 60% of consumers in France, Germany, Italy, Spain and Poland believe that plant proteins like grains, legumes and nuts are as nutritious as animal proteins such as eggs, meat and milk. Familiarity of sources and real and whole foods are also key.

Since consumers are actively choosing food and beverages that blur the boundaries between groceries and medicine, the nutritional quantity of protein in products is rising while hybrid meat and plant products are also gaining prominence. Sales of meat substitutes and milk alternatives are growing accordingly. 

Irrespective of health claims, however, plant-based products cannot compromise in terms of appearance, taste and texture.

“This is where AECI Food & Beverage comes in,” says AECI Food & Beverage Managing Executive Roger Falck.

“For example, AECI Food & Beverage offers textured pea protein for meat analogues, which mimics meat in functionality and has a similar appearance, taste and texture.”

“This is why a new Health & Nutrition infrastructure has been put in place in our business. It includes a specialist product development team that adds value to customers by working with them to create consumer products that deliver according to people’s sensory expectations.”

“A strict quality system ensures compliance with the relevant food safety and ISO standards, while our capacity in research and development and supply chain underpins the offering.”

In South Africa, soya protein is one of the most common ingredients in meat analogues and can be used to create veggie burgers, meatballs, sausages and sauces. Pea protein, which is a good source of protein and iron while being low in carbohydrates and fat and containing no allergens, can also be used.

Many of the country’s fast food chains and restaurants now offer vegan choices and more options are becoming available at local retailers like Checkers, Pick n Pay and Woolworths.

The plant-based dietary trend includes significant opportunity in fish and snacks as well as widening functional claims. “The scope to reimagine categories is here,” he says.

Over 800-million people across the globe currently do not have access to adequate food. Malnutrition has become a leading cause of death and illnesses worldwide and statistics show that the number of undernourished people is climbing at the fastest rate in Africa. This pattern was amplified by the COVID-19 pandemic. AECI Food & Beverage is committed to making a difference in terms of addressing the challenges. For the medium- and long-term, the business is exploring several partnerships to develop low-cost microbial protein for consumers on our continent.

This is One AECI, for a better world.

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