As the plant-based foods market evolves, ADM and Corbion report that consumers increasingly favor short, recognizable ingredient lists. Both companies agree that modern consumers expect plant-based alternatives to rival the protein, taste, and shelf life of traditional products. Corbion notes that research indicates taste alone is no longer sufficient; shoppers are now examining ingredient clarity, processing levels, and brand trust.
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According to ADM's proprietary research, plant-forward consumers—encompassing flexitarians, vegetarians, and vegans—desire a combination of taste, health, and higher protein content. John Powers, marketing director at ADM, emphasizes that producers are innovating to enhance functionality while simplifying ingredient lists. He explains that advancements in food science allow formulators to achieve desired results with fewer, more meaningful components, thereby reducing complexity and reliance on numerous additives.
Powers points to the benefits of high-performing soy and pea proteins with clean taste profiles, which meet nutrition and sensory expectations while supporting clean label goals. He also highlights the popularity of whole foods, with 73% of consumers finding beans flavorful and over 70% viewing legumes as nutritious. ADM’s ingredient innovation, such as the TasteSpark flavor modulation and Colors from Nature range, further helps manage flavor challenges and provides natural color solutions.
Saffiera Karleen, business development manager at Corbion, stresses that each ingredient should have measurable functional value without compromising safety or sensory quality. She asserts that the shortening of ingredient labels should not come at the expense of performance or safety. Corbion’s fermentation-derived ingredients serve multiple functions including preservation, flavor enhancement, and sodium reduction, while remaining consumer-friendly.
To close the nutritional gap between plant and animal proteins, ADM relies on soy and other blends. Powers remarks on soy’s high-quality nature, noting its perfect Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, ensuring all essential amino acids are present. He also mentions the utility of other protein sources like pulses and quinoa, which help ease consumers into adopting alternative proteins.
Sourcing has become another focal point. Karleen emphasizes the importance of sustainability, advocating for measurable outcomes rather than marketing positions. She links Corbion’s initiatives to three UN Sustainable Development Goals addressing health, food waste, and climate, noting that fermentation techniques yield lower emissions compared to synthetic options. Legumes like peas and lentils, which require fewer inputs and align with regenerative practices, also play a key role.
The companies see growth opportunities for plant-based products beyond traditional markets, such as for snacks, bakery items, and ready-to-eat meals. Karleen states that consumers won’t compromise on taste, texture, or shelf life. Both ADM and Corbion utilize their expertise in preservation and flavor across various formats to enhance product quality.
Powers adds that the trend is evident in reimagined snack offerings such as protein-infused bars and baked goods, with 76% of consumers seeking higher protein options. He concludes that the focus on plant-based functionality continues to drive consumer interest.