Postview JAS \ Event - N°64 tainability SUSTAINABLE FOOD AT THE HEART OF THE years: they will be of such scale FOODTECH TENDENCIES that they will require an agri- cultural and industrial revolu- Sustianability in this fi eld relies on many parameters: tion. We already know them by • agricultural methods respectful of the heart: the necessity to feed a environment and its players 30% larger world population • urban agriculture while having a stable number • new processes and ingredients to limit of farmers and arable land, all the environmental impact this within a “climate” - and • collaborative processes, value sharing this is worth saying - with cli- • waste reduction, recycling matic risks and water scarcity. • short and/or solidarity-based circuits As a result, sustainable diet • eating-better awareness-raising tools and services modes are at the heart of the foodtech tendencies (see box). To meet consumers’ increa- singly varied and sophisticated expectations, hundreds of new product supply. A new bota- Sustainable sourcing brands and new ingredients are nical industry partly boosted and nutritional emerging. Regarding these by the use of substitutes while ingredients: answers latter, (only) a dozen of them new lab-grown animal or dairy were included in the products protein are developing to During the round table of Thur- of the startups that have raised bridge the gap between sus- sday, June 21st, dedicated to 163 funds over the past two years. tainable sourcing and environ- functional and nutritional ingre- Somehow, they are the flagship ment protection. dients and their sustainable ingredients of the foodtech: Such an example is Perfect Day, sourcing hosted by Actif’s Probiotics ; Pea protein ; a milk developed without com- Magazine, one thing became Algae; Ginger ; Turmeric ; promising on taste or the com- evident: sustainability has Matcha and yerba mate ; Oat mitment to the environment. An become an essential building and barley ; Chia ; Fungal “animal-free milk” obtained via block for those who develop protein ; Chickpeas ; Moringa, fermentation of sugar by yeast ingredients and users thereof. maca, monk fruit. strains that produce dairy Fanny Lange, Agro-Ecolo- Some product offerings are protein (casein and whey). gical Scientific Director within much closer to user expecta- Finally, a soy, gluten- and lac- Deloitte Sustainable Deve- tions. In particular, new ingre- tose-free vegan milk. lopment, “set the stage” by dients such as pulses, algae, In fact, “fermentation becomes reminding the strategies used insects, ferments and yeasts, a central theme to the future by food groups to support while new product tendencies of the agri-food industries,” sustainable sourcing. Such an such as superfoods, drinkable points out Kevin Camphuis. example is McDonald’s France, meals or food supplements are Amongst others, the redisco- which deployed an agro-eco- emerging. Without forgetting very of fermentation, which logical strategy in five of its home-made products (fungi, allows reinventing short cir- supply channels between 2010 algae, various plants incorpo- cuits explored by the local and 2020. Three objectives are rated in DIY cosmetics). players. Over 30% of the US pursued: cut down greenhouse Let us make a quick review market has been captured gas emissions (-20% at group of the substitutes for animal within a few years only by level, -60% in restaurants); protein - currently called into new players gathered under preservation of the natural question for environment pro- the “craft beer” designation, a resources; reduction of local tection and animal welfare phenomenon which seems to noise levels. As remindebd y reasons - which have trig- be spreading out to all foods- Fanny Lange: “the massive gered the emergence of a new tuffs. transition which is affectnig teh News on Functional & Health Ingredients \ N°64 \ July - August - September 2018 \ ■