DuPont explores ‘untapped opportunity’ in fermented plant-based beverage whitespace

By Stephen Daniells

- Last updated on GMT

Photo is courtesy of DuPont Nutrition & Health. Shutterstock / Rob Stark/ Tim Ur
Photo is courtesy of DuPont Nutrition & Health. Shutterstock / Rob Stark/ Tim Ur

Related tags Alcoholic beverage Nutrition

Interest in plant-based beverages and fermented beverages separately is intense and growing, but a combination of the two – fermented plant-based beverages – is an untapped opportunity for industry, says DuPont Nutrition & Health.

Since 2012, clean label beverage launches have increased with a compound average growth rate (CAGR) of 12%, plant-based beverage launches have increased at CAGR of 11%, and fermented beverage launches have increased at CAGR of 17%, according to data from Innova Market Insights.

“We looked at the intersection of fermented plant-based beverages and we found that globally one percent of plant-based beverages are fermented,” ​Dr Greg Paul, global director of consumer insights at DuPont Nutrition & Health, told us at the recent SupplySide West show in Las Vegas.  “In the NAFTA region it’s zero. This is a new category and that’s an untapped opportunity.”


The company developed a mild tasting, versatile non-dairy beverage base using a unique stabilizing system and using soy protein specifically designed for low pH (an acid-stable protein is critical).

The base, which is composed of isolated soy protein (Supro XT40), a blend of vegan-sourced strains (Yo-mix 2513), the stabilizing system (Grindsted SSD 8509) specially designed for non-dairy fermented beverages, and an emulsifier (Solec F soy lecithin). The base contains 86 calories, 9 grams of total sugar, and 8 grams of protein per 245 gram serving.

A number of additional ingredients can then be added, such as plant protein, probiotics, soluble fiber, fruit flavors, or vegetable powders, and positioned for weight management, general health and wellness, or sports nutrition, said Dr Paul.

“This is a great example of the breadth and versatility of our portfolio,” ​he added. “It’s more than the mix, it’s also about the technology to combine these ingredients.”


The company also debuted its new plant-based, 90% protein nuggets in Las Vegas for use in snacks, bars and cereals. The label-friendly Supro 90 percent protein nuggets offer a neutral flavor and crispy, crunchy texture.

“Consumers want products with simple ingredient statements and high protein,”​ said Jean Heggie, strategic marketing lead, Protein Solutions Business Unit, DuPont Nutrition & Health. “These new additions to our nugget portfolio deliver on those promises while providing excellent taste, crunchy texture and strong visual appeal in nutrition bars, cereals and a range of healthy snacks.”

The company was reportedly the first supplier to offer a 90% protein nugget with the initial introduction of Supro Nuggets 570, a light, crispy textured nugget with a barrel shape. The three new 90 percent protein nuggets each feature a unique shape, size and texture:
- Supro Nuggets 580. An oval-shaped nugget with a crunchier texture and better piece integrity during processing.

- Supro Nuggets 583. A nugget with an unstructured shape for use in clustered cereals, yogurt topping, muesli and bars, while adding crispy, crunchy texture.

- Supro Nuggets 585. A larger round-shaped nugget with a crunchy texture for novel snack formats, nutrition bars and cereals.

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