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Tereos – Developing Tomorrow’s Food Solutions – Today

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Tereos – Developing Tomorrow’s Food Solutions – Today

Tereos – Developing Tomorrow’s Food Solutions – Today
September 04
09:29 2017

This year again, Tereos is a partner of Bridge2Food for its 10th Protein Summit (26-28 September, Reims, France). The largest global protein platform, the Protein Summit brings together industry and public policy leaders from the whole value chain to discuss, co-operate, build and shape future protein strategies.

Anne Wagner, Corporate Research and Development Director, Tereos.

Global population growth predictions indicate that the planet’s need for protein will double by 2050. Animal proteins, which now make up 70% of the world’s protein consumption, will no longer be able to meet the increased demand on their own. Given these coming changes, Tereos is convinced that one way to respond to the future nutritional needs of the world population is to develop plant proteins. This is a key priority for Tereos, the world’s second largest producer of native wheat protein. It invests heavily in the development of plant proteins, dedicating nearly 50% of its research & development budget to nutrition. Tereos has made multiple step changes in the optimisation of plant proteins over the last 20 years.

Anne Wagner, Corporate Research and Development Director, Tereos, said: “Developing plant proteins is one way we can meet future global food requirements. We try to improve and differentiate nutritional as well as texture functionalities of proteins with the aim to bring them from a by-product grade to a full food quality. We work on raw materials, extraction and formulation so that we can introduce them to the food market.”

“Our biggest innovation in the last two years has been a texturized wheat protein, known as ‘Le Sauté Végétal’. Shaped in pieces, ‘Le Sauté Végétal’ is 100% plant-based, and composed of wheat proteins, chickpea flour, vegetable fibres and a bit of oil and flavours, all from French suppliers. Thanks to its patented process, which received an award at the French “World Innovation Contest” in 2015, Tereos has developed a healthy, tasty, easy-to-cook plant-based product that is ideal for all recipe types.”

Committed to the creation of a French plant protein sector, Tereos was among the founders of “Protéines France” (French Proteins), a consortium composed today of 7 French companies (Avril, Limagrain, Neovia, Roquette, Tereos, Terrena and Vivescia), which signed an undertaking with the French government to foster the development of a French protein industry.

Alexis Duval, Chief Executive Officer of Tereos.

Although France has all the advantages required to become a world agricultural and industrial leader in the production of plant proteins, it is largely dependent on imported proteins. The development of sectors that process agricultural commodities, create value, and do well on export markets represents a key challenge in boosting France’s agricultural production.

Alexis Duval, Chief Executive Officer of Tereos, said: “France has incredible potential to boost its production of plant proteins. Developing a value-creating agricultural raw material processing industry that is strong in export markets is an important issue for the future when it comes to developing France’s agricultural production.”

The Group was at the origin of the creation of “Improve”, the first European collaborative innovation platform fully dedicated to the optimisation of plant proteins, which is supported by France’s Investments for the Future Programme.

At the 10th Protein Summit 2017, 400+ European and global experts from Food, Feed and Pet food; Protein ingredients, Technology & Research industries will join a 5-in-1 Summit featuring:

  1. Protein 2030 Summit
  2. Plant Based Foods Summit
  • High Protein Food Summit
  1. Protein Ingredients Summit
  2. Protein Processing Summit

Frederique Respondek, Scientific & Regulatory Affairs Manager, Tereos has been involved in shaping the Protein Summit programme and Anne Wagner is Chair of the Protein Ingredients Summit which brings together global experts across the value chain with the ambition to create a platform for discussion on the role of new protein ingredients for a better and more sustainable food, pet food and feed world.

Anne Wagner said: “Events like the Protein Summit are a very important place to be and discuss and provide a great opportunity to network. We are all Building Value Chains of Proteins but it can be very difficult when you are sitting in your offices or laboratories. The Protein Summit provides an excellent place to meet, exchange information and move together along the value chain to create a real vegetable protein business for the future.”

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