Exploring diverse protein sources: from dairy to alternative proteins
To meet the needs of a growing population, protein sources are becoming more diverse.
Drawing on its centuries-old expertise, Danone keeps optimizing the use of dairy proteins, which offer excellent nutritional value and great versatility in the development of superior products. Thanks to ongoing research, we explore the functional properties of dairy proteins to formulate new high-protein foods or drinks that promote muscle growth and recovery and help preserve muscle mass in people suffering from disease-related malnutrition.
At the same time, we are increasingly working on plant-based sources of protein, including soy, peas, seeds and pulses. By collaborating with leading research institutes such as the University of Wageningen in the Netherlands, we are conducting innovative research into the properties of plant-based proteins to ensure that they are effective in food systems and provide the nutritional benefits that consumers expect of them. This work is well known and recognized in the scientific world, as the collaboration we have just mentioned has resulted in 40 publications in reputable journals and 6 doctoral theses, which allows the entire scientific community to deepen its understanding of plant proteins.
Meanwhile, we are also exploring other sources of proteins derived from biomass fermentation . These emerging technologies offer a promising future for protein production that is not only sustainable but also scalable and will help meet the growing global demand for quality proteins.
Protein production technologies: from innovation to commercialization
Danone is at the cutting edge of protein production technologies and is constantly looking for innovative methods to improve the efficiency and sustainability of its processes. New technologies such as precision fermentation are at the heart of our strategy, as they enable us to produce proteins from sustainable resources with minimal impact on the environment. This process significantly reduces the use of water, arable land and emissions compared to traditional production of animal proteins, making it a key part of our approach to sustainable food systems.
In 2024, Danone participated in the Mista Biomass Hack, a collaboration with startups working in the field of biomass fermentation. This hack was an exciting opportunity to develop prototypes using ingredients derived from biomass, thus accelerating the commercialization of alternative proteins.
By integrating these technologies into our product development and participating in global collaborations and research projects such as the Smart Protein Project and LetsProseed , we aim to create protein-rich solutions that are not only nutritious but also have a reduced environmental footprint.
These initiatives are part of a broader commitment to explore new protein sources that offer sustainable and functional alternatives to traditional sources and contribute to the development of a diversified protein supply chain that supports food security and sustainability.
The future of protein: innovation, sustainability, and consumer trends
The future of protein lies in innovation. By combining various sources of protein (dairy, plant-based and alternative proteins), we can offer products that meet both the needs and expectations of our consumers.
In addition to the ecological aspects of our innovations, we make it a priority to improve the sensory properties of our foods and drinks, ensuring that they have the taste and texture that consumers like, while offering the nutritional value they expect. We also work on improving the digestibility of proteins, so that our products are as easily digested and assimilated as possible by our consumers.
Our end goal is to make sustainable proteins accessible and affordable for everyone, helping to create a more resilient food system for the future. By taking into account both the nutritional quality and the environmental sustainability of protein sources, we ensure that consumers have access to the proteins they need without compromising the health or preservation of natural resources.
At Danone, our commitment to the future of protein is based on research, collaboration and sustainability. By exploring innovative protein sources and production technologies, we are paving the way for a future in which protein will play a vital role in meeting global food challenges.
Looking ahead to 2025 and beyond, Danone will continue to imagine the future of food , ensuring that alternative protein sources are integrated into our products to meet the growing needs of a changing world.
