Looking at the current landscape of next-generation food, how does ADM define the relationship between taste and texture innovation and long-term consumer preference?
The global demand for more protein content continues to grow, driving innovation across food categories. As consumers increasingly prioritise their longevity and overall well-being, plant-based proteins are becoming central to this shift.
At the same time, sensory expectations are higher than ever. Insights from our proprietary research platform ADM Outside Voice℠ reveal that in Germany, 32% of consumers who avoid plant-based meat cite unappealing taste as the reason, and 25% point to texture being unappealing.
As a result, sensory performance, particularly taste and texture, has become a critical differentiator. For European plant-forward consumers, products must deliver on both taste and nutrition as well as align with their values, while for the larger “carefree” segment (defined as those who eat both plants and animals and do not seek out or avoid either), taste is crucial.
This dynamic creates a clear opportunity. Alternative or hybrid/blended meat solutions can meet evolving consumer expectations, but only through continued innovation in ingredient systems and technologies that focus on texture and taste optimisation. Overall, next-generation alternative protein offerings must balance sensory quality and functional benefits to win with the consumers of today and tomorrow.
When aiming for "multisensory" excellence in product design, what are the primary benchmarks that ADM prioritises to ensure consistent quality across diverse protein applications?
Providing a satisfying multisensory experience remains a non-negotiable for repeat purchase. Our team of food scientists, formulation experts, culinary chefs and market analysts anchor solutions in clean taste and flavour authenticity, texture and functionality, as well as nutrition for reliable performance and appeal across diverse protein applications. We also know that quality starts at the source. With our direct farmer relationships and local European supply of soy protein at ADM’s SojaProtein facility in in Bečej, Serbia, we can deliver a clean-tasting, European-sourced protein solution.
The first bite of a meat alternative or hybrid application must align with consumer expectations for both taste and texture. With the expansion of our protein portfolio to include European-sourced Arcon® R & Arcon® T soy proteins, we reach these benchmarks for clean taste and excellent texture. The versatile functionality of these solutions ensures these multisensorial aspects can be achieved across different applications. Both our Arcon® R and Arcon® T solutions are available in different sizes and formats, providing optionality and consistent quality for meat alternatives, meat extensions & hybrids and other plant-forward applications.
Regarding recent developments like the Arcon® R and T series, what are the primary functional goals these solutions aim to achieve for brands focused on elevating the consumer eating experience?
Our new Arcon® R and Arcon® T soy proteins are designed to help brands elevate the consumer eating experience by delivering on several core functional goals and benefits: clean taste, excellent texture, formulation versatility, nutrient-rich and European-sourced and produced.
These solutions prioritise a clean, neutral sensory foundation. Both Arcon® R and Arcon® T help mitigate off-notes like beany, green and herbal flavours often associated with plant proteins. Plus, sensory evaluations show that Arcon® T matches or exceeds soy competitors in clean taste, allowing final product flavour systems to shine. This not only improves the overall eating experience, but it also enables simpler flavour masking strategies and supports cleaner-label formulations.
They also deliver meaningful nutritional benefits for modern consumer expectations. Soy remains a standout plant protein since it is a complete protein with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, and Arcon® R further strengthens this position with high protein concentration (68%) and dietary fibre (21%). This ensures products meet the desire for nutritious options without sacrificing taste.
Arcon® R and Arcon® T also offer exceptional versatility across applications. Enabled by our new European Arcon® production line, these solutions support a wide range of uses, from blended and extended meat products to plant-based alternatives, high and low moisture extrusion, and even bakery applications. With multiple sizes and formats available, they give manufacturers the flexibility to innovate across categories while maintaining consistent quality, functionality and consumer appeal. Moreover, in addition to being European-sourced, they are non-GMO and have third party sustainability verification optionality (ISCC and Europe Soya), aligning with many consumer preferences.
With these benefits, Arcon® R and Arcon® T can help brands create premium products that satisfy consumers on taste, nutrition and functionality, which are drivers of an elevated alternative protein eating experience.
During Bridge2Food Europe 2026 in Copenhagen, which specific industry themes or collaborative perspectives is the ADM team most interested in exploring with fellow experts?
At Bridge2Food Europe 2026, we’re looking forward to exploring how the industry can unlock the next wave of food and beverage innovation, with a specific focus on addressing the important interplay of taste, texture, nutrition and sustainability. A priority is sharing insights on how to bridge the gap between consumer acceptance and widespread adoption of plant-based, hybrid and blended protein solutions.
We’re also excited to engage across multiple touchpoints at the event. Alongside our session on protein innovation, ADM’s health and wellness team will be presenting at this show for the first time, while our technical, culinary and flavour experts will be actively involved in workshop sessions. Together, this reflects the full breadth of our end-to-end capabilities – from delivering great taste and texture to supporting broader wellness goals – and our commitment to partnering with customers at every stage of product development.
For professionals attending your session, what is the most valuable practical perspective they will walk away with regarding the future of protein taste and texture?
Attendees will gain a clear, practical perspective on how the future of protein innovation depends on combining clean-tasting, textured ingredients with deep technical expertise to create products that truly resonate with consumers at scale. Success in this space requires delivering holistically on consumers’ taste, texture, nutrition and sustainability demands without compromise.
A key takeaway is the importance of starting with high-quality, clean-tasting plant proteins to enable better-tasting, premium end products. Our Arcon® R and Arcon® T soy proteins exemplify this approach, providing a strong foundation for product development.
Importantly, bringing these innovations to life requires more than ingredients alone. With decades of expertise in plant-based proteins and extrusion – dating back to creating textured vegetable protein (TVP®) in the 1960s – ADM supports customers from concept through commercialisation. Additionally, regional capabilities like our innovation centre within the grounds of the Wageningen University campus, which is at the heart of the Food Valley in the Netherlands, enables ingredient and formulation research and hands-on collaboration with our customers, helping turn promising ideas into successful market-ready solutions.
ADM Outside Voice℠, Global Protein Consumer Discovery Report, 2025