Quiet protein transition offers opportunities

Tomorrow’s world begins in our growers’ fields. The crops they cultivate are processed into nutritious ingredients and circular solutions by Cosun. With Cosun and its products, Van Loon Group is building a sustainable supply chain, circular innovation, and reducing CO₂ footprint.

"Cosun is a cooperative that has existed for 125 years. We started as a sugar beet cooperative. Today, we have around 8,500 members, who collectively own some 85% of the arable land in the Netherlands. Our unique position as a cooperative with 8,500 sugar beet growers gives us a truly strong foundation." Rutger Vaessen (Van Loon Group) adds: "Our collaboration with Cosun really reflects the way in which we work within Van Loon Group. Being proactive and hands-on really characterises our partnership. We clearly share the same goal, which always makes for a pleasant collaboration!"

“One of the new ingredients we’ve developed is a plant-based protein derived from fava beans. This protein isolate is extracted in such a way that it has a neutral taste and high functionality. This combination is unique among plant-based proteins and opens up opportunities for tasty and healthy alternatives.“In addition, at Cosun we have also developed Potato Cheezz – a cheese alternative that can be used in many meat substitutes and hybrid products. We’ve also been working hard on valorising sugar beet pulp and brewers’ spent grain by extracting protein and fibre remnants for reuse. “These are highly circular solutions with a significantly lower carbon footprint, which means we’re truly contributing to the Paris Climate Agreement goals,” Michiel enthusiastically says.”

Michiel: “I am convinced that the quiet protein transition presents enormous opportunities to reduce the entire supply chain footprint. By working closely with local farmers, we can accelerate this process. However, it's truly important that we allow consumers to gradually become used to hybrid products and avoid making too many changes too quickly. Taste evolves, and that simply takes time.” Rutger: “Technology developed by Van Loon Group and Cosun’s protein  definitely offer potential to accelerate the protein transition. However, we need to consider taste and texture, which are essential for consumer acceptance. So, as Michiel also points out, we need to allow consumers the time to adjust at their own pace.”

Michiel: “In five years, we expect the development of plant-based meat alternatives to have progressed even further. There’s no going back to the way things were; we’re on this path, and the transition is underway-especially because the Netherlands must adapt to its environmental footprint. Together, we aim to shift the balance between plant-based and animal protein by 2030. Currently, the ratio stands at 40% plant-based to 60% animal protein. Achieving a 60% share of plant-based protein would mark a significant step forward in the protein transition.” Rutger: “It’s precisely by working together that we can create tasty, high-quality meat products with a lower CO₂ footprint. In doing so, each of us is contributing to the goals set out in the Paris Agreement in our own way.”