Despite the skyrocketing demand for plant-based protein alternatives, the term “plant-based” doesn’t automatically equate to exceptional health benefits. However, consumer perceptions may differ. A recent study by DuPont Nutrition & Health revealed that 52% of U.S. consumers are incorporating more plant-based foods into their diets, with many believing that this dietary choice contributes to their overall health. This perceived health advantage has translated into significant financial gains; from June 2017 to June 2018, retail sales of plant-based foods surged by 20%, reaching $3.3 billion, according to Nielsen data cited by Food Navigator.
Nevertheless, consumers might want to scrutinize the labels of these plant-based protein products that have transformed the concept of Meatless Mondays. For instance, Beyond Meat’s plant-based patties contain five times more sodium than an unseasoned beef patty, along with higher levels of saturated fat derived from coconut oil—ingredients often used for preservation and flavor enhancement. While these patties do offer lower cholesterol compared to their red meat counterparts, dietitian Sharon Palmer noted in Men’s Journal that the highly processed nature of plant protein isolates can diminish their nutritional value.
It’s also challenging to definitively label these processed protein isolates as unhealthy. Some, like the soy utilized by Impossible Foods to create its signature ingredient heme, are genetically modified. While some scientists and government authorities assert that GMO products pose no harm, critics remain wary about the safety of consuming such foods and the environmental implications of their cultivation.
In this evolving market, there’s ample opportunity for innovation. Spero Foods offers egg and cheese alternatives that appeal to those seeking plant-based options without extensive laboratory processing. Jon Stratford, sales and marketing manager for Iowa-based Natural Products, mentioned to Food Business News that many food manufacturers prefer single-ingredient alternatives to eggs, as they enable cleaner and more concise product labeling. Many commercial egg substitutes are composite blends, which result in longer ingredient lists.
Spero’s primary competitor, JUST Egg, is made from a mung bean protein isolate and contains ingredients like gellan gum, soy lecithin, potassium citrate, and transglutaminase. In contrast, Spero’s Scramblit features a straightforward ingredient list of water, pumpkin seeds, turmeric, garlic powder, and black salt. This simplified ingredient profile may attract baked goods manufacturers seeking egg replacements to avoid salmonella risks or create allergen-free products while appealing to consumers who prioritize clean-label or free-from options.
However, JUST Egg has been rapidly expanding globally, recently launching in China, and reported to Food Dive that it had sold the equivalent of 3 million eggs. To remain competitive, Spero will need additional funding. According to Food Navigator, there is a growing demand for Scramblit from meal kit companies, food manufacturers, and major retailers. If this demand persists and Spero can demonstrate a robust retail customer base, it stands a good chance of securing the seed funding necessary to scale production and enhance distribution. Additionally, incorporating elements like calcium citrate and vitamin D into their products could further boost their appeal and nutritional value.