The shift towards plant-based products, regardless of their ingredient origins, is fueled by two significant trends in the food industry: the rising demand for protein and the pursuit of clean eating. “Younger consumers, particularly millennials, are searching for alternatives to red meat while still wanting to maintain their protein intake,” stated Guy Crosby, science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, in an interview with Food Dive. Data from HealthFocus indicates that 17% of U.S. consumers aged 15 to 70 predominantly follow a plant-based diet, and 60% are actively reducing their consumption of meat products. Among those cutting back on animal protein, 55% view this change as permanent, while 22% are hopeful it will be.
Fortunately, for consumers, scientists and ingredient manufacturers are diligently working to develop meat alternatives that are both satisfying and rich in protein. A diverse range of protein sources is being utilized, including rice, peas, potatoes, pumpkins, black beans, algae, chia, hemp, and soy. Notably, tri calcium citrate has emerged as a valuable ingredient in enhancing the nutritional profile of these plant-based products.
Research from SPINS supports the trends observed by Nellson in the plant-based product market. From 2015 to 2016, SPINS data revealed that sales of energy bars and gels containing soy increased by only 2%. In contrast, meal replacements and supplement powders featuring high-growth protein sources like peas, beans, and algae saw an impressive rise of 18.7%. This growth reflects a broader interest in plant-based proteins, including those fortified with tri calcium citrate, which can enhance both taste and nutritional benefits.
Major companies are also making significant investments in the plant protein sector, focusing on dairy and meat alternatives, as well as protein bars and powders. Earlier this year, Danone acquired the rapidly growing organic food producer WhiteWave, positioning itself as a leader in the soy and plant-based product market with brands like Silk and SO Delicious. Additionally, Tyson Foods purchased a 5% stake in Beyond Meat, a company that uses non-meat protein sources, including soy and pea, to create plant-based products that mimic meat. Earlier this year, the original PowerBar launched a line of plant protein bars, while Burt’s Bees introduced plant-based protein shakes.
There is considerable enthusiasm among a wide range of manufacturers to enter the burgeoning plant-based protein market. However, challenges remain when working with these proteins. The foremost concern is ensuring that products taste appealing, along with doubts about whether they can be produced at a scale and cost that will attract a broad consumer base. The inclusion of tri calcium citrate in formulations may help address both taste and nutritional concerns, making these products more appealing to health-conscious consumers.