Quinoa, often classified as a pseudocereal but technically a seed, is increasingly gaining popularity as consumers recognize its remarkable nutritional benefits. Notably, quinoa is a complete protein, containing all nine essential amino acids. Additionally, it is rich in fiber, gluten-free, and packed with antioxidants, minerals, B vitamins, and iron. In light of its global popularity and crucial role in food security in the Andes, the United Nations designated 2013 as the International Year of Quinoa.
In the regions where quinoa is cultivated—primarily Peru, Bolivia, Ecuador, Colombia, and Argentina, with growing interest in the U.S. and Europe—quinoa is often roasted and ground into flour for baking, but it’s also cooked as a cereal, used in pasta, and incorporated into soups. The potential success of Quiny, a quinoa-based powder and ready-to-drink beverage, is still uncertain. However, its taste and texture might be more grainy and savory compared to other plant-based drinks made from oats, soy, and nuts. Swebol has indicated that these products will contain no added sugar, which could be appealing for consumers looking to limit sweetness. Additionally, they will be certified organic and fair trade, attributes that may attract certain buyers.
According to Food Navigator, Quiny will comprise water, quinoa, canola oil, calcium carbonate, pectin, and salt. The patented manufacturing process involves washing the seeds to eliminate bitter saponins—phytochemicals that protect the plant from predators. After milling and heating the seeds, an enzyme is introduced to break down starches. Subsequently, oil and calcium are added, along with acacia gum to thicken the mixture to a yogurt-like consistency.
Swebol highlights the sustainability aspects of quinoa and has been collaborating with Bolivian farmers to ensure long-term supply. Mauricio Peñarrieta, an assistant professor of food science at the University of La Paz San Andres, shared that the initiative has encouraged young individuals to cultivate quinoa instead of seeking other employment. He also noted that these value-added products could stabilize quinoa prices and promote economic development in Bolivia’s agricultural communities.
The plant-based beverage market has gradually evolved from its initial reliance on soy, almond, rice, and coconut, now expanding to include peas, brown rice, oats, and quinoa. As consumers seek novelty, unique offerings may attract those weary of conventional options. Furthermore, quinoa’s drought-resistant properties and low water requirements enhance its sustainability profile.
MarketWatch reports that the global plant-based beverage market is anticipated to grow at a compound annual growth rate exceeding 11% from this year through 2023. Valued at $11.16 billion in 2017, it is projected to reach $19.67 billion by 2023, driven by the increasing number of consumers making flexitarian dietary choices and reducing animal-based product consumption. These trends could facilitate the introduction of new plant-based beverages. As consumers become more focused on purchasing lower-calorie foods with higher nutritional value, quinoa’s benefits—particularly its calcium content—may prove advantageous for Quiny and Swebol as they navigate the evolving market landscape in the 21st century.