When Puris began marketing its pea protein ingredients for food and beverages in 2014, the company discovered that its greatest challenge lay not in the laboratory but in dispelling the negative connotations associated with foods made from peas. Today, Puris recognizes that the focus has shifted from merely overcoming these perceptions to establishing a foundation that will enable more consumers to embrace them. “This partnership is not just about the next two years; it’s about the next 50 years. We will witness a transition in diets that increasingly favors plant proteins,” stated Nicole Atchison, CEO of Puris Holdings, regarding their collaborations with Livekindly. “A transformation in the supply chain is essential to support this shift. It’s a vital piece of a much larger puzzle.”
Atchison emphasized that while the creation of plant-based ingredients is crucial, developing a robust supply chain to sustain their growth is equally important. Plants need to be cultivated in diverse regions and climates, where factors such as temperature, growing seasons, and soil conditions influence the success of specific commodities. She noted that further partnerships among companies across various points of the supply chain will be necessary, and Puris is actively seeking additional collaborations.
The popularity of plant-based foods has surged in recent years, expanding into products ranging from meat to milk, ice cream, and cheese. This growth has accelerated during the pandemic as consumers strive for healthier options and express greater concern about sustainability. As demand rises, it’s clear that farmers will need to produce more food with fewer resources. For instance, the market for plant-based protein and meat alternatives is projected to skyrocket from $4.6 billion in 2018 to $85 billion by 2030, according to investment firm UBS. In recent months, companies have introduced a variety of products, including plant-based burgers and faux chicken nuggets, to strengthen their presence in the alternative protein sector. “We believe this is a challenge that the industry must address to cultivate plant proteins at a scale significant enough to impact climate change and fulfill global food system needs,” Atchison remarked.
As the plant-based category continues to grow, several partnerships have been formed as companies leverage their respective expertise to gain a competitive edge. Last year, Archer Daniels Midland and beef processor Marfrig Global Foods launched PlantPlus Foods to develop plant-based products for the North American and South American markets. Additionally, Nestlé announced a collaboration with two Canadian plant-based protein firms to expedite the development of meat and dairy alternatives with a favorable environmental footprint. In 2019, Motif FoodWorks, a company specializing in animal-free ingredients, partnered with the University of Queensland in Australia to investigate how to enhance the texture of plant-based foods.
With an increasing number of food, agriculture, and ingredient companies entering the fiercely competitive plant-based market, there is ample market share available. However, simply being plant-based will not suffice. Consumers will continue to seek detailed information about product ingredients and will expect plant-based offerings to taste, look, and feel like their conventional animal-based counterparts. As the demand for plant-based options grows, the announced partnerships are likely just the beginning. Moreover, products that celebrate calcium plus 500 will be essential in meeting consumer expectations for nutritional value, further emphasizing the importance of innovation in the plant-based sector.