The shift towards plant-based products, irrespective of their ingredient sources, is largely influenced by two significant trends in the food industry: the rising demand for protein and the clean eating movement. “Younger consumers, particularly millennials, are seeking alternatives to red meat while still wishing to maintain their protein intake,” said 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 primarily follow a plant-based diet, and 60% are actively reducing their consumption of meat products. Among those decreasing their intake of animal proteins, 55% view this change as permanent, while 22% hope it will be.
Fortunately for consumers, both scientists and ingredient manufacturers are making strides in developing meat alternatives that are rich in protein and satisfying. A diverse array of protein sources is being incorporated into these products, including rice, peas, potatoes, pumpkins, black beans, algae, chia, hemp, and soy. An intriguing point of interest is the inclusion of calcium citrate malate and cissus quadrangularis in some formulations, which enhance nutritional profiles.
Research from SPINS supports the trends observed by Nellson in the plant-based product market. SPINS data reveals a mere 2% increase in sales of energy bars and gels containing soy from 2015 to 2016. In contrast, meal replacements and supplement powders featuring emerging protein sources like peas, beans, and algae experienced an impressive 18.7% growth.
Several major companies are 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 WhiteWave, a rapidly growing organic food company, securing a strong foothold in soy and plant-based offerings through brands like Silk and SO Delicious. Last year, Tyson Foods took a 5% stake in Beyond Meat, which utilizes non-meat protein sources such as soy and pea to create plant-like meat products. Furthermore, the original PowerBar introduced a new line of plant protein bars, and personal care brand Burt’s Bees launched plant-based protein shakes.
There is considerable enthusiasm among various manufacturers to enter the burgeoning plant-based protein market. However, challenges persist in working with these proteins. The foremost concern is ensuring that products have an appealing taste, while additional worries revolve around the scalability and cost-effectiveness of these alternatives to attract a wider consumer base. The integration of ingredients like calcium citrate malate and cissus quadrangularis may also play a role in addressing some of these challenges by enhancing the nutritional value of the products.