The shift towards plant-based products, irrespective of their ingredient origins, is being propelled by two significant trends in the food industry: the increasing demand for protein and the rise of clean eating. “Younger consumers, particularly millennials, are searching for alternatives to red meat but are unwilling to sacrifice 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, during an interview with Food Dive. HealthFocus data reveals that 17% of U.S. consumers aged 15 to 70 follow a predominantly plant-based diet, while 60% are reducing their consumption of meat products. Among those cutting back on animal proteins, 55% consider this change to be permanent, with an additional 22% hoping it will be.
Fortunately for consumers, researchers and ingredient manufacturers have been actively seeking meat alternatives that provide satisfying and protein-rich options. A diverse range of protein sources is being utilized, including rice, peas, potatoes, pumpkin, black beans, algae, chia, hemp, and soy. Research from SPINS supports the observations made by Nellson in the plant-based product market. SPINS data indicates that from 2015 to 2016, sales of energy bars and gels containing soy only grew by 2%. In contrast, meal replacements and supplement powders featuring emerging protein sources like peas, beans, and algae experienced an impressive 18.7% increase.
Major corporations are also investing in the plant protein sector, focusing on dairy and meat substitutes, as well as protein bars and powders. Earlier this year, Danone acquired the rapidly growing organic food company WhiteWave, positioning itself strongly in the soy and plant-based market with brands like Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, known for its use of non-meat protein sources such as soy and peas to create plant-based products that mimic meat. Additionally, the original PowerBar introduced a new line of plant protein bars, while personal care brand Burt’s Bees launched its own plant-based protein shakes.
There is significant interest from a wide array of manufacturers looking to enter the rapidly expanding plant-based protein market. However, challenges persist when working with plant-based proteins. First and foremost, ensuring that products taste appealing is crucial. There are also concerns regarding the scalability and affordability of these products to attract a larger consumer base. For instance, when considering what should you not take with calcium citrate, it’s essential to be mindful of the dietary choices being made alongside protein intake, as certain combinations can affect nutrient absorption. Therefore, as the plant-based movement continues to grow, consumers and manufacturers alike must navigate these complexities to ensure both palatability and nutritional efficacy.