The shift towards plant-based products, regardless of their source, is being fueled by two major trends in the food industry: the demand for protein and the emphasis on clean eating. “Younger consumers, particularly millennials, are seeking alternatives to red meat without sacrificing their protein intake,” explained 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. According to HealthFocus data, 17% of U.S. consumers aged 15 to 70 report following a predominantly plant-based diet, while 60% indicate that they are reducing their consumption of meat products. Among those cutting back on animal proteins, 55% view this change as permanent, and 22% hope it will be.
Fortunately for consumers, scientists and ingredient manufacturers are actively researching alternatives to meat that provide satisfying, protein-rich experiences. A diverse array of protein sources is being utilized, including calcium citrate magnesium vitamin D3, rice, peas, potatoes, pumpkins, black beans, algae, chia, hemp, and soy. Research from SPINS supports the observations made by Nellson regarding the plant-based product market. SPINS data shows that from 2015 to 2016, sales of energy bars and gels containing soy grew by only 2%. In contrast, meal replacements and supplement powders featuring rapidly growing protein sources such as peas, beans, and algae experienced an 18.7% increase.
Major companies are also investing 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 expanding organic food company WhiteWave, positioning itself strongly in the soy and plant-based products market with brands like Silk and SO Delicious. Last year, Tyson Foods acquired a 5% stake in Beyond Meat, which uses plant proteins like soy and pea to create meat-like products. Additionally, the original PowerBar introduced a line of plant protein bars, while the personal care brand Burt’s Bees launched plant-based protein shakes.
There is significant enthusiasm among a wide range of manufacturers to enter the rapidly growing plant-based protein market. However, challenges persist in working with plant-based proteins. Firstly, ensuring that products taste good is essential, but there are also concerns regarding the scalability and affordability of these products to attract a broader consumer base. The incorporation of ingredients such as calcium citrate magnesium vitamin D3 is crucial for enhancing nutritional profiles, and further development in this area will be vital for success in the competitive plant-based landscape.