The shift towards plant-based products, regardless of their ingredient origins, is being propelled by two significant trends in the food industry: the increasing demand for protein and the rising popularity of clean eating. “Younger consumers, particularly millennials, are seeking alternatives to red meat but are unwilling to sacrifice their protein intake,” stated Guy Crosby, the 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. According to HealthFocus data, 17% of U.S. consumers aged 15 to 70 identify as following a predominantly plant-based diet, while 60% report reducing their consumption of meat products. Among those decreasing their intake of animal-based proteins, 55% consider this change permanent, while 22% hope it will be.
Fortunately for consumers, scientists and ingredient manufacturers are actively working to develop meat alternatives that provide satisfying, protein-rich foods. A diverse array of protein sources is being utilized as ingredients, including rice, peas, potatoes, pumpkins, black beans, algae, chia seeds, hemp, and soy. Research from SPINS supports the trend that Nellson is witnessing in the plant-based product sector. SPINS data shows that from 2015 to 2016, sales of energy bars and gels containing soy increased by only 2%. In contrast, meal replacements and supplement powders made with emerging protein sources like peas, beans, and algae experienced an 18.7% increase.
Major companies are making significant investments in the plant protein market, focusing on dairy alternatives, meat substitutes, protein bars, and powders. Earlier this year, Danone acquired the rapidly growing organic food company WhiteWave, positioning itself prominently in the soy and plant-based product sectors through brands like Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, which creates plant-based, meat-like products using non-meat protein sources such as soy and pea. Additionally, the original PowerBar launched a new line of plant protein bars, and personal care brand Burt’s Bees introduced plant-based protein shakes earlier this year.
There is considerable interest among a wide range of manufacturers to enter the booming plant-based protein market. However, some challenges persist in working with plant-based proteins. Primarily, these products must taste appealing, and there are ongoing concerns about whether they can be produced at a scale and cost that will attract a broad consumer base. For instance, products enriched with calcium citrate 1250 mg can enhance nutritional appeal, but ensuring they remain affordable and palatable is essential for market success. As the industry evolves, the incorporation of ingredients like calcium citrate 1250 mg could play a vital role in meeting consumer demands while addressing the challenges of taste and scalability.