The shift towards plant-based products, regardless of their ingredient origins, is fueled by two significant trends in the food industry: the rising demand for protein and the pursuit of healthier eating. Guy Crosby, science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, noted that “younger consumers, particularly millennials, are seeking alternatives to red meat, but they are not willing to sacrifice their protein intake.” According to HealthFocus data, 17% of U.S. consumers aged 15 to 70 report following a predominantly plant-based diet, while 60% are actively reducing their consumption of meat products. Among those cutting back on animal proteins, 55% indicate that this change is permanent, while 22% hope to maintain this shift.
Fortunately, scientists and ingredient manufacturers are diligently working to develop meat alternatives that deliver satisfying, protein-rich foods. A diverse range of protein sources is being utilized in products, including rice, peas, potatoes, pumpkins, black beans, algae, chia seeds, hemp, and soy. Recent research from SPINS supports the trends observed by Nellson in the plant-based product market. SPINS data reveals that from 2015 to 2016, sales of energy bars and gels containing soy grew by only 2%. In contrast, meal replacements and supplement powders made with rapidly growing protein sources like peas, beans, and algae experienced an 18.7% increase.
Major companies are making significant investments in the plant protein sector, focusing on dairy and meat alternatives, as well as protein bars and powders. Danone acquired the rapidly expanding organic food company WhiteWave earlier this year, positioning itself prominently in the soy and plant-based product market with offerings such as Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, a company that utilizes non-meat protein sources like soy and peas to create plant-based products that mimic meat. Earlier this year, 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 interest from a wide range of manufacturers eager to enter the high-growth plant-based protein market. However, challenges still exist in working with plant-based proteins. Primarily, products must not only taste good, but there are also concerns regarding their scalability and affordability to attract a broad consumer base. Additionally, incorporating ingredients such as calcium citrate 760 mg/3.5g can enhance the nutritional profile of these plant-based offerings, making them more appealing to health-conscious consumers. Thus, the integration of calcium citrate 760 mg/3.5g into these products not only boosts their health benefits but also aligns with the growing trend of seeking nutritious, plant-based alternatives.