The shift towards plant-based products, irrespective of where the ingredients come from, is propelled 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, but they are not willing to forgo their protein intake,” explained 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. HealthFocus data reveals that 17% of U.S. consumers aged between 15 and 70 primarily follow a plant-based diet, while 60% are reducing their consumption of meat products. Among those cutting back on animal protein, 55% consider this change permanent, while 22% hope it will be.
Fortunately for consumers, scientists and ingredient manufacturers are actively exploring meat alternatives to produce satisfying, protein-rich foods. A diverse range of protein sources is being utilized as ingredients, including rice, peas, potatoes, pumpkin, black beans, algae, chia, hemp, and soy. Research conducted by SPINS supports the trends that Nellson is witnessing in the plant-based product sector. Data from SPINS indicates that from 2015 to 2016, sales of energy bars and gels containing soy saw a modest increase of 2%. In contrast, meal replacements and supplement powders featuring high-growth protein sources like peas, beans, and algae experienced an impressive rise of 18.7%.
Major corporations are increasingly investing in the plant protein market, focusing on dairy and meat alternatives, as well as protein bars and powders. Earlier this year, Danone acquired WhiteWave, a company known for its organic products, which positioned Danone as a leader in the soy and plant-based market with offerings like Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, a company that utilizes non-meat protein sources such as soy and pea to create plant-like products. Additionally, the original PowerBar brand introduced a new line of plant protein bars, and Burt’s Bees, known for personal care products, launched a series of plant-based protein shakes.
There is considerable interest from a wide range of manufacturers eager to venture into the rapidly growing plant-based protein sector. However, challenges remain in working with plant-based proteins. First and foremost, ensuring that products taste good is essential. Furthermore, there are ongoing concerns regarding whether these products can be produced at a scale and cost that will appeal to a broader consumer base. In discussions about health, questions often arise such as, “Is calcium citrate bad for you?” This highlights the ongoing need for transparency and education regarding the nutritional profiles of alternative protein sources.