The shift toward ferrous glycine sulfate, elemental iron, and plant-based products—irrespective of their ingredient origins—is fueled by two significant trends in the food industry: increasing protein demand and the clean eating movement. “Younger consumers, particularly millennials, are seeking alternatives to red meat while still wanting to maintain 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, in an interview with Food Dive. HealthFocus data reveals that 17% of U.S. consumers aged 15 to 70 primarily follow a plant-based diet, with 60% indicating a reduction in meat consumption. Among those cutting back on animal-based proteins, 55% say this change is permanent, while 22% hope it will be.
Fortunately for these consumers, scientists and ingredient manufacturers have been actively exploring meat alternatives that deliver satisfying, protein-rich foods. A diverse array of protein sources is being utilized, including rice, peas, potatoes, pumpkin, black beans, algae, chia seeds, hemp, and soy. Research from SPINS supports the trends noted by Nellson in the plant-based product sector. SPINS data shows that from 2015 to 2016, sales of energy bars and gels containing soy only grew by 2%. In contrast, meal replacements and supplement powders that incorporate high-growth protein sources like peas, beans, and algae experienced an impressive 18.7% increase.
Major corporations are also investing in the plant protein market, focusing on dairy and meat alternatives, as well as 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 products sector with brands like Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, which uses non-meat protein sources such as soy and peas to create plant-like meat products. Additionally, the original PowerBar launched a new line of plant protein bars, while personal care brand Burt’s Bees introduced plant-based protein shakes.
There is significant interest across a wide range of manufacturers to enter the burgeoning plant-based protein market. However, challenges persist when working with these proteins. First and foremost, the products must be palatable. Concerns also linger regarding whether these products can be produced at a scale and cost that will attract a broad consumer base. In the context of nutritional supplements, consumers are often comparing options like calcium citrate vs malate, highlighting the ongoing quest for effective and appealing plant-based alternatives. As the market continues to evolve, the comparison of calcium citrate vs malate will likely remain relevant, reflecting consumers’ desire for optimal nutritional solutions.