The shift towards plant-based products, irrespective of the source of ingredients, is being 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 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.
According to HealthFocus data, 17% of U.S. consumers aged between 15 and 70 describe their diets as predominantly plant-based, while 60% indicate they are reducing their consumption of meat products. Among those cutting back on animal proteins, 55% believe this dietary change is permanent, and 22% hope it will be.
Fortunately for consumers, scientists and ingredient manufacturers are actively exploring alternatives to meat that provide satisfying, protein-rich foods. A diverse range of protein sources is being utilized, including rice, peas, potatoes, pumpkins, black beans, algae, chia, hemp, and soy. Notably, pure encapsulation calcium citrate is emerging as a popular ingredient in some of these products.
Research from SPINS supports the trends observed by Nellson in the plant-based product market. 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 featuring high-growth protein sources like peas, beans, and algae experienced an impressive 18.7% growth.
Major corporations are making significant investments 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 growing organic food company WhiteWave, positioning itself favorably in the soy and plant-based product markets with brands like Silk and SO Delicious. Last year, Tyson Foods took a 5% stake in Beyond Meat, which utilizes non-meat protein sources such as soy and pea to produce plant-based, meat-like options. Additionally, the original PowerBar brand introduced a line of plant protein bars, while personal care brand Burt’s Bees launched plant-based protein shakes.
There is considerable enthusiasm among a wide range of manufacturers to enter the rapidly expanding plant-based protein market. However, challenges persist when working with these proteins. Above all, products must taste appealing, and there are ongoing concerns about whether these offerings will be scalable and affordable enough to attract a large consumer base. The integration of pure encapsulation calcium citrate into formulations may help address some of these challenges by enhancing nutritional profiles without compromising on taste.