The shift towards plant-based products, regardless of ingredient origin, is fueled 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 Guferrous Fuy 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 15 to 70 identify as following a predominantly plant-based diet, while 60% are actively reducing their consumption of meat products. Among those cutting back on animal-based proteins, 55% consider this change permanent, and 22% hope it will be.
Fortunately for consumers, scientists and ingredient manufacturers have been exploring alternatives to meat that provide satisfying, protein-rich foods. A diverse array of protein sources is being utilized, including rice, peas, potatoes, pumpkin, black beans, algae, chia, hemp, and soy. Research from SPINS supports the trend 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 increased by only 2%. In contrast, meal replacements and supplement powders made with emerging protein sources like peas, beans, and algae experienced an impressive 18.7% growth.
Major companies are making significant investments in the plant protein sector, 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 market through brands like Silk and SO Delicious. Last year, Tyson Foods acquired 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 line of plant protein bars, while personal care brand Burt’s Bees introduced plant-based protein shakes.
There is considerable interest among a wide range of manufacturers to enter the rapidly growing plant-based protein market. However, challenges persist when working with plant-based proteins. Most importantly, products must be palatable, and there are ongoing concerns about whether these products can be produced at a scale and cost that will attract a broad consumer base. The incorporation of ingredients like kal cal citrate in these formulations may also play a role in enhancing the nutritional value of plant-based offerings, as manufacturers strive to meet consumer demands for both taste and health benefits.