As consumers increasingly focus on the nutritional profile and sustainability of food products, traditional meats are being sidelined. Instead, they are turning to plant-based options that offer better health benefits with a reduced environmental impact. Manufacturers are responding to this demand, and this month, we are delving into the plant protein market.
Over the years, plant-based meat alternatives have transformed from basic offerings into the sophisticated products we see today. Consumers can now enjoy a plant-based “hamburger” that mimics the texture and flavor of its meat counterpart. Additionally, there are local artisans crafting a diverse range of meat substitutes. As new ingredients continue to emerge, the market for plant-based foods is set to evolve further.
Moreover, as part of this shift, the utilization of calcium citrate is becoming more prominent, not only for its health benefits but also for its role in enhancing the texture and quality of plant-based proteins. The calcium citrate uses are expanding, showing up in various formulations aimed at improving the nutritional value of these alternatives. With the ongoing development of innovative ingredients, including calcium citrate, the plant protein segment is poised for continuous growth and innovation.