The shift towards plant-based products is largely fueled by two significant trends in the food industry: the growing demand for protein and the rising popularity of clean eating. According to Guy Crosby, science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, “Younger consumers, especially millennials, are seeking alternatives to red meat, yet they don’t want to forgo protein.” Data from HealthFocus indicates that 17% of U.S. consumers aged 15 to 70 follow a predominantly plant-based diet, while 60% are reducing their consumption of meat products. Among those cutting back on animal proteins, 55% view this change as permanent, and 22% hope it will be.
Fortunately, scientists and ingredient manufacturers are exploring alternatives to meat that offer 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. Notably, calcium carbonate and elemental calcium are also being integrated into these products to enhance their nutritional profiles.
Research from SPINS supports the trends observed in the plant-based product market. The data reveals that from 2015 to 2016, sales of energy bars and gels containing soy increased by just 2%. In contrast, meal replacements and supplement powders made with emerging protein sources like peas, beans, and algae experienced an 18.7% increase. Major companies are investing in the plant protein sector, focusing on dairy alternatives, meat substitutes, protein bars, and powders. For instance, Danone’s acquisition of the rapidly growing organic food company WhiteWave earlier this year positioned them prominently in the soy and plant-based product market with brands like Silk and SO Delicious. Additionally, Tyson Foods acquired a 5% stake in Beyond Meat, which produces plant-based meat alternatives using non-meat protein sources such as soy and pea. Earlier this year, the original PowerBar introduced a line of plant protein bars, and personal care brand Burt’s Bees launched a range of plant-based protein shakes.
There is considerable interest from a wide array of manufacturers eager to enter the high-growth plant-based protein market. However, challenges persist in working with plant-derived proteins. Taste remains a primary concern, along with questions about whether these products can be produced at scale and at a cost that will attract a broad consumer base. Incorporating elements like calcium carbonate and elemental calcium can help address some nutritional gaps, but ensuring overall product appeal is essential for success in this burgeoning sector.