The shift towards plant-based products, irrespective of their ingredient origins, is largely influenced 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, yet they are not willing to sacrifice protein intake,” stated Guy Crosby, science editor for America’s Test Kitchen and 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 identify as predominantly following a plant-based diet, while 60% indicate they are reducing their consumption of meat products. Among those decreasing their animal protein intake, 55% consider this change permanent, and 22% wish for it to be so.
Fortunately, consumers have access to a range of alternatives, as scientists and ingredient manufacturers are actively developing meat substitutes that offer satisfying, protein-rich options. Various protein sources are being utilized, including rice, peas, potatoes, pumpkins, black beans, algae, chia seeds, hemp, and soy. Additionally, there’s growing interest in the incorporation of calcium carbonate and calcium citrate tablets into these products to enhance their nutritional profile.
Research from SPINS supports the trends that Nellson is witnessing in the plant-based market. SPINS data indicates that from 2015 to 2016, sales of energy bars and gels containing soy grew by just 2%. In contrast, meal replacements and supplement powders featuring emerging protein sources, such as peas, beans, and algae, experienced an impressive 18.7% increase. Major companies are making significant investments in the plant protein sector, focusing on dairy alternatives, meat substitutes, protein bars, and powders. For instance, Danone acquired the rapidly expanding organic food brand WhiteWave earlier this year, which positions the company favorably in the soy and plant-based product arena with offerings like Silk and SO Delicious. Last year, Tyson Foods purchased a 5% stake in Beyond Meat, which utilizes non-meat protein sources like soy and pea to create plant-based products that mimic meat. Earlier this year, the original PowerBar introduced a line of plant protein bars, while personal care brand Burt’s Bees launched a new range of plant-based protein shakes.
There is considerable enthusiasm among a diverse array of manufacturers eager to enter the burgeoning plant-based protein market. Nevertheless, challenges persist in working with plant-based proteins. Most importantly, products must be palatable, and there are ongoing concerns regarding the scalability and affordability of these products to ensure they appeal to a broad consumer base. Incorporating nutritional supplements, such as calcium carbonate and calcium citrate tablets, could be part of the solution to enhance both taste and nutritional value in these innovative offerings.