Plant-based proteins ease into mainstream

PLANT-BASED proteins are easing their way into the mainstream market. In a recent report, Research and Markets notes that consumers’ desire to reduce consumption of animal based-protein, coupled with mounting environmental concerns, is increasing the viability of using plant proteins across various existing and new product categories.

Soy protein, the versatile protein powerhouse, remains popular owing to the economical way it allows formulators to lower fat and match or improve the protein content of dairy products including cheese, milk, frozen dairy desserts, whipped toppings, yoghurt and coffee whiteners. Application of soy proteins ranges from meat, snacks and cereals. Soy flour is used for water binding and texture modification, while soy isolates are typically for protein fortification. Soy concentrates enjoy all such functional use.

Soy

The soy protein concentrates segment, however is troubled by continued unease about its hormone effects and solvent residues after extraction. The prevalence of GMO soybeans is likewise a cause of concern among consumers.

Industry analysts see a rosy future for other plant proteins including pea, microalgae, rice and canola.

Pea protein

Pea protein in particular is estimated to expand 10 percent within the forecast period. Extracted from Split Pea, this protein type is seen as a promising ingredient. For one, it is consistent with claims of sustainability and non GMO, which consumers increasingly prefer. Because it is gluten-free and rarely causes allergic reaction, pea protein is thought to gradually replace egg and wheat protein. Having a neutral taste further enhances its appeal. Also propelling market demand is the rising consumption by sports enthusiasts on account of pea proteins’ ability to stimulate muscle and bone growth.

Some 85 percent of pea protein isolates are used in products such as soups, baked goods, cereal bars and desserts, powdered drinks and soy milk alternatives. Sixty five percent of textured pea protein are used as meat substitutes and other vegetarian foods.

Spirulina and Chlorella

And then there’s protein from microalgae, Spirulina and Chlorella. Aside from being sustainable and green, it’s also a unique source of protein, fiber-healthy lipids and micronutrients. Given its nutritional value and a protein digestibility of 88 percent, it is ranked as a high-quality protein source and a versatile one to use in applications ranging from beverages, bakery, soups, sauces to cream.

Microalgae are growing in popularity in the sports nutrition market because they are packed with arginine and glutamine, which are essential to building muscle mass. But they have a long way to go as a food ingredient given the high cost of production. Depending on the algae species, production process and location, growing microalgae requires plenty of water and high energy consumption. The upside to microalgae is that it saves soil, uses fertilizer efficiently and does not need pesticides.

Many benefits but not without challenges

Despite the surging demand and huge market potential, producing with plant-based proteins is not without sensory challenges.

Taste and texture remain major issues. These proteins have a generally bitter taste that turns off picky consumers. Most foods made with plant-based proteins need additional ingredients to maintain moisture and improve taste. Most consumers are accustomed to dairy and egg protein ingredients.

To make foods with plant-based protein ingredients more appealing to the palate likewise requires significant investments in research and development.

The clean label trend is also influencing manufacturers in the industry. Health-conscious consumers pay close attention to what is on the label and this compels companies to use simple and clean labels.

Offering functionality and cost-effectiveness

Aware of such challenges, food and beverage ingredient manufacturers are hard at work to address them. Cargill helps customers achieve their required taste, mouth-feel functionality and nutrition profiles.

The company supplies wheat gluten and soy proteins. Aside from offering the economic advantages of plant proteins over animal proteins, its products also deliver added functions such as fat/water binding, emulsification, texture/structure improvement, viscosity building and shelf life extension.

“Our key capability is to provide innovation in protein stability, fat floating control, suspension, and mouth feel/texture. In addition, our ingredients are sustainably sourced and have authentic taste profiles that meet consumer expectations,” said Sun Ying Bei, manager for functional system product line, Cargill China.

Sun Ying Bei, manager for functional system product line, Cargill China

The company’s wheat gluten provides consistency in flour, better dough machinability and extended shelf life for finished products. It is most commonly used in pastas and bread.

In the soy protein category, Cargill’s soy flour and textured flour brands offer 54 percent protein content. In its hydrated form, it can be used to substitute large portions of raw meat thus increasing yield, adding juiciness and lowering fat. Both are also ideal for granola-type cereal bars and can contain more than 30 percent soy flour by weight.

New prospects in APAC

Asia Pacific is one of the centers of demand due to its rapid urbanization, and most companies recognize the emerging opportunities in this expanding product category.

“The region’s rapidly growing plant protein drink market provides great opportunities for new entrants, not only for domestic players, but also for international companies,” said Mr Sun. “In China, for example, leading dairy companies have recently launched walnut drinks adding to an already diverse plant-based protein drink market. In the last five years, it has grown steadily, thanks to the category’s strong healthy image and concerns about the safety of cow’s milk.”

He said that Chinese consumers are traditionally more used to consuming plant protein drinks than cow’s milk partly because of high prevalence of lactose intolerance in the country. They are also often seen as natural, nutritious and environmentally-friendly.

“The growth of walnut drinks has been driven by both manufacturers and consumers changing the landscape of the plant protein drinks market in the country,” explained Mr Sun. “To further promote walnut drinks, companies could highlight a functional ‘brain power improvement’ benefit to enable the segment to stand out in a crowded plant protein drinks market.”

Rising stars: drinks derived from walnut and peanut

He said that soy drinks used to be the dominant segment in China’s plant protein drinks market. However, alongside coconut and almond drinks, soy drinks are losing ground to current rising stars–walnut and peanut drinks.

As for Cargill’s plan in this flourishing product category, “Cargill will continue to focus on healthy plant protein, and develop healthier concepts,” he said.