Alternative proteins: Pulses poised for growth while new technologies projected to drive taste, texture and nutrition

29 Nov 2023 --- As the world’s population rises, the search for sustainable alternative proteins continues to gather pace within the F&B industry. Food Ingredients First examines the consumer trends and market dynamics influencing the alternative protein space, which includes how health and wellness claims are driving the demand for products and solutions across a range of categories, as well as what plant-based ingredients are poised for growth.

The trajectory for alternative proteins — especially plant-based proteins — is vast.

Big players within F&B, ingredient suppliers and significant corporations have alternative proteins on their radar, while governments and NGOs generally support their use and innovation. 

Aside from alternative proteins’ health and wellness credentials, plant-based proteins are popular because they reportedly reduce food-related GHG emissions that damage the planet. 

Recently, the European Parliament voted to boost plant protein production and consumption in a development that could lead to the EU becoming less dependent on animal feed imports while helping to tackle climate change. 

Most consumers cite “digestive health,” “immunity,” and “high protein” as key points that affect their purchasing decisions, says Natale.Michael Natale, global platform leader for Plant-Based Proteins at Ingredion, explains that the vast majority of consumers cite “digestive health,” “immunity,” and “high protein” as the most crucial points influencing their purchasing decisions. 

These findings are backed up by the company’s recent proprietary Atlas study, which confirms that 75% of respondents said they would pay more for products with these offerings. 

“Clean label ingredients remain of interest, particularly those with sustainability callouts,” he tells us. “More specifically, consumers are curious about plant-based products that deliver nutritional improvements, have recognized ingredients and feature packaging claims like ‘natural’ and ‘sustainably sourced’ that they associate with quality.”

“As a result, manufacturers need versatile, multi-functional ingredients that boost nutrition, have a high degree of consumer appeal and support ESG initiatives, as is the case with pea protein.”

Propelling pulses
According to Ingredion’s research, 82% of consumers found it appropriate to have pea protein in their food and beverage products.

This finding can be attributed to pea protein being the most preferred plant-based protein as it is non-allergenic, has a clean flavor and easily integrates into most food applications, Natale continues.

“Additionally, other pulses like fava, lentil and chickpea are also highly preferred due to their high protein content. Even other ingredients used in formulating, like starches and citrus fibers, are increasingly utilized for their functional properties, high consumer acceptance and environmental impact.”

Pea protein is emerging as the most preferred plant-based protein as it is non-allergenic and has a clean flavor.Natale expects to see further expansion of plant protein sources and demand for pulses with tremendous untapped potential, such as yellow peas, lentils, fava and chickpeas. 

“We believe these ingredients will continue to gain exposure due to their nutritional content, functionality and sensory profile, offering added benefits to food and beverages. There will also be new technologies introduced in the processing that improve taste, texture and nutrition,” he says. 

Expanding protein choices
Jacquelyn Schuh, global protein & savory marketing director at ADM, explains how manufacturers are specifically seeking alternative proteins that can swiftly expand the protein choices on store shelves and deliver on greater protein content to consumers, all while tasting exceptional and meeting clean label targets. 

“ADM’s vast library of plant-based ingredients and systems, coupled with our formulation expertise and technologies, provide highly functional, clean-tasting protein solutions to our customers for crucial ease of use.”

“Soy and pea proteins are especially pertinent at the moment, as their sensory attributes and nutritional values are excellent foundations for many alternative protein applications. Soy is one of the few non-animal proteins that is a “complete protein,” with a protein digestibility-corrected amino acid score (PDCAAS) of 1, which is equal to the PDCAAS of animal-based protein. Pea protein is inherently non-GMO, making it ideal for reaching clean label goals.”

ADM recently expanded its pea protein portfolio with solutions grown, sourced and produced in the North American and EMEA regions. These include low sodium ProFam Pea 572 and 573, in addition to its AccelFlex Texture Systems (TS).

“We tap both soy and pea proteins in our AccelFlex TS and Functional Systems to help solve textural, structural and functional challenges in meat alternatives. Additionally, to support expanded protein choices and more eating occasions for alternative protein, we utilize solutions like our Arcon HM1 and HM2 functional soy protein concentrates tailored for high moisture extrusion (HME) for whole muscle-like meat alternative offerings.”

Pushing health attributes
Schuh agrees that brands are highly influenced by what motivates consumers to purchase plant-forward or vegan options, with health and nutrition remaining top motivators for plant-forward consumers. Taste, texture, and increased variety have become substantial drivers, as well.

Plant-forward consumers are interested in added protein with additional benefits supporting digestion and weight management.“Further, plant-forward consumers are interested in added protein with additional and complementary perceived health attributes, including support for digestion and weight management. This call for multi-functional wellness support is showcasing in innovative formats like plant-based frozen desserts with high protein and fiber, as well as vegan ready-meal kits with protein and probiotics,” she says. 

Conscientious consumers are also considering how their food and beverage purchases can support the planet’s well-being in addition to their own. “Shoppers are examining product labels for claims like plant-based, vegan, non-GMO and/or organic. Transparent sourcing is critical to meeting this increasing expectation.”

Schuh cites the company’s extrusion facility in Serbia, that enables the production of locally sourced, non-GMO soy, with the majority of the soy used grown within 100 kilometers of the facility. 

“Plus, as part of our AccelFlex TS, we have new, non-GMO textured pea protein ingredients grown, sourced and produced in Europe. This is on top of advancing our protein capabilities at our facilities in Straubing, Germany, as well as in Decatur, Illinois, in the US, for localized solutions and research-focused innovation.” 

Alternative dairy
Givaudan recently detailed how the dairy alternatives category is a key area of focus for the company during the Plant Based World Expo Europe.

“Alternative proteins, in general, are a big scope of work for us at Givaudan. At our stand at the Plant Based World Expo, we highlighted a number of things that relate to plant-based dairy alternatives, specifically desserts,” Igor Parshin, global marketing manager for Plant Attitude & Beyond Experience, told us. 

“We bring years of expertise, specifically in plant-based and alternative proteins, and their future ,” he said. Givaudan has “Protein Hubs” located around the world, with the most recent one opening in Sao Paulo, Brazil, a few weeks ago. 

"Our Protein Hubs are where the magic happens. And, all the innovation we see today in relation to plant-based proteins comes from those hubs.”

Planteneers was also at the Plant Based World Expo, talking about protein enrichment in plant-based alternatives while hailing the potential of fungal protein. 

According to Meinlschmidt, microorganism-based food products like mushroom protein are set to be the focus in 2024.“We are very much focused on increasing the protein content in our dairy alternatives because many alt-dairy products already on the market are based on starches and hydrocolloids, so they don’t have these high-protein claims, which can make them less appealing to consumers,” Dr. Pia Meinlschmidt, team lead product management, explained. 

“Customers want a high protein concept that is also plant-based, and tailoring those levels is not always straightforward. If you take the smoked salmon concept, we have managed to get a protein level of around 5%, and of course, we want to increase this because a traditional animal-based salmon has 20%-25% protein content.”

What’s next for alternative proteins?
For Meinlschmidt, the future of plant-based innovation looks bright, with new products expected to be upgraded nutritionally. “The nutritional value of foods will become a key topic in 2024, as well as microorganism-based food products like mushroom protein.”

“Fungal protein is really innovative and definitely an area which we are looking to explore more. It’s a complete protein with all nine essential amino acids, like many of its animal-derived counterparts,” she concludes.

Hybrid solutions
With novel technologies and sources fueling alternative protein development, manufacturers must not lose sight of crucial sensorial and nutritional elements, says Schuh at ADM.

“Consumer perception of protein sources and technologies is also key for both acceptance and adoption of new offerings. Hybrids are an important part of bridging the gap between what’s now and what’s next.”

“With plant-forward consumers putting less emphasis on the alternative protein source itself when searching for different protein options, formulators have a range of sources to pull from, as long as they check the boxes on taste, texture and nutrition. What we see today are hybrid solutions with both animal-based and plant-based proteins, enabling category growth that’s not all or nothing, as well as a chance to retain flexitarians and gain new consumers to the broader plant-based category.”

Consumers expect the F&B industry to be transparent about regenerative agricultural practices, land, water usage and decreased GHG emissions.“Further down the line, we will see more opportunities for technologies like precision fermentation or cellular agriculture. Hybrids that lean on soy and pea proteins as anchors will also play an important role in bringing these technologies to the mainstream,” she adds.

She further cites ADM’s research findings, which stated that when global plant-forward consumers were asked about interest in next-generation science and technological advances, they expressed maximum interest in trying plant-based products with plant-based novel ingredients, followed by hybrid alternative options (combinations of familiar and new technologies) and then fermentation-derived sources.

Ingredion also expects new technologies introduced in the processing that improve taste, texture and nutrition.

 “As far as advancements in the industry, there has been a lot of movement in cellular agriculture, as consumers search for other alternatives that replicate the taste and texture of animal-based proteins while consuming far less environmental resources,” underscores Natale.

 “Lastly, we believe there will be a continued sustainability focus as consumers look for transparency from companies on regenerative agricultural practices, land, water usage and decreased GHG emissions. Reducing the environmental impact on food production will drive innovation in the alternative protein sector,” he concludes. 

By Gaynor Selby