Move over soy? Fava, hybrid formats and insects trend in alternative proteins

27 Jan 2021 --- With the COVID-19 pandemic impacting daily choices, more consumers are turning to plant-derived proteins, hailed as better for the planet and better for personal health. With this in mind, the protein space has been propelled even further into the spotlight.

Manufacturers are competing for the attention of today’s conscious consumers who acknowledge animal welfare, sustainability, environmental impacts and health as key drivers when choosing protein. FoodIngredientsFirst speaks with protein players who share their insights. 

“This has helped propel plant-based industry innovations into new categories that may have previously seen a slower adoption,” says Jenny Palan, senior strategic marketing manager for plant protein at Kerry. 

Mindy Leveille, global strategic marketing manager for dairy and plant proteins at Kerry, forecasts that “combinations of plant proteins will be in the spotlight for 2021 as they deliver protein with a nutritional profile equivalent to dairy, meat or eggs.”

One key challenge when formulating proteins is overcoming the beany flavor tones and gritty textures delivered by some plant sources.According to Kerry, 71 percent of consumers believe alternative dairy beverages are healthier and better for the planet. “The transition of consumers toward plant proteins is remarkable and looks set to continue for the foreseeable future,” states Leveille. 

Turning the tide on soy?
Meanwhile, Sylvain Jouet, global product manager for savory at Givaudan, says choosing the right alternative protein source can be “a bit of a balancing act for manufacturers.”

While soy remains a top choice for plant-based protein, it comes with certain drawbacks like being a common allergen. 

“Popular alternatives like pea protein and wheat protein are also on the rise, but other less-known alternatives, such as oat, show great promise,” Jouet explains. 

In the alternative meat space, Kerry sees continued success with soy, pea and wheat alternative proteins in 2021 as the overall meat alternative category continues to grow and expand into new formats.

“These protein sources have proven to be a formulation staple, allowing for a good base to start from as developers venture into new product categories. We also anticipate seeing more products use novel protein ingredients such as mycelium and mycoprotein and expect their sustainability story to be a strong consumer driver,” comments Palan. 

In the alternative dairy space, oat, cashew and hybrid blends are among the top trending bases because they deliver a dairy-like performance and are easily paired with neutral proteins such soy, pea and sunflower. 

“These trending bases and proteins work together for optimal taste, performance and nutrition that creates balance within the product,” she adds. 

Focus on fava
ICL Group is focusing on applications and uses for its pea-based fiber technology and pea and fava bean textured proteins. 

“We have found a better eating experience results from combining textures to create a more meat-like mouthfeel. We also recently introduced different sizes of our pea-based and fava texturates that allow for this versatility in formulating,” says Nancy Stachiw, R&D director, North America at ICL. 

ICL has begun using both pea and fava together to formulate healthy, tasty solutions in both the alternative meat and seafood markets.Today’s consumers have adopted a more holistic approach to personal health.

Developing food with the texture and mouthfeel demanded by customers can be challenging when working with innovative proteins such as pea and fava bean, notes Stachiw. 

“Our formulations utilize these proteins to create highly adaptable ingredient technologies, helping achieve optimum texture and providing an eating experience similar to meat. Binding alternative proteins fibers or texturates can also be difficult, and we have several formulating solutions for this challenge,” she explains.

As more consumers incorporate plant-based foods into their lifestyles, the opportunities are endless on where the category can grow, Stachiw argues.

Beyond the burger?
Although alternative burger patties are the most widely available plant-based meat, consumer interest is high for expanded formats. 

“In 2020, we saw an increase in plant-based chicken alternatives on retail shelves. We believe that trend will continue in 2021 with new plant-based chicken formats and more availability in expanded channels,” Stachiw continues. 

“Our customers are requesting formulations that mimic the fibrous nature of traditional chicken.”

Meat snacks are another category primed for growth, reflecting current consumers’ interest in high-protein and snacking trends. 

“Staple meat categories such as pork and seafood are also likely to see additional plant-based growth,” she details. “The alternative seafood space is creating a lot of interest – we have ready applications for clams, calamari, shrimp, scallops and fish.”

Plant-based products will continue to see product innovation and refinement in 2021, says Kerry.Hybrid potential 
According to Stachiw, hybrid technologies are an “excellent way to reduce meat intake” and help consumers adopt a healthier lifestyle and deliver environmentally sustainable meat alternatives to the industry. 

Hybrid plant protein ingredients, such as Kerry’s ProDiem plant proteins, are a rising ingredient as they enable product developers to offer high-quality complete protein content.

Leveille says: “Hybrids do have some taste, texture and mouthfeel challenges that your ingredient supplier should be able to help you with. Kerry recently expanded its plant protein range to include pea, rice, soy, sunflower and others to offer a wide range of functional and nutritional benefits to product developers.”

Insect appeal
According to the International Platform of Insects for Food and Feed (IPIFF), insects can be a viable solution for protein-rich products. 

“In the past years, numerous insects as food producers rapidly transitioned from ‘ingenious ideas’ to established food producers – delivering nutritious and sustainable ingredients, snacks, or meat analogs to consumers from different corners of the old continent,” says IPIFF secretary-general Christophe Derrien. 

As global dietary habits are evolving and consumers' willingness to try new protein-rich products is increasing, edible insects are gaining more and more interest, he comments. 

“Insects are highly versatile and can be added in foods directly as whole insects or processed into a granular powder or paste to increase nutritional value or functionality, as well as various ingredients such as protein powder and insect oil.” 

Presently, the highest market share of the edible insects market is represented by whole insects (close to one-quarter of the products on the market), followed by bars, snacks, specialty food ingredients and pasta. 

“By 2025, specialty food ingredients will cover one-fifth of the market, with snacks and bars remaining in second and third place in terms of market share. Thanks to a high growth rate (2020 vs. 2025), meat-like products and functional food will rank fourth and fifth in terms of market share in 2025, according to figures from the IPIFF factsheet Edible insects on the European market.”

The recent novel food authorizations in the EU should also play a constructive role in shaping the market, facilitating access to insect-based products in countries where the demand for functional food, pasta or meat analogs is generally high, Derrien details.

IPIFF acknowledges that diversified eating styles and diets across Europe require the availability of a wide variety of products and ingredients for European consumers to meet their daily dietary needs. Edible insects are gaining traction among consumers.

Therefore, the IPIFF considers that edible insects – together or in combination with other novel sources of proteins – can add value to European diets as a complement to low-protein diets. In addition, insects may also be seen as a protein fortifier in a wide range of commonly-consumed products. 

“We don’t claim that insects are the only alternative protein, but they will play an important role accompanied by other alternatives, such as algae or spirulina,” comments Bastien Rabastens, IPIFF executive committee member who is in charge of food matters. 

“Hybrid applications would widen new areas of the food system and create an opportunity to focus, on the one hand, on the customer demands and, on the other hand, on the co-creation of products containing proteins from different sources, which could complement each other,” affirms Marloes Martens, the IPIFF vice-chair of the IPIFF working group on food safety. 

Thus, stronger synergies between different actors in the agri-food chain and the European insect sector will positively contribute to achieving the objectives of the “Farm to Fork” – offering nutritious, sustainable and delicious food products to consumers.

By Elizabeth Green

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