Nuts, grains & pulses: Plant-based eating trends boost alternative proteins

17 Jul 2018 --- Consumers’ quest for alternative protein is driving innovation across several categories involving nuts, seeds, grains and pulses, backed-up by a rise in vegan and vegetarian trends and an overall growth in meat-free food. People want products with alternative sources of protein as they turn away from traditional meat sources and one of the categories where plant-based inspired eating is driving innovation in snacking. Plant proteins fit some of today’s most significant trends in food and beverage product development – non-GMO, organic, sustainable, vegan, big 8-free, allergen-free and label-friendly. They’re also versatile and functional and that combination of attributes is why we see plant proteins in everything from beverages to bakery products.

According to Innova Market Insights, plant-based eating patterns, health attributes, versatility and a huge variety and innovative formats (new coatings, flavors and packaging) are the factors continuing to drive the new product development growth in the snacks nuts and seeds subcategory. 

Free-from and clean label positionings lead in terms of health claims used for H2 2017 launches in the snack nuts and seeds subcategory, while there is also a growing use of vegetarian positionings, as well as vegan-friendly claims. Other health claims focus on issues such as protein and fiber content, sugar reduction and weight management, according to Innova. 

Plant-based innovation is also flourishing, according to Innova Market Insights, as the growing consumer interest in health, sustainability and ethics drive plant-derived ingredients and products into high popularity. Innova reports that plant-based product claims increased by 62 percent globally (CAGR, 2013-2017) with growth occurring on platforms including plant proteins.

Pea protein 
With the increasing consumer demand for plant proteins, Cargill recently signed a joint venture agreement with Puris, the largest North American producer of pea protein and is continuing to invest in the plant and alternative protein space. 

While most pea proteins bring along a host of flavor issues, Puris pea protein is decidedly different, according to Cargill. It’s sourced from non-GMO yellow pea seed varieties specially selected to minimize the off-flavors generally associated with pulses. In addition, it’s processed without the use of hexanes to bring out the best flavor possible. 

“We see Puris as a game changer in terms of taste in pea protein, opening new doors for product innovation,” Matthew Jacobs, Global Product Line Leader-Plant Proteins, Cargill, tells FoodIngredientsFirst.

“As a growing number of consumers are looking for great taste, simpler labels and alternative sources of protein, manufacturers are turning to pea protein because of its functional and nutritional attributes. Puris pea protein offers a non-GMO, certified organic, allergen-friendly option that checks all the boxes consumers are looking for in label-friendly products. It’s also compatible with vegetarian and vegan lifestyles.” 

Consumer demand for protein is here to stay – and so is the growing interest in plant-based proteins. As these sources become more mainstream, consumers’ expectations for great taste and texture will rise as well, explains Jacobs.

“Consumers are looking for healthier options, and plant-based proteins fit their image of what those healthier options might be,” he continues. “A recent survey by HealthFocus International found a global shift in consumers’ general desire to add more plant-based foods, beverages and ingredients and reduce animal and animal-based products. More than 70 percent of the respondents indicated they were participating in this trend.” 

“The survey also found that most consumers view plant-based ingredients as healthy and the vast majority (80 percent) of respondents reported interest in getting protein from plant-based sources.”

“Those findings are backed up by a 2017 report from Innova Market Insights, which noted that plant protein claims on global new product launches went up 49 percent between 2012 and 2016.”

Cargill and Puris are also looking at ways to improve the functionality and sensory profile of the current product portfolio, as well as exploring new applications where pea protein can deliver unique value for formulators. Jacobs says they also continue to refine new formats, like crisps and blends, to enhance the utility of pea protein across various categories.

Nuts and super grains
Almonds’ nutritional profile, alongside their versatility, making them a particularly appealing ingredient that can help manufacturers deliver on consumer demands for healthful food products. Almonds can now be labeled “healthy,” according to the US Food and Drug Administration and when compared ounce for ounce, almonds are the tree nut highest in six essential nutrients: protein (6g), fiber (4g), calcium (75mg), vitamin E (7.4mg), riboflavin (0.3mg), and niacin (1mg).

California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions and they continue to inspire new products worldwide, in part because of their high protein characteristics. 

Super grains are also incorporated across a wide range of product categories from baked goods, to salads, to healthy drinks. 

Thomas Spillane, Director of Andean Grain Products Ltd, which produces and supplies high-quality natural and nutritious superfoods and ingredients native to the Andean region of South America and Patagonia, also says “that the sports nutrition sector is especially important for quinoa and chia seeds, given their strengths as sources of plant protein that help to build and maintain muscle.”

The rise of the plant-based burger 
Another subcategory which demonstrates the popularity of integrating alternative protein is the growth in plant-based burgers. 

US-based Impossible Foods makes delicious, nutritious meat and dairy products directly from plants – with a much smaller environmental footprint than meat from animals. The company mantra is that it uses modern science and cutting-edge technology to create wholesome food, restore natural ecosystems and sustainably feed a growing global population.

It’s now well-known Impossible Burger, often referred to as a “game-changer, is packed with alternative proteins. It’s made mostly of water, plant proteins, coconut oil, and heme. Heme is a key ingredient of the Impossible Burger which gives it its unique meaty flavor. It’s a protein molecule that is found in all living things – both plants and animals – and is what makes meat taste and look like meat.

Grains, beans, nuts, seeds, peas and nut butters are all delivering on the protein profile while helping the necessary texture for burgers. 

It’s not just Impossible Foods that is pushing plant-based burgers. Other big-named US restaurant chains are adding plant-based burgers packed with alternative proteins to their menus. 

White Castle uses black beans while Red Robin’s gourmet vegan burger’s protein source comes from ancient grains and quinoa ensembled in a veggie pattie that satisfies consumers who are moving away from meat and dairy. TGI Fridays could see that consumer adoption of plant-based products was quickening month by month and so launched a partnership with Beyond Meat at the beginning of 2018. “The Beyond Burger” features on TGI Fridays menus and is a mixture of pea protein isolates, yeast and other ingredients. 

CP Kelco is a key player in the alternative proteins space. The Georgia-headquartered company continues to tap into the rising demand for new product launches with pea protein which are expected to grow over the next decade. 

According to CP Kelco, while high in nutritional value, pea protein presents stability challenges and the company’s application experts work hard to determine which hydrocolloids and processing steps are essential to the successful stabilization of both neutral and acidified pea protein drinks.

CP Kelco offers an extensive portfolio of stabilizers and texturizers, in-depth research and development, along with the technical expertise to formulate alternative protein products with a stable shelf life.

Its expertise can unlock market opportunities with new flavors, nutritional profiles and consumption experiences with the higher protein levels and cleaner labels consumers demand, helping customers formulate with the best choices for the fast-growing alternative protein market. 

By Gaynor Selby