Vestkorn responds to heightened meat-alternative demand with textured pea and faba protein launch

04 Nov 2019 --- Vestkorn, a Norwegian producer of pea protein and faba protein, has launched a range of textured pea and faba protein. With this launch, Vestkorn targets the increasing demand for sustainable, clean-label textured plant proteins. The new processing line is co-located with the protein processing plant in Tau, Norway. The processing will be fully integrated with the existing lines for the extraction of protein. This in-line setup improves sustainability and ensures the stable quality, the company says. To secure short lead times, the ingredients will be distributed from Vestkorn’s distribution facility in Denmark.

Vestkorn textured pea protein and Vestkorn textured faba protein are based on dry extracted faba and pea protein. No chemicals are used in the processing and no wastewater is created during production as with wet-processed plant protein. This makes the products some of the most sustainable textured proteins available, says Vestkorn.

Vestkorn will present its new ingredients at Food Ingredients Europe (FiE) in Paris from December 3-5, 2019.

Plant-based boom
The market for plant-based products continues to be a leading food and beverage industry trend. Plant protein, and pea protein in particular, has been adopted by vegans, flexitarians and consumers looking for healthier alternatives to meat and animal-based proteins. 

The momentum in plant-based products is leading to a desire for ingredients that comply with vegetarian and vegan dietary needs. That includes an increased demand for more protein – especially from non-animal, sustainable sources.  

Last month, FoodIngredientsFirst reported that Cosucra is continuing its development in the fast-evolving market for plant-based foods with the opening of a second pea processing plant in Denmark.

According to Givaudan research, the global plant protein market is expected to grow at 8 percent CAGR to reach US$13.7 billion by 2021. The flavors specialist further highlights that 57 percent of global consumers are actively seeking protein sources, spurring a 92 percent growth in sales of plant protein products recorded over the last year. Additionally, Innova Market Insights data notes that there has been a 45 percent average annual growth of food and beverage launches with a vegan positioning (CAGR, 2013-2017). These products increased their market penetration in Europe from 1.5 percent in 2013 to 7 percent in 2017.

Amid the flurry of NPD within the plant-based space, Givaudan recently launched a unique flavoring approach to transform the taste of plant-based meat alternatives. The flavor giant’s new techniques allow for extensive use of high-moisture texturized vegetable proteins (TVP). 

Developed as part of Givaudan’s program in protein, these advancements have been the result of many hours of research, trial and learning, where even minute changes in flavor composition, water or temperature can have a dramatic effect on the end result.

Within the vegan meat space, a 2018 Innova Market Insights consumer survey showed one in five US consumers “have eaten less meat across the past year.” Meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from 6 percent in 2013, the market researcher reports. There has been considerable activity and innovation from new plant-based meat brands targeting opportunities for good-tasting, nutritious and sustainable options among vegetarians, vegans, meat reducers and flexitarians.

By Elizabeth Green