New trends in plant-based food ingredients

plant-based food ingredients

With the advent of the global epidemic era, the public is becoming more and more eager to pursue health, and consumers pay more attention to plant-derived food ingredients. The SPINS report shows that the plant-based ingredients market is growing at a rate of nearly 30% per year, almost double the growth rate of the overall food and beverage market.

In addition to health and sustainability, the pandemic itself has boosted interest in plant-based products. According to the IFIC Food and Health Survey, 85% of Americans have changed their eating habits due to the pandemic, with 28% eating more protein from plant sources, 24% eating more plant-based dairy products, and 17 % ate more plant-based meat alternatives.

Emerging protein in beverages - pea protein

Soybean is still the dominant vegetable protein in the market, monopolizing half of the country with the advantages of low price and powerful functions. But pea protein has emerged as a notable competitor due to its label-friendly status as well as its nutritional and functional attributes.

Nutritionally speaking, pea protein is very high in protein. Although pea protein is not a complete protein, its protein digestibility corrected amino acid score (PDCAAS) value is also as high as 0.78, which is much higher than most vegetable proteins. Functionally, pea protein has good texture, emulsification and water binding properties, and high solubility – all key attributes for beverage applications. You can buy Pea Protein Powder through greenstone.

The efficacy of dietary fiber - further penetrated into the hearts of the people

In the post-epidemic era, the public is more and more eager to pursue health. Dietary fiber is known to more and more consumers, especially its ability to promote intestinal peristalsis, control blood sugar and lower fat has gradually gained popularity. According to Cargill's latest consumer survey, approximately 56 percent of adult consumers in the United States are seeking more dietary fiber to promote digestive health and reduce weight.

As early as March 2018, Coca-Cola launched "Sprite Fiber+" and "Coke Fiber+" successively, adding a soluble dietary fiber component-resistant dextrin to the beverage to increase the fiber content in the product. , thus leading the trend of using dietary fiber for new product development and product upgrading, effectively increasing the market size of dietary fiber.

Nowadays, dietary fiber food emerges one after another and has become one of the hottest markets in the food industry. Brands, large and small, use its banner to attract more consumers' attention. Rather than becoming a selling point, dietary fiber is more worthy of being deeply explored for its more utility value, adding more new connotations and brilliance to healthy foods.

Plant-based meat and plant-based milk - big hits

Impossible Foods, a well-known artificial meat company in the United States, said last month that its retail sales will increase by 70% in 2022. In recent years, the company has rapidly expanded its distribution in U.S. supermarkets. Plant-based milk is also leading the way in the U.S., accounting for 16% of the overall milk category, which the study found is leading growth and innovation across the milk category. In the entire vegetable milk market, the market share from high to low is almond (accounting for 59%), oat, soybean, coconut, and mixed milk.

Studies have found that plant-based meat and milk help with weight loss and muscle mass, and can be used to help people with certain health conditions. Food manufacturers can add ingredients such as mushrooms, microalgae, or spirulina to plant-based foods to enhance properties such as amino acids, vitamins B and E, and antioxidants. Innovations in processing and ingredients may further improve nutrition in the future.

Although plant-based meat and plant-based milk products have made incredible progress in recent years, there is still huge potential to improve taste, texture and cooking methods, and innovations in ingredients and processes are still needed to improve their nutritional properties so that they can be widely used. Increase the availability and acceptance of alternative protein products.