Lab-grown proteins start to affect the dairy and meat sectors.
Plant-based alternatives have been competing with meat and dairy products for consumer dollars in recent years. Another rival is about to approach.
“Protein ingredients are about to undergo a significant upheaval,” stated Stephanie Mattucci, Mintel’s associate director of global food science. “Both the meat industry and the plant-based meat industry are expected to be disrupted by clean meat or lab-grown meat.”
On August 25, Ms. Mattucci participated in a virtual webinar hosted by Food Business News about trends and innovations.
According to her, the success of the upcoming protein generation will depend on how well it tastes, feels, and is priced. According to her, clean meat confronts challenges with cost, volume, and regulatory approvals while taste and texture continue to be major obstacles for plant-based meat substitutes.
Retail products already use proteins grown in laboratories. Perfect Day, a Berkeley, California-based firm, provides non-animal whey protein isolate that is used in Brave Robot, an animal-free ice cream brand. “A simple, animal-free treat that uses less land, energy, and water,” the package label reads.
Ms. Mattucci remarked, “It is a clever approach to make: something delicious but with less of an impact on our climate.”
Lab-grown proteins may find use in various product areas, such as sports nutrition and cheese substitutes.
“These non-animal whey proteins are really just getting started with ice cream,” the speaker stated. “Synthetic non-animal dairy proteins, of course, offer new possibilities in categories where nutritional or technological problems have truly hindered vegan innovation, pending regulatory approval.”
The following protein found in peas
Plant protein, particularly pea protein, is developing products at a rapid pace. According to Mintel’s Global New Products Database (GNPD), pea protein is currently present in about 1% of all food and drink launches worldwide. Compared to five years ago, the percentage has more than doubled. With soybean protein at almost 3% and wheat protein at little over 2%, pea protein still has room to increase.
According to Ms. Mattucci, fava beans and chickpeas are good sources of protein. Chickpea-based dairy-free mozzarella-style shreds are available from Daiya Foods in Burnaby, British Columbia. Fava beans are an ingredient in Beyond Sausage sold in the UK.
In a March 2020 Lightspeed and Mintel survey, US consumers were asked which plant-based meat substitutes’ sources of protein they preferred. Chickpeas or garbanzo beans were mentioned by 45% of respondents, ahead of quinoa (44%), but behind lentils (46%). Other percentages were 41% for seeds, 34% for soy, 32% for peas, and 22% for fava beans.
According to Ms. Mattucci, “chickpea offers a clean label and a soy-free alternative in meat substitutes.” It can flourish in the market for meat substitutes, particularly if customers are looking for those more well-known ingredients. Actually, the proportion of meat substitutes made with chickpeas has increased from 2% to 4% during the past ten years.
Instead of using chickpeas as the only source of protein in their goods, formulators frequently incorporate them for functionality.
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“This resembles the initial days of pea protein’s introduction into the market, when it was primarily utilized for practical purposes rather than being a prominent component,” Ms. Mattucci stated.
According to her, fava beans have emulsifying and gelling qualities and can take the place of eggs in recipes. They have the potential to enhance the texture of meat alternatives, particularly sausage alternatives.
The subsequent Greek yogurt
Additionally, Ms. Mattucci discussed the growing interest in immunity. She cited a Lightspeed and Mintel survey that found 86% of US consumers agreed that eating a balanced diet is essential for a robust immune system. Globally, 42% of German consumers of functional foods reported using fortified/functional foods and drinks to enhance their immune system, and 70% of Chinese adults reported frequently consuming foods and beverages that improve their immune systems as a result of COVID-19.
Consumer awareness of probiotics, prebiotics, and postbiotics is rising due to concerns about immunity.
According to Ms. Mattucci, “this will open up new possibilities for fermented foods and could actually make kefir the next Greek yogurt.”
Water kefirs, which are vegan-friendly substitutes for dairy kefirs, are among the products available.
According to Ms. Mattucci, kefir is becoming more and more popular in the fermentation industry. It has a lot of probiotics in it. There are several different textures to choose from, ranging from drinkable to spoonable.