What propels the ecosystem of alternative proteins forward?
Expanding the protein landscape is becoming more and more important to fulfill the ever-increasing needs of our food system as well as changing consumer demands. This is driven by a fast growing global population, environmental concerns, as well as health, wellness, and nutrition considerations.
The availability of more protein options, including plant-based, animal-based, and innovative sources, has been made possible by new technological developments as well as ongoing investment in research and development. This is no easy task and depends on a number of variables. The food business is well-positioned to enhance the protein ecosystem by foreseeing the next wave of innovations, comprehending customer wants, creating a bridge to better nutrition, and adopting a customized approach to accessibility.
Looking forward to a fresh round of creativity
Consumers of plant products today, who are categorized as flexitarians, vegetarians, or vegans, are becoming more willing to test protein derived from a range of plant sources, including those produced using next-generation technologies1. Furthermore, compared to earlier times, these consumers are becoming less fixated on the particular protein source itself, suggesting that there are now more options for creative protein ingredient mixes and sources that satisfy functional, taste, sustainability, and nutritional requirements.
For example, hybrid solutions can support consumer acceptance and uptake of new and extended protein options by fusing well-known sources, like soy protein, with novel techniques, such precision fermentation or cell culture. According to research, global consumers of plant products are most interested in trying plant-based products with novel ingredients derived from plants, followed by hybrid alternative options (a combination of familiar and new technologies), and finally, fermentation-derived sources, when asked about interest in more novel or next-generation science and technological advancements1.
The next big thing in alternative protein research is expected to be hybrid solutions of plant-based and fermentation-derived proteins combined, after innovative advancements in scaling up new or lesser-known sources including algae, lupine, and navy beans with animal proteins. Simultaneously, proteins obtained from fermentation exhibit encouraging progress, since a considerable number of consumers acknowledge fermentation as a common food procedure. In the future, cell-cultivated proteins are expected to play a major role in resolving issues with taste, nutrition, and texture in foods like cheese, steak, and fish that at first glance appear insurmountable.
Additionally, studies demonstrate that consumers view these technologies in relation to the actual foods and beverages they eat, rather than in a vacuum. The technology must be applied in a market niche that appeals to customers, addresses a problem, or fills a need in order for it to be successful2. Additionally, if products created using new technologies—like cellular agriculture or precise fermentation—prove to be inexpensive, safe, high in nutritional content, and environmentally friendly, customers are more willing to try them.3.
Promoting adoption and acceptance by consumers
Food technology firms must concentrate on the success of alternative proteins today, which primarily depends on the high standards for flavor, texture, and nutrition, as well as how they appeal to and are accepted by customers, if they hope to succeed with the technologies and innovations of the future. This is happening at a time when 54% of consumers in EMEA and 60% of people worldwide report leading plant-forward lifestyles1.
Furthermore, studies demonstrate that in order to promote customer retention, flavor, texture, and nutrition must all continue to improve. According to ADM’s exclusive study, for instance, 73 percent of customers worldwide and 69 percent of consumers in the UK agree that flavor and nutrition are equally important in the final food and beverage applications.1. As manufacturers produce offerings with favorable sensory attributes, consumers of plant-based products worldwide are also reporting that improved taste and texture is encouraging them to consume more plant-based products1. Taste and texture rank among the top five motivators for consumption of meat and dairy alternatives.1. Consumers of plant products in the UK are also influenced by worries about animal welfare and the environment, particularly when it comes to plant-based alternatives to meat and dairy.1. Companies that meet all of these requirements – the In EMEA, companies that focus on sustainability, nutrition, and sensory experience will thrive in attracting discriminating customers.
Additionally, consumers are becoming more interested in trying out other protein sources and base their knowledge on what is presently offered in substitute items on the shelf. Consumer awareness of popular plant-based protein sources is high in the UK, with 75% of consumers knowing about chickpeas, 70% soy, 70% almonds, 69% oats, and 68% peanuts.1. Additionally, consumers in the UK reported consuming these protein sources more frequently.
These mainstream sources are well-known and frequently utilized in formulations today, contributing to the improvement of alternative offers’ nutritional content and sensory experience. Maintaining this level of refinement is essential to laying the groundwork for the next round of advances. Hybrid alternatives are combining the familiar and the novel, focusing on combining animal- and plant-based proteins or more identifiable plant-based proteins like soy with emerging plant-based ingredients and plant proteins like mycoprotein, lupine, quinoa, sorghum, amaranth, or navy bean. This is true even though many consumers still gravitate toward what they find most familiar. Additionally, hybrids can help make novel sources, sciences, and technologies more approachable by helping consumers comprehend and accept them. Examples of this include precision fermentation and cell cultivation. while maximizing flavor, texture, and nutrition by utilizing each protein’s finest attributes.
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Building the link to improved dietary habits
Alternative protein advances are occurring as a result of new protein alternatives, technological breakthroughs, and formulations. These discoveries can assist meet the demand for nutrient-dense foods and beverages, customized nutrition offers, and ingredient diversity. Customers are really interested in these features. 44% of worldwide plant product consumers stated that they would want to see more plant-based goods with an enhanced nutritional profile in future formulations. This is a wish that has grown in popularity since 2020.1.
Additionally, food producers can use particular plant proteins from well-known sources, like soy, to create nutrient-dense products that taste fantastic and support wellbeing and nutrition. To be exact, soy is one of the few non-animal proteins with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, making it a “complete protein.” Manufacturers may assist satisfy consumer needs for more nutrition optionality and dietary diversity by developing multifunctional alternative protein offers that include elements like fiber, phytochemicals, microbiome-supporting solutions, and more.
Customizing the accessibility of proteins
Addressing particular local demands requires a regionalized strategy that includes developing regional expertise and using locally derived protein solutions. Different nations and areas have different preferences when it comes to the forms and kinds of plant proteins, and they also have different standards for adopting alternative proteins.
These regional and cultural differences are important for understanding customer perceptions of the importance of foods and drinks, as well as their willingness to test new goods utilizing cutting-edge technology. This suggests that consumer preferences in the alternative protein market are largely driven by the relevance of the food and beverage segments in a given region as well as the need to fill a demand that would pique their interest in unique and cutting-edge technologies and sources.
Furthermore, by utilizing and enhancing regional competencies and locally produced solutions, the sector may assist in resolving difficulties related to nutrition, accessibility, and sustainability across many locations. This offers a chance for brands to create customized, cost-effective applications for and on behalf of local markets, as well as to support local and regional production, agricultural, and technological capacities to aid in the quicker scaling of novel protein sources.
There is a dynamic and revolutionary movement occurring in the alternative protein space. Despite the obstacles to be solved, such as sensory and nutritional qualities and production scaling, collaborating with a global partner is essential to provide more protein options and paving the way for the development of a more stable and sustainable food system.