Source:│DateTime:2020-05-15
Soaring Growth in Plant-Based Foods
U. S. retail sales of plant-based foods reached a record $4.5 billion last year, up 11 percent from the prior year, according to the Plant Based Foods Association. Dairy alternatives make up the largest share at 68 percent, while meat alternatives make up 20 percent. Categories exhibiting the highest growth are plant-based spreads/dips/sour creams/sauces (up 52 percent from 2018), creamers (up 40 percent), yogurts (39 percent), and eggs (38 percent).
Why More Consumers are Turning to
Plant-Based Foods?
Many consumers are introducing more
plant-based proteins into their diets because they believe it’s a healthier
choice than traditional dairy, eggs, and meat. Thanks to a stream of innovation
in flavors, formats, ingredients, and nutrition, there’s never been a more
exciting time to buy plant-based.
Top Trends in Plant-Based Protein
1. PLANT-BASED MILK WITH EXTRA PROTEIN
While almond milk and coconut milk remain
popular, their low protein contents prevent them from being a true nutritional
match to dairy milk. Since protein has been trending as an in-demand nutrient
among consumers, plant-based milk brands that fortify with protein have a competitive
advantage.
A top strategy for formulating dairy
alternatives with extra protein is to add a plant-based protein (such as
pumpkin or sunflower protein) or to simply increase the amount already in use—especially to 10 or 20 percent DV for a “good source” or “excellent source” claim. Higher
protein plant-based yogurts that can match the nutrition and thick, decadent
texture of Greek yogurt are also on the radar this year.
2. CLEAN LABEL PLANT-BASED MEAT
Just as plant-based milk manufacturers
responded to the clean label call, plant-based meat manufacturers are now
rising to the occasion. Creating the right texture in a plant-based meat can be
challenging, and ingredients like methylcellulose, carrageenan, and xanthan gum
can work wonders for structure and water binding. Increasingly, consumers are
looking for ingredient statements that are as natural, simple, and short as
possible.
3. MORE PLANT-BASED FROZEN MEALS
Center-of-the-plate plant-based meat has
become easier than ever to find in supermarkets. This includes patties,
cutlets, strips, nuggets, and more. However, as the demand for healthy
convenience grows, consumers will expect a greater selection of frozen entree
options that incorporate plant-based meat—especially frozen burritos, pizzas, and pasta dishes.
4. PLANT-BASED MEAT THAT TASTES LIKE MEAT
According to Mintel, 54% of U.S. consumers
think plant-based meat should closely mimic the taste of meat.2 More
plant-based meat manufacturers are prioritizing authentic meaty taste in their
plant-based meat products.
5. NEW PLANT-BASED PROTEINS
As consumers become increasingly
nutrition-savvy, their interest in protein diversity is growing. Consumers are
deliberately seeking out plant-based proteins from sources other than soy and
wheat. In plant-based dairy, for example, the use of soy protein is declining,
while pea protein has made considerable gains. pukmpkin and sunflower seed
proteins are all increasing in popularity, not just in plant-based meat and
dairy, but also in bars and bakery products.
Nutra-Herb Ingredient Inc., in response to the current surge in demand for plant-based protein, as a Plant-Based Protein supplier, launched pumpkin seed protein and sunflower seed protein for sale. It has low saturated fat content and is the main source of vegetarian protein.
Tag: Nutra-Herb Ingredient Inc., Plant-Based Protein supplier, Pumpkin Seed Protein, Sunflower Seed Protein