“The European consumers’ preference for flexitarian diets and for natural and sustainable foods is driving the demand for new sources of plant-based proteins, such as those obtained from seeds, yeast, algae, or insects. In this article, we advance what we will see on the shelves in the coming months in this type of proteins.”
“Currently, the main source of protein is of animal origin, so an increase in demand over the next 20 years would imply a 40 percent growth in the consumption of meat products. This higher demand raises the need to ensure the sustainability of the food chain, not only through more efficient processes but also by identifying new protein sources for the development of a more competitive, sustainable, and inclusive economy (European strategy 2030). Therefore, it is necessary, through innovation, to search for new alternative protein sources.”
“All of this was discussed in depth at the #Proteins2030 event (spanish) hosted by AINIA, and we have summarized it in this video:”
Toward Flexivegetarian Diets: We are increasingly comfortable, ‘green’, and seeking healthy products
The challenge of sustainability and the increasing awareness among the European population, especially among the younger generations, encompasses sustainability, health, convenience, and, by extension, well-being, health, and quality of life. All these elements shape a context that explains market demand, regulatory drive, and the growing trend of innovation and development of new protein sources.
According to the Mintel report presented at the “Proteins 2030: Designing New Sustainable Foods” event held at AINIA, 32% of Italian milk consumers have reduced their daily consumption. Meanwhile, 60% of Germans opt for replacing animal protein with plant-based protein at least one day a week. In Northern Ireland, 33% prefer plant-based proteins from legumes over meat products.
Increasingly, consumers are opting for a healthier lifestyle, evidenced by the growing interest in vegan and vegetarian diets, primarily among younger individuals, but flexitarian for other age groups. This trend is coupled with a greater awareness among consumers regarding animal welfare and the environment. Consequently, there is an increase in demand for products made from plant-based ingredients.
According to Mintel, considering consumption habits by age groups, in Spain, millennials are the age group that most favours plant-based protein foods.
Plant-based proteins as a selling point
In Europe, in recent years, the food industry has increased the launch of new products with plant-based proteins. Specifically, the percentage has risen from 8% in the period 2013-2014 to 11% in the period 2017-2018. This trend is reflected in various product categories: snacks, processed meats, fish or eggs, and dairy.
Examples include vegan burgers made with soy and wheat protein; meat analogues presented at the event by the Valencian company Ecoiberope; or energy drink preparations made with pea, pumpkin, and hemp flours, such as those presented by Biogran. Also, energy bars made by Delaviuda with quinoa, chia, rice, pea, and soy flours are an example seen at the #Proteins2030 event.
In another approach, the food industry is also launching products targeted at those who opt for a flexitarian diet. An example found on UK shelves is a smoked sausage made with pork, cauliflower, and chickpeas. A source of protein and fiber that reduces its pork content to 55%.
In Ireland, flexitarian consumers can also choose beef and mushroom burgers with pea flour. And in the UK market, beef sausages with legumes are available. A high-protein product and a source of fiber.
The most commonly used new protein sources: algae, peas, hemp, legume flours…
The new protein sources will play a fundamental role in the design of new products in the coming years, such as pea protein or seeds.
In Germany, it is possible to find vegetable burgers made with seeds, wheat, and pea protein, which also include sunflower, flax, and poppy seeds.
Pumpkin seeds and hemp flours are other rising protein sources. In the US, consumers have access to a shake with legume protein, hemp, and pumpkin.
A similar product was presented at our event by DACSA, which discussed and presented bakery products made from legume flour. Meanwhile, Grupo La Caña is focusing on innovating its vegetable products by enriching them with algae to increase their nutritional value.
Among the new protein sources presented, AINIA explained the potential of water lentil or lemna (spanish) due to its high protein content, and its research and development efforts around its cultivation and biomass recovery.
Insects as an alternative source of protein
Insects are also an alternative source of protein. As we saw at the Protein Innovation 2030 event, the Alicante-based company Insectfit has launched protein bars made with insect flour containing Omega-3 and Omega-6, as well as the 9 essential amino acids necessary for good muscle function and recovery.
As explained by the company’s representatives, consumers currently have a negative predisposition towards this ingredient, which is why its use by the industry is still anecdotal.
To avoid consumer rejection, the best option is to “make the ingredient invisible” in the product and also add ingredients that improve the sensory quality of the final product. An example of this can be found in China; Real Nutriceutical Shun launched nutritional drinks with silkworms, an aspect that was not openly communicated to consumers on the packaging. So far, silkworms are among the types of insects that have been used in the launch of new protein-rich products.
How to combine natural products vs. new protein sources
Innovation in new products must be able to combine natural ingredients with new protein sources. To illustrate this scenario, consider a gluten-free, dairy-free, and sugar-free coconut beverage made solely from natural ingredients rich in proteins.
If your company needs to formulate or reformulate a new product to align with consumer trends towards healthy foods, contact us. Our culture involves collaborating with companies to drive innovation and applied R&D. For this purpose, we have a multidisciplinary team with extensive experience and expertise, along with key technologies such as extrusion, bioproduction, microencapsulation, and cell lines.
