Innovations in Plant-Based Proteins

Plant-based and vegan claims continue to trend upwards in various food categories across the globe. While we have already been witnessing the growing popularity of plant-based diets and foods, there have been tremendous innovations in plant-based proteins over the past year. Many consumers are familiar with options such as the Beyond or Impossible burgers, and more protein options are becoming available to consumers looking for plant-based options. From red meat and seafood to poultry and even performance nutrition, there is an increasing number of options for consumers to choose from.

Plant-Based Meat & Poultry

Consumers and industry professionals alike are very familiar with established brands that offer meat alternatives that taste just as good as the real deal, but there are many new and exciting innovations in plant-based meats. To draw in new consumers, companies have been attempting to increase the realism of these alternative proteins. For example, Ocean Spray Cranberries Inc has a patent application that changes a plant-based protein from pink or red to brown when heated by coating the food in a cranberry seed preparation. Another similar example is Trophic LLC’s patent application for meat alternatives made from red, brown, or green seaweed. In addition to delivering product with more realistic visual similarities to real meat, texture is an area to focus on innovation, as, in the past, plant-based products had a reputation for having undesirable textures. To combat this issue, companies are looking at the use of soy protein film as well as 3D printed muscle meat structure. For all plant-based meat and poultry alternatives, whether it is steak or jerky, consumers are likely to continue to see improvements in taste, texture, and look.

Plant-Based Seafood

Beyond plant-based meats, consumers are seeking more seafood alternatives as they become increasingly climate-conscious. While fish substitutes continue to be a more niche market, brands can see success in this market through environmental positioning, focusing on rare, endangered, or difficult to collect seafood and pairing them with innovation. Seafood that would be of interest includes bluefin tuna and sea urchin. In the United States more than a third of plant-based protein consumers have tried and enjoyed fish substitutes. A variety of alternative seafood options have successfully entered the market including salmon, shrimp, and crab.

Sports & Performance Nutrition

Beyond more traditional proteins, sports and performance proteins have experienced growth in plant-based options. As consumers in general continue to adopt various plant-based diets, their attention is drawn to protein quality and quantity, opening the door for a variety of high-quality plant-based protein ingredients and blends. One popular protein alternative currently on the market is pea protein which improves the body’s energy capacity, muscle mass, and strength. As consumers continue to explore plant-based proteins, brands have the opportunity to innovate and influence trends in the market.

Ready to innovate with plant-based proteins? Contact us today to see how Fuchs can help you make something special.