Powering the future of food :
How plant-based proteins are revolutionising new product development
Over the past two decades , plant-based protein ingredients used in the food and beverage industry have evolved and grown significantly .
While soya protein initially dominated the market , consumer demand for clean-label , allergenfriendly , and sustainable alternatives has ushered in a new era for protein alternatives . Today , in addition to pea protein , wheat protein and plant-based protein concentrates ( a combination of ingredients such as fava bean and yellow pea ) are popular .
With continuous advancements in extraction methods , formulation techniques , and new recipes , plant proteins will continue their steady upswing , offering more functionality for food manufacturers , and a better taste and sensory experience for consumers – significantly impacting innovations for plantbased product solutions in the food industry .
Driving the shift in plant-based innovation
The rise in plant-based products high in protein is driven by the consumer ’ s desire to be healthier , take care of the environment , and critically , behave ethically towards domestic animals reared for eating .
These requirements led to a burst of new product development including dairy alternatives , high-protein plant-based snacks , meat substitutes such as nuggets , burgers , and sausages , and readyto-drink beverages and functional shakes in the sports nutrition category .
To meet demand , brands are constantly investigating fresh solutions in high-protein plantbased ingredients that not only offer optimal nutrition , but solutions to common product development challenges .
Historically , high protein plantbased products struggled to meet
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