Product Focus: Plant Protein
As protein becomes more sought-out by consumers, many manufacturers are infusing select products with a wide range of plant proteins.
Jan 22, 2018
Protein is one of the most sought-out nutrients by today’s consumers. With many trying to increase their intake of plant-based foods, varied plant proteins, ranging from pseudo-grains such as flax, hemp and quinoa to pulses and nuts, are finding their way into dairy alternatives, beverages, baked goods and snack foods.
The International Food Information Council (IFIC) Foundation’s 2017 Annual Food and Health Survey showed 73% of shoppers view plant proteins as healthy, as compared to only 38% for animal protein. And while less than 2% of shoppers view plant protein as unhealthy, this is how 10% characterize protein from animal sources.
This is fueling more innovation with plant proteins; however, one of the challenges that product developer’s face is masking their often beany, grainy or green flavor profiles. Product developers often find that plant protein blends work best. For example, in the beverage sector, Califia Farms, Bakersfield, Calif., reformulated and extended its line of Protein Almondmilk to now offer 8g of protein per serving, which is comparable in protein content to an 8-oz. glass of dairy milk. The protein comes from rice, peas and maca root powder. The line includes Maca-‘Nilla (vanilla and cardamom), Choc-A-Maca (chocolate) and Maca-Spresso (coffee). Emeryville, Calif.-based Rebbl now offers Cold-Brew Protein. A 12-oz bottle contains 12g of protein from peas and sunflowers in a coconut milk and cold-brew coffee base…
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