Do you know what your kids or grandkids will prefer to eat when older? As a mom, I usually have a strong influence on what my son is eating. Eventually he will make his own choices, and his choices are partially influenced by what we teach at home, but there are lots of external factors that modulates the choices he is going to make today and into the future. Yes, I am talking about, marketing campaigns, social media, movies, TV, teachers, doctors, friends, etc. He is growing in a new world, with information overload and very different perspectives on what’s good for him. As early as 4 years old, my son was already talking about taking care of the environment, about being nice to animals and how he knew apples are more nutritious than cake because high fiber foods are better than sugary ones. The new generations are growing with conscious minds, they want purpose on what they do and a nice story behind what they eat, that is one of the reasons why alternative proteins are here to stay.
New generations are already playing an important role as decision makers in modern society, and food companies need to look at their needs to innovate and be prepared for the new economic boom coming from younger consumers. Gen Y and Z together, will influence how food is consumed more than any other population group in history. The workforce today is younger & they are demanding food products that are delicious, nutritious, and better for the planet. Additionally, new consumers like flexibility & diversity in the products they eat and drink. That trend has put pressure on how the food industry innovates, how it uses new ingredients, new technologies and new product formats. Ten years ago, if you went to the store to buy milk you had only a few options; whole milk, skim milk and defatted milk, maybe soymilk. Today, you have 10X more choices from milk-type products from almonds, oats, peas, cashews, coconuts, hazelnuts, chickpeas, flax, macadamia, rice, plant protein blends & emerging fermented technologies; many of them in organic, non-GMO, allergen free & local versions. Diversity is an important driver of choice with the modern consumer, and alternative proteins are opening a world of innovation opportunities in the new food ecosystem. That is one of the reasons why companies like ADM offer alternative protein solutions from more than 30 plant-based sources in multiple formats: isolates, concentrates, flours, grits & textured ingredients, and systems.
ADM can help you to identify alternative protein solutions to achieve desired composition, functionality, nutrition, flavor, and color that will differentiate your products
Sustainability is another important driver of purchase intent and alternative proteins are supported by numerous scientific studies; this body of evidence resonates among younger generations which are highly informed. A more efficient use of land, less use of fresh water and lower CO2 emissions per Kg of protein produced, support a message of hope as part of global efforts to feed a growing population in a more responsible & diverse way. The word “alternative” implies benefit around “risk reduction” for the food industry. Having options when it comes to food ingredients can greatly de-risk supply chain complexities and provided reduced uncertainty during difficult times. Pairing plant with animal-based proteins in food & beverages is also a very effective strategy in some regions, allowing for the production of more food at the right price so it is more accessible to the less privileged. In that regard, alternative proteins are contributing to a food secure and sustainable future.
What are the Alternatives?
Among plant proteins, soy and wheat dominate the food industry globally and the reasons are obvious. They are widely available, cost-effective and very functional ingredients. In the case of soy protein, it has the highest nutritional quality compared to other plant-proteins, offering additional opportunities in the specialized nutrition space helping facilitate the partial or total replacement of dairy, meat or eggs as protein sources in commercial products. The reasons why soy protein is the number one solution used in meat alternatives today are versatility and its ability to provide the right flavor, texture, and nutrition profile. One of the most important factors in formulating alternative foods is choosing the right ingredients and looking for synergies in the finished formula. For instance, to achieve good texture in a chicken nuggetalternative, you may need to combine a textured soy protein with a low nitrate/nitrite soy protein isolate of high-gelling and high-emulsification capacity. On the other hand, if you want to optimize texture and nutrition in a protein-bar, you may need to formulate with a high-protein soy crisp in combination with an enzymatically modified soy protein isolate with very low water-holding capacity. ADM is your partner of that can help you to identify alternative protein solutions to achieve desired composition, functionality, nutrition, flavor & color that will differentiate your products.
Beyond soy, pea protein is the fastest growing plant protein in food applications targeting more rigorous consumer needs around allergen-free claims & plant diversity. In my twelve years of experience working with plant proteins, I never saw so much excitement for a new ingredient. Pea protein isolates, textured pea ingredients and blends with other plant proteins are becoming more popular in products such as powdered & RTD beverages, meat and dairy alternatives, snacks and baked goods. Today, ADM leverage decades of experience on the plant protein space to transform raw peas that contain 23% protein into a protein-rich functional ingredient with 80% protein that can help to fortify plant-based products at a competitive price. Pea protein is a versatile ingredient that offers light color, clean flavor profile and allergen-free benefits, however it is key to define the functionality required in the intended application when choosing the right pea protein solution. A soluble, medium to low viscosity, non-gelling pea protein may be a good solution for a plant-based beverage, while a low solubility pea may perform well in an extruded cereal.
All emerging alternative proteins have challenges, and part of the solution is to understand their nature, understand how they work synergistically in a system, and to identify the best strategies for efficient scalability. The opportunities are endless, and innovations in the alternative protein space will continue to revolutionize the way we produce food & eating behaviors of generations to come.
