Emerging proteins have boosted the plant-based sector in recent times, fueling further innovation and NPD. The COVID-19 pandemic is still rife in many corners of the globe, and this has put a spotlight on alternative and emerging proteins. A more significant focus on specific proteins is pending, specifically for proteins derived from starring plant ingredients that hold promise in the plant-based arena. FoodIngredientsFirst speaks with key players in the space, highlighting the potential following coronavirus concerns and a boom in ingredients from small but mighty pulses.

As reported by FoodIngredientsFirst recently, offerings labeled as “plant-based” appeal to the more extensive flexitarian consumer base more than explicitly calling out vegans or vegetarians. Cecilia Wittbjer, Vice President of Marketing at Parabel, agrees with this notion. “The flexitarian diet is widely adopted already and is the reason why consumers are actively seeking plant-based protein,” she says. 

Growth in meat and dairy alternatives is only going to continue, Wittbjer notes. “There has been innovation in meat alternatives and now it’s time for fish alternatives to shine. Vegan cheese and pet foods are following on as areas with high potential,” she maintains. “This is a very good time for emerging proteins to shine as F&B manufacturers are looking to expand their plant-based offerings.”

Wittbjer also says that giving the public a healthier choice, even when their first preoccupation is convenience will be “groundbreaking.” The technology in plant-based meat alternatives has made this possible, she affirms. 

As a result, Parabel believes the water lentil will gain ground on a larger scale. “It’s a very sustainable crop with a big potential in terms of scalability,” continues Wittbjer. “Lentein from water lentils has a similar amino acid profile and digestibility as an animal protein, which is something the sports nutrition sector is excited about.” The company is soft launching its Lentein protein isolate this fall, she adds. 

For Ritzo Richie, General Manager at Prinova, a trend towards pea protein is foreseeable. “We have seen significant increases in pea protein once again, while fava bean is definitely going to get a wider footprint on the market. Moreover, rice protein is rising, but it is more complicated because of its grittiness. However, it is still often used in combinations; for example, pea and rice protein together create a very good amino acid profile,” he tells FoodIngredientsFirst.

There is an economic drive toward vegetable proteins, says Richie. “Previously, soy protein was the most commonly used vegetable protein across many different applications. We’ve seen pea protein rise, as well as fancier varieties such as watermelon and quinoa protein. Slowly but steadily, real trends are emerging; application-wise, we see a bright future for a product that can be commercially upscaled and boasts appealing properties, such as the fava bean,” he comments. 

Meanwhile, Tony Gay, Head of Technical Sales & NPD, Nutrition at Prinova, says: “It’s not just the protein – it’s about offering a complete blend.” Often companies want to use multiple protein sources to create a blend, he flags. “They will combine all of them to improve the amino acid profile, which also sometimes aids in the mouthfeel of the product so that it’s not so grainy. Many things seem to be enhancing this area, moving into more advanced products and protein varieties,” he explains. 

Shifts in recent consumer consumption will greatly impact the sector, according to Richie. “Retail markets, catering and out-of-home markets have been profoundly affected by the closures of foodservice outlets amid COVID-19,” he continues. “Generally, we have seen that vegetable proteins have done very well in the first five months of the year and we foresee this trend to continue,” he asserts. 

For Wittbjer of Parabel, the pandemic has shone a light on factory farming as a potential breeding ground for zoonotic diseases. “This, in turn, has put a spotlight on plant proteins as part of the solutions to these problems,” she explains. “I believe that innovation with plant-based protein will increase as the coronavirus has made the broader public aware of the shortcomings of animal proteins and the existing trend toward plant-based foods.”

“The ripple effect of the COVID-19 pandemic has highlighted the vulnerability of our food system with supply chains breaking down and an increase of food insecurity around the world. It is not a coincidence that the animal food sector was the hardest hit. The present crisis acts like a magnifier underscoring the sustainability issues of our food system,” Beatrice Conde-Petit, Food Science Officer at the Bühler Group, tells FoodIngredientsFirst. 

“The present crisis is too dramatic to go back to business as usual,” she warns. “The focus on sustainability and health will clearly increase and awareness on the deadly effects of poor diets, which are high-energy and low-nutrient are additionally expected.” 

However, Conde-Petit believes animal protein foods will also have its space with more focus on making the animal food chain more sustainable. “On the other hand, the economic crisis will raise the price sensitivity of consumers. The challenge will be to increase the offerings of food products that are healthy and tasty, and at the same time, affordable and sustainable.” 

As the planet faces the challenge of feeding 9.7 billion people sustainably in 2050, Conde-Petit says plant-based proteins and single-cell proteins with far lower CO2, land and water footprint will be among the winning emerging proteins. 

“Single-cell protein produced through fermentation of yeast, bacteria, or algae are interesting niche products today for premium food applications. In the coming years, we expect to see the growing attractiveness of these proteins not only for food but also as a source of more sustainable protein for fish and poultry feed,” she explains. 

Moreover, protein-rich ingredients from pulses are booming, but also side streams from oilseed processing like rapeseed are increasingly valued into high protein food ingredients, Conde-Petit stresses. 

Innovative technologies will enable the production of higher value protein ingredients through better upstream processing with emphasis on decontamination, precision grain sorting, protein enrichment and the elimination of antinutritional factors and off-flavors. There is a large diversity in the quality and functionality of protein-rich ingredients on the market. The challenge is to process the raw materials into ingredients that are tailored for specific food products, for instance, serving the growing market of meat and dairy alternatives, she further details.  

Still, strong growth for plant-based meat remains high. “Also, the demand for plant-based dairy alternatives will grow, with the main protein-rich raw materials for beverages being nuts, pulses and cereals. For the new generation of meat and dairy alternatives, a much stronger focus is placed on taste, health and clean label,” concludes Conde-Petit.