Food Ingredients First speaks to key industry suppliers on the maturation of the plant-based market, which has sustained momentum through its diversification into new formats and innovation around more sophisticated meat analog textures.

According to research by ADM, 59% of global specialized nutrition occasions are now plant protein sourced, versus 28% reporting animal protein sourced. 

ADM anticipates a growing adoption of new protein sources and technologies, with 43% of global plant-forward consumers believing it’s healthier to get protein from a wider variety of sources, compared to in 2020.

“This openness demonstrates the further potential for new protein sources, blends, hybrids and advancements in technology,” highlights Jacquelyn Schuh, marketing director at ADM’s Global Protein and Savory category.

“Hybrid protein products in the market today feature a combination of animal-based and plant-based proteins,” she notes. “They also feature blends of familiar plant-based proteins like soy, wheat or pea with emerging plant-based ingredients like chickpea, lupine or canola, as well as other wholesome plant-based ingredients like beans, pulses, ancient grains, seeds or nuts.”

Plant-based development is anticipated to fuse with fermentation-derived ingredients for sustainably scalable foods (Image credit: Enough). Among these hybrids, Schuh anticipates the expanding application of novel ingredient sources, such as fermentation-derived proteins derived from controlled microbial processes. Notable advances within this sector this month have included mycoprotein producer Enough’s recent €40 million (US$43.5 million) growth funding round, as well as Imagindairy’s self-affirmed GRAS status for its novel cow-free authentic dairy proteins.

“In fact, when asked about interest in next-generation science and technological advances, global plant-forward consumers are most interested in trying plant-based products with plant-based novel ingredients, followed by hybrid alternative options (combinations of familiar and new technologies), then fermentation-derived sources,” says Schuh.

ADM builds out plant protein library
ADM has been building out its library of 30-plus distinct plant-based ingredients, plant proteins and plant-based systems, as well as investing and partnering with food-tech companies and start-ups to expand “next-generation” protein technologies.

The supplier recently introduced extensions to its clean-tasting and functional pea protein solutions for the North American and EMEA regions.

“For example, our new ProFam Pea 572 and 573 are low in sodium and non-GMO, fulfilling demands for nutrient-dense, high-protein products that may also help formulators meet clean label targets,” says Schuh.

“This unique optionality reflects modern consumers’ evolving desires for offerings – such as snacks and bars, dairy alternatives and sports nutrition products – that consumers perceive as better for themselves, as well as their communities and the planet.”

In other developments ADM has also added new solutions within its AccelFlex Texture Systems, comprising value-added and unique-to-ADM textured pea protein ingredients. “These systems provide enhanced texture and mouthfeel across a range of product categories, while also supporting on-trend, label-friendly offerings,” says Schuh.

“Additionally, we’re supporting new innovations to fill gaps in alternative protein eating occasions, including whole muscle-like offerings such as alternatives for steaks, chops and shellfish,” she details.

“Last year, we launched our Arcon HM1 and HM2 functional soy protein concentrates tailored for high moisture extrusion. These solutions help manufacturers optimize texture, delivering on the consumer-preferred ‘bite and chew’ in whole muscle-like plant-based meat alternatives.”

Cargill has channeled investments into the burgeoning cultured meat space, with investments in UPSIDE Foods, Wildtype and Aleph Farms (Image credit: Aleph Farms).Cargill drives forward 3D bioprinting
In the active plant protein arena, Cargill recently announced a strategic partnership with Cubiq Foods to target the wide-scale commercialization of novel fat technologies and support accelerated customer innovation within the plant-based food space.

Cargill is currently focused on Go!Drop, an ingredient with a licensed trademark of Cubiq Foods, which is marketed as a smart fat solution offering nutritional and functional benefits. Nutritionally, Go!dro enables formulators to reduce total fats, saturated fats and calories compared to traditional animal fats or tropical oils.

“Functionally, it aims to replicate animal fat in terms of visual appearance, mouthfeel and bite,” comments Tasha Hermes, R&D and innovation manager at Cargill. “However, this is just the beginning as we work together to bring more innovations to the market.”

“In Europe we recently launched Cargill plant protein TEX PW80 M, a unique textured blend of pea and wheat protein which mimics ground meat-like texture, juiciness and bite.”

Alongside its neutral taste, TEX PW80 M is designed for firmness and a meat-like bite, delivering chew, juiciness and mouthfeel.

“The textured protein addresses food processors’ needs, too,” adds Hermes. “It offers enhanced functionality and contributes to production process optimization, highlighted by a great hydration ratio and rapid hydration speed, as well as the option to color and flavor the protein.”

“Equally important, it provides a high protein content, with a minimum of approximately 77% protein, and offers an improved amino acid profile compared to most other single-source botanical proteins.”

Looking further into the intricacies of texture in plant-based meat, Cargill is focusing its R&D efforts on cultivated protein by investing in partners, such as UPSIDE Foods (cultivated beef, chicken and duck), Aleph Farms (cell-based cow steaks) and Wildtype (cell-based seafood) which are bringing this technology forward.

“3D printing supports appearance delivery of whole muscle cuts with continued work related to their texture,” says Hermes. “Many companies are working towards improving this technology including Cocuus, an innovator in 3D bioprinting technology to produce alternative proteins.”

In other industry advances, 3D printing is currently being leveraged to print imitation squid ink – made from microalgae protein and mung bean protein – for authentic vegan calamari.

A cube of cell-based steak by Aleph Farms (Image credit: Aleph Farms).Expanding product formats
Proteins have been primarily focused on sports nutrition, but Michael Natale, global platform leader of Ingredion’s Plant-based Proteins division, notes other new and unique applications are cropping up on the market. 

“For example, protein-rich snacks such as crackers and cookies are popular with consumers who are looking for a nutritious and convenient option for busy lifestyles,” he remarks. “Our team has explored various prototypes featuring plant protein ingredients – including our new pea & rice protein blend that works exceptionally well in extruded snacks and beverages.”

Ingredion’s most recent plant-based protein innovation is a blend of pea and rice isolates that is ideal for ready-to-mix beverages and protein bars.

“This novel protein blend delivers the functionality that formulators are looking for, with low viscosity for a cleaner and smoother texture. From a taste standpoint, it outperforms on sensory and delivers a clean neutral flavor, offering formulators a blank slate to work with,” comments Tara Kozlowich, global strategic director of Ingredion’s Plant-based Proteins division.

“This isolate blend provides a PDCAAS of 1.0, making it an excellent choice for customers looking for on-pack higher protein claims.”

Ingredion’s long-term investment focus is on exploring novel technologies and working on new types of proteins to solve inherent challenges. “We expect to see further expansion of plant protein sources and demand for pulses with tremendous untapped potential, such as lentils, fava beans and chickpeas,” says Natale.

“We have a team of experts at Ingredion at every stage of the value chain – from plant science to food science and applications that are all working towards new and innovative ingredients and solutions and how to best translate how those ingredients work best into prototypes,” he notes.

“At our pilot plant, we are able to run trials and test product feasibility – we work closely with our customers to co-create and solve formulation challenges along the way.”