A look at next generation plant-based proteins

The vegan diet has continued to grow in popularity over the course of 2020. Credit: Tatjana Baibakova via Shutterstock.

The vegan diet has continued to grow in popularity over the course of 2020, stimulated by ongoing health and wellness trends, as well as the emergence of sustainability within supply chains that are becoming an ever more present concern on consumers’ radars.

In fact, as of GlobalData’s latest recover tracker, nearly half (47%) of global consumers reported that ethically and sustainably sourced ingredients are more important to them than before the pandemic*¹. As a result, FMCG giants have been quick to jump on the plant-based bandwagon this year; its growing popularity is represented in consumer demand, as globally, the retail consumption of meat substitutes has grown by 8.0% in 2020, reaching US$5.1bn from US$4.7bn in 2019, outpacing the original pre-COVID forecasts for this year*.

Innovations in microflora and microalgae – next-generation animal-free proteins – could be key in capturing this growing interest and, more importantly, willingness to buy plant-based products. Here, we will look at the two key types of plant-based proteins that could revolutionize an already rapidly developing industry in the coming years:

Microflora

Microflora are microorganisms such as bacteria, yeast or fungi. Scientists are able to engineer microflora to give it the same genetic ‘blueprint’ as various meat proteins. The genetic code is the set of rules by which information encoded in genetic material (DNA or RNA sequences) is translated into proteins (amino acid sequences) by living cells. For example, all dairy proteins contain both whey and casein, two key ingredients that give traditional dairy products their characteristics. Therefore, once a type of microflora is selected, it can be engineered to give it the same genetic ‘blueprint’ as the type of protein being replicated.

Perfect Day’s has capitalised on this with its new brand, Brave Robot, which produces ‘animal-free, vegan, lactose-free, plant-based, dairy ice cream’. What differentiates the product from competitors in the plant-based ice-cream market is the inclusion of animal-free whey protein, something which helps give the product the taste and texture of traditional dairy ice-cream.

Key for the development of plant-based dairy products is replicating the full experience of traditional dairy, from taste to texture and even the way it smells. This will also help plant-based dairy products to appeal to segments who wouldn’t typically diverge from traditional dairy. With a growing number of consumers turning their attention to plant-based products, Brave Robot’s innovative, plant-based whey protein ice-cream looks set to target not just vegan consumers, but also the wider ice-cream market in general.

Microalgae

Microalgae is a potential game-changer in plant-based foods due to its strong nutritional profile, as it maintains essential amino-acids, vitamins and fatty acids. And it would seem that key players in the industry are increasingly aware of this.

Unilever has entered a partnership with biotech start-up Algenuity in a bid to expand its plant-based products portfolio. Algenuity explores chemical-free methods of tailoring microalgae to food and beverage products, particularly in terms of producing neutral smell and flavour properties. It is also a highly efficient way of generating protein. This follows a similar collaboration between Nestle and Corbion in late 2019.

Interestingly, GlobalData’s 2019 Q3 consumer survey found that 45% of global respondents believe algae to have a positive impact on their health, and as the ingredient becomes more commonplace, this is likely to rise. In terms of whey protein, this stands at 42%*².

As plant-based sectors develop, consumer choice will be dictated by more than just taste and availability. The synergies between plant-based food products and environmental sustainability mean that whichever company can create the most efficient method of protein creation will have a strong competitive advantage and consumer appeal.

Sources

*GlobalData’s Coronavirus (COVID-19) Recovery Consumer Tracker, Week 9, Global, combined responses: “It is now my top priority”, “Significantly more important than before”, “Slightly more important than before

*2GlobalData’s 2019 Q3 consumer survey – Global

*3GlobalData’s Coronavirus (COVID-19) Recovery Consumer Tracker, Week 9, Global, combined responses: “It is now my top priority”, “Significantly more important than before”, “Slightly more important than before”

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