The plant-based market isn’t shy about meat-, fish- and dairy alternatives. But a category once designed for vegans and vegetarians has evolved into something much more inclusive of all diet and lifestyle choices, says Samah Garringer, business unit director of the DSM’s Proteins of the Future.
Taking plant protein to the next level
By Samah Garinger
Welcome to the flexible age, where consumers routinely supplement their diets with plant-based protein options. Recent research shows that around 25% of all age groups worldwide have started following a more flexible diet[1] – and that number shows no signs of slowing down. As consumers become more aware of the benefits of plant-based protein, they’re looking for even healthier alternatives that meet — and exceed — their expectations. Plant-based manufacturers are therefore diversifying their portfolio with new product developments that tick all the right boxes and help their offering stand out.
Plant Based Division We know it
Plant proteins have become synonymous with healthy eating in recent years, with many turning to these alternatives to support specific health areas, such as immunity or digestive health.[i] However, as health-conscious consumers become more aware, they are checking on-pack ingredient lists. With plant-based alternatives, dieters are aware that they may be missing out on nutrients common to meat, fish and dairy and are taking steps to avoid it. Consumers want high-levels of good quality protein, for example, as well as vitamin B12, vitamin D and iron. In fact, ‘good source of protein’ is the number one attribute US consumers consider when purchasing plant-based products.[ii] It is increasingly important that plant-based alternatives are free of allergens, such as gluten and soy, and low in salt, sugar and saturated fat. According to a recent study, four out of 10 people in the United States bought a food with an allergen or intolerance label in the past year.[iii]
In addition to a good nutritional profile, today’s consumers expect an authentic and appealing taste, texture and mouthfeel from start to finish. In plant-based meat alternatives, for example, they want their food to have the distinct ‘umami’ and mellard flavors often associated with fried or grilled products, as well as a juicy and succulent mouthfeel.
Discerning consumers are also looking for fish alternatives with a pronounced ‘fishy’ flavor and a texture that mimics either flaky, light white fish or dark, oily fish like salmon. Taste and texture are strong priorities for consumers in the dairy alternative category as well. Manufacturers must create high-quality dairy alternative beverages that consumers expect without added sugar. And plant-based cheese alternatives should taste like the ‘real-deal’ and melt, stretch and crumble like traditional cheese.
As the global population grows, there is also a significant need for protein alternatives to support people’s healthy lifestyles. As a result, consumers are making small changes like adopting a flexible diet to diversify their protein intake – and looking for brands that can accommodate it.
Paving the way with protein
Responding to growing consumer demand, DSM is leading the way in this space with the development of two next-generation plant proteins that focus on taste, texture and health.
Vertis™ CanolaPRO® A high-quality canola protein that contains the required levels of all nine essential amino acids considered a complete protein. It has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, making it similar to whey and soy but naturally free of soy, gluten, dairy and the rest of the ‘big 8’ food allergens. A plant protein isolate with over 90% protein, Vertis™ CanolaPRO® Plant-based meat and dairy alternatives can be used to increase protein quantity and quality.
Following Vertis™ CanolaPRO®, DSM launched a world first for the textured vegetable protein market. Vertis™ Textured Pea Canola Protein, a blend of pea protein and Vertis™ CanolaPRO® Protein isolate, the only textured vegetable protein that is a complete protein and also free of major allergens, is a pioneering new option for food manufacturers looking to support a diverse range of dietary requirements.