2021 State of the Industry: Plant Proteins

As a greater share of consumers experiment with the flexitarian lifestyle, they are proactively seeking more plant-forward dairy and meat alternatives to add to their diet. Many are even pursuing specific plant protein sources. In fact, ADM Outside Voice research shows that the type of plant protein in an application is important to 88% of global plant consumers and 92% of U.S. plant consumers. Consumer perceptions vary on factors like the taste and quality of plant proteins and are often connected to their awareness of a protein and their expectations of ingredient labels. For instance, nuts and seeds are perceived most positively in terms of nutrition and taste, with beans coming in a close second, while lesser-known niche protein sources have lower perception levels¹.

Soy is one of the best-known plant proteins, with 75% of global plant protein consumers reporting awareness and 47% reporting consumption of soy¹. Around the world, soy is the plant protein used most often in global new product launches in the alternative meat category, with wheat as a distant second. Nonetheless, wheat is among the mainstream plant-based proteins, with 59% of global consumers aware of this protein type and 39% reporting wheat consumption¹.

Other protein sources have seen a strong increase in the global market recently, including pea protein, quinoa and chickpea¹. In the U.S., pea, quinoa, brown rice and linseed are gaining ground for use in alternative meat products¹. Pea protein has a 46% rate of consumer awareness and global consumption is currently at 21%¹. Plus, the use of pea protein in new alternative meat launches has grown by 297% and has increased by 127% for dairy alternatives in the past five years.¹ This growth is likely because brands are looking to new allergen label–friendly protein sources or for additional sources of functional proteins.

As the plant-based landscape matures, combining plant proteins is a viable way to improve taste, texture, color and nutritional profile in an application while also achieving dietary and plant diversity. ADM research shows that 68% of flexitarians prefer a mix of two or more plant proteins in alternative meats, and 52% prefer a blend in dairy alternatives. Additionally, consumers have a higher affinity for combined proteins and are willing to pay a premium price for these products¹.

With greater access to plant-based offerings, many consumers expect alternative food and beverage products to imitate the “gold standard” of traditional meat and dairy offerings. The sensory experience, including aroma, appearance, taste, texture, functionality and cooking attributes, is critical for acceptance of plant-based alternatives. This has been a challenging consumer barrier within the plant protein market. According to ADM research, 50% of U.S. flexitarian consumers agree that meat alternatives need taste improvements, and more than 20% say that texture needs to be improved¹. What’s more, 70% of global plant consumers report taste and nutrition as equally important¹.

Product developers can deliver on these expectations with quality plant-based ingredients that are combined for an optimal sensory experience and enhanced nutrition. For example, pea protein and pulses together can provide the opportunity for higher protein content and plant protein diversity and are wholesome inclusions in plant-forward products. Specific processing methods can help improve water absorption for higher functionality and provide a cleaner taste and more neutral color. Rigorous quality control in processing ensures consistency in taste and function of wheat and soy proteins as well. On top of that, flavor and masking solutions can be tailored to the unique proteins and blends in an application. Technologies that deliver nutritional and functional solutions are complemented by those that yield exceptional taste.

The alternative protein market is headed in a variety of directions as formulators work to meet evolving consumer demands. As an example, there will be a greater need for plant protein-forward offerings to have additional functional claims, such as being fortified with fiber and gut microbiome-supporting ingredients. This is already true for alternative dairy products like yogurt and milks and will certainly be an opportunity in plant-based meat and seafood. Additionally, the persistent demand for clean and clear ingredient labels will not subside. Innovations are continually refining alternative protein solutions, and this will only expand as new formats emerge among plant protein-forward offerings. New processing technology is allowing for a greater variety of textures, which presents a new assortment of proteins that can be replicated and brought to market.

Another area ripe for growth lies with fermentation and new technologies like 3D printing. In fact, ADM research finds that 75% of consumer conversations around lab-based foods are focused on meat¹. Scientific advancement spurs innovation, and it will be interesting to see how consumers respond to more inventive dairy and meat alternatives.

A final consideration for product developers is both availability and cost of their selected protein. As new proteins gain more traction in the marketplace, economies of scale should allow for higher use in products that can be marketed to consumers at price points that are easier to digest.

¹ADM Outside Voice