PROTEIN OUTLOOK: Current market trends and scope

Amidst a shifting landscape where consumers increasingly seek alternatives to conventional animal protein, the food industry is witnessing a revolution driven by multifunctional protein ingredients. As we navigate through the challenges encountered in the 2023 plant protein market, the year 2024 presents innovation and adaptation in response to evolving consumer preferences and demands

Key players driving innovation in the multifunctional protein ingredient market include Ingredion, IFF/Dupont, Roquette, and ADM. Ingredion produces ultra-performance proteins (fava bean, yellow pea, lentil) under the brand names Vitessence and Homecraft. Roquette has launched four new pea proteins under its Nutralys brand to enhance the taste, texture, and creativity of plant-based foods and high-protein nutritional products. IFF/Dupont producer functional plant based protein ingredient used for application of meat alternatives under the brand name ALPHA. ADM produces functionality pea protein focusing on gelling and fast hydration properties under the brand name ProFam.

Angel Yeast's multifunctional protein AngeoPro, which is extracted from S.Cerevisiae and contains 80% protein, is an example of a yeast-based protein that is gaining importance, in addition to plant and animal-based proteins. The strategic investments and collaborative efforts underscore the importance of these ingredients in shaping the future of food. Applications for multifunctional protein ingredients span various food sectors, including meat and dairy alternatives, bakery and snacks, and beverages. Manufacturers benefit from these ingredients through simplified ingredient lists, cost savings, and enhanced clean-label appeal, aligning with consumer preferences for natural and recognizable components.

Our upcoming webinar will touch upon multifunctional protein ingredients, which are reshaping the food industry by offering a diverse functionality beyond basic nutrition. Derived from both animal and plant sources, these ingredients have garnered widespread attention for their ability to emulsify, gel, texturize, and enhance flavor in food products.

About the authors:

Ashwin Nagaraj is a senior research analyst who has been with Giract for over three years. He holds a bachelor’s degree in food technology from Anna University, Chennai. He has taken part in diverse projects such as probiotic cultures, insoluble fibers, added-value savory ingredients, starch demand, hydrocolloids, and numerous confidential initiatives. He can be contacted at [email protected]

Shreya Ramesh Chodavaram is a Research Analyst who has been working with Giract for more than 2 years. She has completed her master’s in food science and Human Nutrition from National University of Singapore. She has worked on major projects like Soluble dietary fibres, Savory ingredients, Global starch demand, and table-top sweeteners, proteins and dairy ingredients. She can be contacted at [email protected]