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Plant Protein: Feeding the Future of Food - digital magazine

Plant Protein: Feeding the Future of Food - digital magazine

Protein’s popularity has expanded beyond sports nutrition into consumers’ everyday diets. Plant-based alternatives such as pulses, pea milk and algal ingredients are rounding out traditional options like soy and nut milks.

Protein is an indispensable part of the human diet, but its production can present challenges for human consumption, as well as the economy and environment. Offering compelling nutrients—and often touting lower calories and carbon footprint than dairy and meat—many plant sources are being promoted as natural, sustainable alternatives. Frozen foods are a hot spot for innovative proteins, with plant-based meat alternative sales up 32.3 percent since last year and entrées up 18.4 percent.

Takeaways for Your Business

• Almost one-third of U.S. consumers surveyed said they occasionally like to have meat-free days.
• Milk alternatives such as almond, cashew and oat are expected to hit sales of US$10 billion by 2022.
• Plant-based lupine boasts 36.2 g of protein per 100 g—higher than beef
with 26.6 g per 100 g.

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