Consumers' attention to health and sustainable development has promoted the rapid development of plant protein


Some experts pointed out that the continued growth of consumers' interest in health and sustainability will drive the vigorous development of plant-based food and beverages.

The SPINS report shows that the plant-based market is growing at a rate of 29% per year. That's almost double the 15 percent growth rate for the overall food and beverage market, SPINS said.

Likewise, plant-based protein products are growing twice as fast as animal-based protein products in most segments. Experts expect this trend to continue as more people look for healthier, more natural products.

Plant-based products are no longer a niche product. This has prompted major CPG companies to redesign and innovate new product lines. Consumers are turning to plant-based products for many reasons, but the two reasons we hear most often are that plant-based products are considered better for their health and the planet.

A June 2020 survey by the International Food Information Council (IFIC) reported that nearly 70% of consumers believe plant-based protein is the healthiest; 24% said they eat more plant-based dairy; According to Cargill, more than 40 percent of people believe that plant-based products are healthier than non-plant-based products. In addition, sustainability is also an important factor for consumers to choose plant-based.

In addition to health and sustainability, the pandemic itself has boosted interest in plant-based products. According to the IFIC Food and Health Survey, 85% of Americans have changed their eating habits due to the pandemic, 28% ate more protein from plant sources, 24% ate more plant-based dairy products, 17 % ate more plant-based meat alternatives.

Trendy protein

Plant protein advanced technical service experts pointed out that soy protein is still the dominant plant protein in the market because it is inexpensive, powerful, and one of the few that can be determined to be nutritionally complete based on its protein digestibility corrected amino acid score (PDCAAS) One of plant protein. But pea protein has emerged as a notable competitor due to its label-friendly status as well as its nutritional and functional attributes.

Click to enter the details pag

 

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文