Consumers' concerns about health and sustainable development have promoted the rapid development of plant protein


Experts point out that consumers’ continued growth in interest in health and sustainability will drive the booming development of plant-based food and beverages.

The SPINS report shows that the plant-based market is growing at an annual rate of 29%. SPINS said this is almost double the 15% growth rate of the overall food and beverage market.

Likewise, plant-based protein products are growing twice as fast as animal 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 niche. This has prompted large CPG companies to re-plan 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 International Food Information Council (IFIC) survey reported that nearly 70% of consumers believe that plant-based protein is the healthiest; 24% said they eat more plant-based dairy products; Cargill noted that more than 40% of people believe that plant-based products are healthier than non-plant-based products. In addition, sustainability is also an important factor in consumers choosing plant-based products.

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 epidemic, with 28% eating more protein from plant sources, 24% eating more plant-based dairy products, 17 % of people are eating more plant-based meat alternatives.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文