The newest protein trends in functional foods: out with the meat, in with the alt

During the past half decade, protein has become a buzzword amongst the consumer population, as well as the food and nutraceutical industries. Previously, the target audience for protein-based products was mainly athletes and devoted gym goers, but now the tides are turning as people become more proactive with their health and dietary choices. With an increased understanding of the benefits of protein intake, a growing number of average consumers are seeking out high-protein functional foods — with a survey from Nielsen finding that more than 55% of US consumers prioritise this macronutrient in their diet. 

In many cultures around the world, meat is considered to be a dietary staple; this is partly because animal-derived products are often an excellent source of protein, B vitamins and iron. However, the ethical, health and environmental implications of meat intake  have driven certain demographics to look for alternative solutions. As people begin to turn away from traditional sources of protein such as chicken, pork and beef in favour of newer and more sustainable alternatives, huge opportunities will open up for the nutrition industry.

With this trend, the supplement industry has seen a huge uptick in the sales of soy protein, as well as other alternative sources such as pea and whey. Although soy-based protein solutions are currently dominating the plant-based sector, there are many more opportunities to break into the market; one way of doing this is by formulating with a newer protein source that offers additional health benefits.

To find out more about the newest up and coming protein sources, the health benefits they offer and how best to formulate with them, Annabel Kartal-Allen chatted to Ritzo Richie, Senior Product Manager, Prinova Europe, Tony Martens Fekini, co-founder of Plantible Foods and Dr Aaron T. Dossey, founder of All Things Bugs.