Protein innovators in the food and beverage industry are shifting their focus. Instead of just creating novel options, they’re concentrating on reliable protein sources that meet consumer tastes and environmental demands.
Innova Market Insights highlights “Powerhouse Protein” as a major trend. Recent data shows that around 60% of global consumers are actively trying to include more protein in their diets. The market for alternative proteins is booming, with a projected annual growth rate of 10% from 2020 to 2024.
Burcon NutraScience, a leader in plant-based proteins, is making significant strides. They’re producing proteins from ingredients like pea and fava beans, aimed at offering clean flavors and impressive functionality. This allows manufacturers to create appealing food and drink options.
Martin Schweizer, Burcon’s VP of technical development, notes that consumers prefer plant proteins from familiar agricultural sources. He believes that with advancements in protein technology, companies can create products that taste great. He says, “Next-generation plant proteins can help developers meet consumer expectations. These proteins could drive a new phase in the plant-based movement.”
Despite improvements, taste remains a concern. Early plant proteins often had off-flavors that disappointed consumers. Burcon’s advanced extraction techniques are aimed at maintaining neutral flavors while ensuring high protein content—over 90% in some cases. This not only improves taste but also supports eco-friendly practices. By upcycling by-products from oil extraction, Burcon is enhancing sustainability in the food sector.
Recently, Burcon expanded its offerings to include high-purity proteins from canola, sunflower, and fava beans. Their Peazazz C pea protein is specially designed for dairy alternatives, while Puratein C canola protein is a versatile option for various food applications. A recent university study found that these proteins outperform many competitors in plant-based cheese applications, crucial for meeting rising consumer expectations.
A current trend is the rise of GLP-1 medications, which are making headlines due to their connection to weight loss. Consumers using these medications are looking for nutrient-dense foods. Schweizer believes blending plant proteins with animal proteins can cater to this demand. His canola protein matches dairy protein in quality, making it a strong option for manufacturers looking to enhance the nutritional value of their products.
The demand for protein is expected to increase as the global population approaches 10 billion by 2050. With environmental concerns growing, such as the strain traditional animal farming places on resources, plant proteins are seen as essential in addressing global food security. “The future of protein will rely on choice and innovation,” Schweizer asserts.
In summary, the food and beverage industry is adapting to evolving protein needs. With a focus on both taste and sustainability, plant-based proteins are set to play a critical role in feeding future generations.
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Burcon NutraScience, Plant Proteins, Protein Innovation
