Vegan diet: When it comes to protein, there is no doubt that animal-based foods are our primary source. However, over time, people’s perceptions of protein have changed. Due to the exploratory nature of the alternative protein sector, poultry and fish are no longer regarded as good sources of protein. It is for this reason that a wide range of non-animal proteins have emerged. The industry is on an exciting path and has yet to reach its full potential. Let’s take a look at some of the trends in the alternative protein market to understand what this industry has to offer.Also read – Covid Teeth Warning: Can Coronavirus Affect Your Teeth? Here are the possible features explained – see
What drives the alternative protein industry?
Before running into the big trends in this industry, you should also know the factors that help to nurture this space. One of the major reasons why we may have protein substitutes is the advancement of technology and food innovation. Foods with a high protein content can be shaped in laboratories that go up and out with experiments. Also, the pressure to meet protein demand is not just on the meat, fish and dairy industries. There are options to meet protein needs and that’s where the space is thriving. It is also making a conscious effort to make our food industry more sustainable and innovative in nature. Also read – Covid-19: What is the right time to take off the mask? Explained by the expert – see
What are the main trends in the alternative protein industry?
Plant based meat
Food Landscape is seeing a new love for plant-based protein meats. The credit for this goes to many companies that are doing their best to mimic the texture, taste and most importantly, protein content of meat. Plant-rich proteins are used to mimic foods such as bacon, sausage, burger patties and steaks. This simplifies the customer’s decision to try plant based meat. Through fermentation techniques, flavor scientists also bring products that have the same nutritional composition as the real thing. Also read – World Liver Day: Meet the Living-Donor Transplant Survivors who will be representing India at the World Transplant Games Federation 2023
These experiments can mimic meat to the extent that it not only tastes like meat but also gives off its smell, nutrition and taste. There is no denying that the value of the plant-based alternative protein industry is increasing due to its potential to meet the demand for protein. Currently, the plant-based meat market in India is estimated to be around $ 30-40 million, which proves that consumers are hungry for protein options.
Animal-free dairy
Milk has been sold for years as an excellent source of protein. That’s why since childhood, hundreds of babies have relied on a high glass of milk for nutrients. However, with advances in component technology, there also seems to be more and more dairy options on the market. Consumers no longer rely on animal milk as plant-based milk alternatives have entered the picture.
Consumers are embracing this change as non-animal-based dairy substitutes closely match the nutritional value of cow’s milk. Oats, almonds, coconut, flaxseed, rice and soy are popular milk cartons in the market. In addition to getting new plant-based versions of milk, cheese is also going through what we might call makeover. Instead of animal milk, nuts like cashews as well as native vegetables are used to make plant based cheese.
Likewise, anyone can take non-dairy yogurt, butter, creamer and ice cream! The market for dairy protein alternatives will continue to grow as more companies experiment. The global dairy alternative market is projected to reach $ 44.89 billion by 2027!
Plant based seafood
The next big wave in the alternative protein industry is seafood! Plant-based protein-rich foods such as tofu, tempeh and satan are at the forefront of what looks like regular fresh catches. As seafood options grow, less pressure is expected on the commercial fishing industry.
In addition to mimicking the taste of seafood, consumers will be happy to turn to plant-based seafood only if prices for protein and omega-3 fatty acids are met. After all, consumers prefer to eat fish because it is an important source of omega-3 fatty acids. To create a splash on the market with plant-based crabs, shrimp, salmon and tuna, mimicking the nutritional value is key.
In all honesty, food development has exceeded people’s wild expectations. The experiment is no longer limited to the kitchen and chef. Thanks to research laboratories, technology and ingredient experts, food is getting innovative. In addition, the alternative protein business provides a way for future generations to have foods with high flavor, protein value and longer shelf life.
(Article written by Mr. Dibyendu Bindal, Founder and CEO of Mighty Foods.)
