One trend that shows no signs of slowing is the demand for meat-free products. The plant-based category is currently worth £572 million[1]. Demand is being driven by those adopting meat and animal product-free diets, as well as by ‘flexitarians’ – people who follow a vegetarian diet but occasionally eat meat. 43% of shoppers consider themselves to fall into this latter category compared to 5.2% following a vegetarian diet and 2% being vegan[2].
Soy and wheat protein ingredients compose nearly two-thirds and nearly one-third respectively of the global meat-free ingredient category. But there are a range of other plant proteins that can be utilised to give manufacturers a broader range of options to create protein-enriched plant-based products and meat or dairy substitutes.
Each protein has different qualities, and the selection ultimately depends on the final product. For example, when developing a meat analogue using extrusion, a protein with low or intermediate solubility can be applied. However, in the formulation of a cheese or yogurt dairy alternative, a plant protein with high solubility that can also aggregate and form a gel is needed.
The race is now on to understand the flavour, nutritional properties, and functionality of emerging plant proteins. For example, pea proteins, although currently a small fraction in comparison, have been growing in importance. Most commonly used as a soy alternative in protein shakes, there is plenty of potential to see pea protein used to enrich general foods.
Standards and regulations are a tremendous driving force for development and innovation in the food sector as they provide a common reference point and ways of applying best practices in communication and labelling. For example, the internationally applicable standard, PAS 224:2020, 100% plant-based foods – Characteristics and composition – Code of practice, sets out the agreed terms and definitions, principles and recommendations on manufacturing, presentation and claims in relation to 100% plant-based foods.