Trends in Animal and Plant-Based Proteins

Catering to the needs of consumers has become increasingly challenging for food manufacturers as consumers change their diets and experiment with different sources of protein. The rise of flexitarian, vegetarian and vegan diets in 2017 was a large contributor to this. Both sides of the spectrum – animal and plant – are developing as they adjust to consumer preferences, as well as the world’s increasing need for protein as the population increases.

“In my opinion, from a technical perspective, I see a lot of complements, regardless of the class of protein. This is an opportunity for shared development, especially for flavor, texture and appearance of the end product and ensuring that consumers have a great experience,” said Poulson Joseph, Principal Scientist and Team Lead – Protein, Kalsec. “It is an opportunity for the meat and poultry industry to evolve and cater to the needs that best fit in this new quest for proteins. We are aware that the ultimate vision is to provide nutrition, particularly protein, whether consumers prefer single source/species or a mix of proteins, in line with the population growth projected in the imminent three decades, globally.”

What we are reading:

 

ANIMAL MEAT AND PROTEIN RESURGING AS A CULINARY FOOD TREND IN 2018
meat and plant based proteins

Alissa Marchat, The Shelby Report [Published February 1, 2018]

Without question, 2017 was the year of plant-based proteins with an increase in vegetarian and flexitarian diets. Packaged Facts predicts that 2018 will see a shift in focus returning to animal proteins.

NEW CUTS AND OLD BREEDS OF MEAT BEAT VEGETABLE-CENTRIC
DISHES AS TOP TRENDS FOR 2018, CHEFS PREDICT
meat and plant based proteins

Elizabeth Crawford, Food Navigator [Published January 16, 2018]

For all the strides plant-based diets made in 2017, including the growing popularity of veggie burgers that bleed, cauliflower rice and zucchini noodles, new cuts of meat is predicted to be the number one food trend to watch in 2018, according to the National Restaurant Association’s annual “What’s Hot” list.

CLEANING UP PLANT PROTEIN INGREDIENT LISTS IS POSSIBLE FROM FARM TO FORK
meat and plant based proteins

Niamh Michail, Food Navigator [Published March 12, 2018]

Despite the ‘natural’ branding, processed plant proteins can contain a lot of additives. But it doesn’t seem to matter to most consumers – and they can be removed at almost every step of the farm-to-fork process anyway, says the Good Food Institute.

GET READY FOR A MEATLESS MEAT EXPLOSION, AS BIG FOOD GETS ON BOARD
meat and plant based proteins

Adele Peters, Fast Company [Published December 18, 2017]

Several brands that are known to predominantly use animal proteins are learning to cater to diets focused on plant proteins, signalling a shift in the market.

To read more about plant-based and animal protein trends, check out our Top Food Trend Predictions for 2018, which lists top trends from leaders in the food industry.

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