A rising appetite for plant-based proteins – product development guide

Though food fads are often a flash in the pan, dietary protein has enjoyed unflappable favorability because consumers understand how critical proteins are in the diet. They are present in nearly every organ, tissue and cell of the body. Comprised of chains of amino acids, proteins function as enzymes, antibodies, transporters, structural supporters and messengers. But the body cannot stockpile amino acids, and there are nine essential amino acids that it can’t manufacture on its own. So daily intake is essential.

Add to that the rising popularity of plant-centric eating driven by consumers with dietary restrictions, health issues, environmental and/or animal-welfare issues or a combination of factors — and you have a convergence of two markets with exceedingly bright prospects.

This product development guide will dive into nuanced attitudes about plant-based proteins, market insights from SPINS and the Good Food Institute, plus the newest ingredient innovations and formulation expertise from suppliers that will help product developers turn ideas for new products into marketplace winners.