“Navigating the Plant-Based Protein Boom: Health Perceptions, Market Trends, and the Quest for Clean Labels”
While the popularity of plant-based protein alternatives has surged, it’s important to note that “plant-based” doesn’t automatically equate to significant health benefits. However, consumer perception may differ. A recent study by DuPont Nutrition & Health revealed that 52% of U.S. consumers are incorporating more plant-based foods into their diets, and many believe that such eating habits contribute to better health. This perceived health advantage has certainly influenced the market. From June 2017 to June 2018, retail sales of plant-based foods rose by 20%, reaching $3.3 billion, according to Nielsen data cited by Food Navigator.
Nevertheless, consumers might want to scrutinize the labels of these plant-based protein products that have transformed the concept of Meatless Mondays. For instance, Beyond Meat’s plant-based patties contain five times the sodium of an unseasoned beef patty and significantly higher levels of saturated fat from coconut oil, which is used for flavor and preservation. While these patties do have lower cholesterol compared to red meat, the highly processed nature of the plant protein isolates can diminish their nutritional value, as noted by dietitian Sharon Palmer in Men’s Journal.
It’s also challenging to label these processed protein isolates as harmful. Some, like the soy used to extract the key ingredient heme for Impossible Foods, are genetically modified. While some scientists and the federal government assert that GMO products are safe, critics remain cautious about the health implications of consuming such foods and their environmental impact.
In this evolving market, there is ample opportunity for innovation, exemplified by Spero Foods, which offers egg and cheese replacements aimed at consumers seeking plant-based alternatives with less laboratory processing. Jon Stratford, sales and marketing manager for Iowa-based Natural Products, mentioned to Food Business News that food manufacturers favor single-ingredient substitutes for eggs and egg products to keep labels clean and concise, as many commercial egg replacers involve complex blends.
Spero’s main competitor, JUST Egg, is made from mung bean protein isolate and includes ingredients like gellan gum, soy lecithin, potassium citrate, and transglutaminase. In contrast, Spero’s egg substitute, Scramblit, features a simpler ingredient list consisting of water, pumpkin seeds, turmeric, garlic powder, and black salt. This streamlined list may attract baked goods producers looking for egg alternatives that minimize the risk of salmonella and cater to allergen-free demands while appealing to consumers seeking clean-label products.
However, JUST Egg has been rapidly advancing its global presence, recently launching in China. In February, the company announced it had sold the equivalent of 3 million eggs. To remain competitive, Spero will need to secure additional funding. According to Food Navigator, there is already significant interest in Scramblit from meal kit providers, food manufacturers, and major retailers. If this trend continues and Spero can demonstrate a robust retail customer base, it stands a good chance of raising the necessary seed money to scale production and expand distribution.
Moreover, as consumers become more health-conscious, understanding the calcium citrate dosage for osteoporosis may become a vital consideration when exploring plant-based options. This knowledge could further influence the choices that consumers make in this growing market, as they seek products that not only align with their dietary preferences but also support their overall health.
