PLANT BASED DAIRY ALTERNATIVES 2022
Before you decide to ditch traditional protein sources from your
innovation pipeline, take pause (photo: FrieslandCampina Ingredients)
January/February 2022 ¦ international-dairy.com · 13
are one example where protein is big – over a third
of global consumers snack on protein bars and nearly
one third regularly opt for ready-to-drink protein
drinks for a tasty, filling refreshment.4
Historically, this nutritional boost to functional foods
has come from dairy-derived proteins – in part due to
their formulation benefits and consumer perceptions
that dairy-derived protein is tasty, nutritious, and affordable.
5
However, what we’re now seeing is a levelling of the
playing field – research suggests that active consumers
find plant protein equally as attractive as traditional
dairy-derived proteins. In one survey, where
consumers were made to choose their preferred
source of protein, the differences between the sources
were minimal – 57% of active consumers chose plant
proteins, while 55% chose whey as their go-to protein
source.6 These trends suggest that consumers are increasingly
happy to obtain protein from a variety of
sources, instead of favouring one over the other.
The taste and texture test
Despite all the interest in plant-based proteins, it’s not
necessarily an easy sell. Flexitarians are discerning,
and when you have both animal and plant-based options
to choose from, you’re going to choose the ones
that taste best. A huge 83% of global consumers say
that a product’s flavour is a key influence in their purchasing
habits.7
This isn’t as big a challenge with more traditional ingredients.
While dairy protein innovation has gone from
strength to strength, with new and improved formats
emerging like clear sports drinks and protein bars,
plant protein formulation, by comparison, is still in its
infancy. Although the category has made leaps and
bounds in recent years, overall formulating with plant
proteins remains somewhat of a challenge. This is particularly
true when formulating with ingredients like
peas, which, while one of the most nutritious sources
of plant protein, can sometimes leave consumers with
an unappealing aftertaste if formulated into products
without the right know-how.
/international-dairy.com
