ADM tackles plant-based dairy alternatives’ nutritional and sensory challenges
26 Nov 2020 --- Plant-based dairy alternatives still lack many of the nutritional properties of traditional dairy, which means industry is not yet fully responding to consumer demands for functional foods.
Capitalizing on this gap, ADM is developing ways to incorporate health-bolstering ingredients without losing the taste and texture consumers’ desire.
“Plant-based dairy offers the unique opportunity to help consumers include more sources of protein in their diet as their needs evolve. However, the category has traditionally fallen short in terms of flavor, texture and nutritional value,” Sudarshan Nadathur, chief flavorist of dairy and protein, tells NutritionInsight.
As a result, food processors and product developers are enhancing the nutritional profiles of dairy alternatives with ingredients like protein, fiber, vitamins, minerals and antioxidants, adds Robin Redelin, category manager of fruit and vegetable systems.
“Spoonable yogurt and milk alternatives are ripe for innovation in the dairy alternative space with opportunities to support the microbiome and cognitive well-being and provide plant protein fortification,” he continues.
Globally, consumers expect health benefits and broad flavor profiles in yogurt alternatives, providing formulators with the chance to include prebiotics, probiotics and postbiotics, botanicals and other superfoods to build natural flavor, color and nutritional benefits.
Consumers expect health benefits and broad flavor profiles in yogurt alternatives.Living up to sensory expectations
Pea protein is often popular in dairy alternatives and offers a similar protein content to soy. Redelin points out that some oat-based dairy alternatives are enriched with pea protein to increase their function and nutritional benefit.
However, pea milk is often associated with an earthy, green taste. Nadathur explains that while some consumers may accept this, many people want plant-forward milk alternatives to replicate the nutrition, rich flavor, creamy mouthfeel and traditional dairy functionality.
While plant-based alternatives have come a long way, more can be done to improve the sensory experience, he continues.
“Some plant proteins can inherently bring off-tastes, bitterness and gritty texture, and often lack the rich, creamy consistency people are used to in traditional dairy products.”
ADM addresses this with its ProFam Pea 580, which meets consumers’ desire for products enriched with protein while having a clean taste and not requiring allergen labeling. It also offers high solubility, heat stability and several viscosity profiles.
Beyond pea milks, ADM also offers bean powders and ancient grain ingredients for fruit preparations to add texture and nutritional value.
“Our processing techniques help reduce unappealing flavors and textures that can come from plant proteins and ensure a smoother final product without unwanted additives,” says Nadathur.
Some plant proteins can inherently bring off-tastes, bitterness and gritty texture.The latest consumer demands
Now more than ever, consumers are looking to receive nutrients through foods and beverages, says Redelin. ADM research found that 31 percent of consumers are purchasing more items tailored for their health, and 50 percent prefer foods and beverages that naturally contain beneficial ingredients.
“Even as people continue to work from home, they are still looking for convenient solutions to support their mental performance as well as other nutritional needs. Nutrient-rich dairy alternatives are already among the foods and beverages consumers are reaching for to receive the essential nutrients they desire,” he adds.
He continues that consumers are also increasingly seeking out products that support immune function.
According to a 2020 survey from Innova Market Insights, six out of ten global consumers are increasingly looking for F&B products that support their immune health. Moreover, one in three consumers say that concerns about immune health increased in 2020 over 2019.
“As long-term consequences of the pandemic continue to unfold and we head into the cold and flu season, we expect the focus on immune function to continue,” anticipates Redelin.
One eye on gut health
Consumers have also become increasingly aware of the importance of gut health, particularly as it relates to the gut microbiome, emotional well-being, weight management and immune function, flags Redelin.
“Shoppers are not only looking to food that provides nutrition, but also to functional ingredients such as prebiotics, probiotics and postbiotics that are associated with benefits for the gut microbiome.”
He adds that there is a health halo around yogurt and the microbiome, with consumers already familiar with gut- and digestion-related messaging.
“This provides an opportunity for brands to use prebiotics, probiotics and postbiotics in a wider range of yogurt applications.”
ADM’s HT-BPL1 postbiotic – made by heat-treating its BPL1 probiotic – targets metabolic health. HT-BPL1 does not contain living microorganisms, allowing it to retain stability during harsh processing conditions like pasteurization. This makes it possible to incorporate the postbiotic into dairy formulations where probiotics are unsuitable.
The future of dairy alternatives
Looking forward, Nadathur expects that the dairy alternative category will continue shifting to encompass formats outside of milk, such as yogurt, ice cream, butter, spreads and creamers.
“However, to stand out, products must deliver more protein than traditional dairy, provide an enjoyable eating experience and feature a clean nutritional label fortified with vitamins, minerals and functional ingredients.”
The potential merits and drawbacks of plant-based diets are a constant topic of debate for the scientific community. This week, researchers found that vegans, vegetarians and pescatarians are up to 43 percent more likely to suffer bone fractures compared with those who eat meat and dairy.
However, other investigations have found a host of benefits to plant-based diets, including for sports nutrition. Additionally, a lower dairy intake may be beneficial for people with metabolic syndrome.
By Katherine Durrell
