Key dairy suppliers weigh up pros and cons of proteins amid ascent of plant-based preferences
01 Dec 2021 --- Dairy proteins have long been a staple of diets globally but things are changing. Consumers are increasingly concerned about animal welfare, production standards and the impact of industrial farming on the environment. As demands shift either to plant-based alternatives or to products carrying quality assurance, industry is adapting to a new dairy landscape in a number of ways.
NutritionInsight speaks with experts from ADM, FrieslandCampina Ingredients and Kerry to discuss how the segment is evolving and how industry players are adapting to meet and profit from these changes.
They examine the importance of clean label claims, the nutrition benefits of dairy protein compared to meat protein and how formulations of plant-based milk can adequately replace traditional milk for vegan consumers.
The dairy matrix
Dairy provides a range of superior health benefits to meats, especially considering protein sources. Pattie O’Keeffe, a nutrition scientist at Kerry, explains this is both due to the presence of less healthy substances in meat and the benefits of what is known as the “dairy matrix.”
“Dairy is a very good source of nutrients such as protein, calcium, phosphorus, vitamin B12, and bioactive peptides. Meat is also an excellent source of protein, iron, B vitamins and other nutrients. However, meat can have high levels of saturated fat, which is associated with a higher risk of developing cardiovascular disease,” she says.
Plant-based milk substitutes are on the rise.“Dairy contains saturated fat, but the interaction of nutrients naturally together makes up what is hypothesized as the ‘dairy matrix.’”
The idea of a dairy matrix posits that the health benefits of consuming dairy go beyond the value of each of the nutrients it contains; these nutrients interact with one another and the whole dairy food is thought to produce more nutritious value than the sum of its parts.
“Research shows that dairy can have positive effects on cardiometabolic disease and blood lipids,” continues O’Keeffe. However, due to the importance of this matrix, she explains that “isolated dairy proteins, although an excellent source of digestible high-quality protein, may not have the same protective effect as consuming whole dairy products such as milk.”
Dairy fueling sports
Dairy’s superiority in meat products also makes it a better choice for athletes, says Vicky Davies, global marketing director, performance and active nutrition, FrieslandCampina Ingredients.
“While both red meat and dairy contain all 20 amino acids essential for proper health, there are some differences between them. For example, red meat appears to be slightly easier to digest than dairy, but dairy is nutritionally superior in terms of its amino acid profile,” she explains.
“This is partly why dairy is one of the world’s most popular sources of protein – particularly for active consumers and older individuals who have higher protein needs and are looking for nutrient-rich protein sources.”
Davies says there is an array of evidence from clinical studies that prove the efficacy of dairy in preparing for performance during strenuous exercise and recovery thereafter. “Dairy is also an incredibly versatile ingredient that lends itself to product innovations, is well suited to many applications, provides a consistent, clean taste, is easy to combine with other ingredients and has excellent handling and processability,” she states.
Production standards and animal welfare and boosting consumer concerns over traditional dairy products.
She also points to the growing evidence of dairy’s health benefits for cognitive and digestive issues as well. “Take our Biotis GOS products, harnessing the power of dairy ingredients such as galacto-oligosaccharides, specifically tackling digestive health. These innovations are proving essential, especially as more consumers move into the ‘active lifestyle’ category and seek to optimize their nutrition daily and on-the-go demands.”
Clean label and ethical production
The number of consumers turning away from animal proteins altogether is rising sharply due to concerns over the environmental impact of industrialized farming.
Gonzalo Rodriguez, global vice president marketing, animal nutrition, ADM, says that while the company does not produce dairy items directly, its role as a feed supplier and nutrition advisor contributes to the end products consumers find in the store.
“Our focus on precise and responsible animal feeding encompasses food quality, safety, traceability and sustainability. Our science-based nutrition solutions are developed to improve animal health and welfare and encourage the reduction in the use of antibiotics as growth promoters,” he details.
“On top of that, consumers are increasingly seeking locally grown and raised foods and beverages.”
Rodriquez adds that research indicates shoppers are willing to pay more for certain key attributes: Forty-nine percent are willing to pay a premium for products with higher quality assurances and verifiable safety standards. He states that brands that emphasize clean label narratives on product packaging and marketing materials will be well-positioned to succeed.
Innova Market Insights notes a rise in flexitarian consumers.Going plant-based
The trend toward veganism, both for environmental reasons and certain perceived health benefits, is making a serious impact on the dairy sector. The US Department for Agriculture, for instance, is noting a steady drop in milk consumption.
Innova Market Insights crowned “Shared Planet” as its top trend for 2022, noting environmental concerns are forcing companies to demonstrate tangible sustainability claims to prove the benefit of their products to consumers.
Davies expects the rise in plant-based alternatives to continue. “Plant-based proteins are rapidly gaining traction with consumers and are a large part of the overall protein picture. We see the plant-based movement developing side-by-side with dairy protein innovation and growth, as it’s not only vegans and vegetarians striving to eat less meat.”
Research from Innova Market Insights highlights that 60% of global households eat meat-free meals at least once a week.
“This growing flexitarian trend has become a driving force behind the increase in plant-based products, and there has been lots of innovation in this space. For example, at FrieslandCampina Ingredients we have just entered the plant-based protein market with two new products as part of our Plantaris range,” announces Davies.
Developed in collaboration with AGT foods, Plantaris Pea Isolate 85 A and Plantaris Faba Isolate 90 A are intended to overcome formulation challenges commonly associated with plant protein, such as the off-notes of pea proteins, she explains.
The future of dairy
Robin Redelin, senior category marketing manager, plant-based dairy, ADM, says despite consumers’ desire for more vegan offerings, they are not willing to sacrifice taste and texture.
“There is a need for innovative solutions to ensure plant-based offerings meet or exceed the sensory experience of the gold standard products. However, added ingredients may not entice shoppers seeking out alternative options,” he comments.
“Our research shows that consumers are looking for short and simple labels with clear and recognizable ingredients listed. At ADM, our food scientists help formulators find the right blend of plant proteins to minimize taste and texture challenges while also increasing nutritional benefits and protein ingredient diversity and considering ‘clean label’ demands.”
Despite industry efforts to cater to consumer demand for plant-based products, O’Keeffe warns that traditional dairy products can still carry superior health benefits.
“Dairy proteins are generally considered ‘complete’ proteins, as they have all the essential amino acids required for the body’s needs, whereas plant proteins can be lacking in one or more of these amino acids. Plant proteins can also be harder to digest by the body compared with dairy or other animal proteins.”
However, plant proteins also carry benefits that animal proteins do not: “Plant-based foods are general naturally lower in saturated fat compared to animal sources. A diet high in saturated fat is linked to a higher risk of cardiovascular disease. Therefore, it is always good to focus on a healthy balanced diet which is the basis of our national dietary guidelines,” concludes O’Keeffe.
By Louis Gore-Langton
