Plant-based innovations: experts spotlight vegan capsules, fermentation and dairy alternatives

14 Jul 2022 --- As the plant-based market proliferates, innovation and consumer demand continue to shape the sector. NutritionInsight speaks with a roundtable of experts from FrieslandCampina Ingredients, Symrise, Lonza and ADM, who give more insight into current plant-based innovations and what the future will include.

FrieslandCampina Ingredients indicates that the flexitarian diet is gaining traction within the plant-based industry.

“Demand for plant-based products continues to rise as significant numbers of people adopt a flexitarian diet – putting ingredients like pea protein in the spotlight,” says Katie Verlaan, global marketing lead of muscle & mobility at FrieslandCampina Ingredients.

“Pea protein is a particularly popular ingredient for formulating high-protein F&B– in fact, the market for pea protein is expected to grow by nearly 13% by 2028.”

There is incredible growth opportunity across the plant-based sector, with more alternative meat, cheese and dairy products continually available to consumers, according to ADM.

“Specifically, alternative meat and dairy sales alone are expected to grow by 14% per year and reach US$125 billion in 2030,” says Jacquelyn Schuh, global marketing director of protein nutrition solutions at ADM.

Shifting demand and taste profile
Echoing the rise in plant-based products, Lonza details that these innovations have leaked into the supplements sector.

“Demand for plant-based supplements has grown significantly in recent years. In fact, 40% of supplement users now state that ‘vegan’ is an important factor in their purchasing decisions,” says Lindsey Toth, director of global marketing at Lonza.

“However, expectations are becoming ever more sophisticated and consumers are unwilling to compromise on the overall experience,” she continues. “Capsule technologies have evolved to meet these needs and offer next-level functional benefits while maintaining a plant-based positioning.”

In Europe and the US, consumers are looking for a dairy-like experience in terms of taste and texture, according to Symrise.

According to ADM, the plant-based space is set to welcome new consumer segments, particularly families.“Depending on their familiarity with the plant-based market, consumers will react more or less open to the plant source taste,” says Laure Pelletier, senior marketing manager of Dairy EAME, Nutrition & Health at Symrise.

“For instance, consumers who have been consuming plant-based dairy alternatives for a long time will react more open to a plant-based taste whereas the newcomers or dairy experience nostalgics will look for a dairy-like experience,” she adds.

Capsules: pullulan and HPMC
Capsules remain the dosage form of choice for 50% of consumers globally plant-based capsule innovation is expected to continue to be a priority for the supplements space as a result, Lonza details.

“Although plant-based supplement delivery formats are nothing new – Lonza has been producing plant-based capsules for a while – the technologies to produce innovative solutions with a plant-based positioning have been enhanced and perfected over time,” says Lindsey Toth, director of global marketing at Lonza.

“Vegetarian or vegan hard capsules that enable ingredients to be delivered in their more bioavailable liquid form, for instance, are increasingly being utilized in the plant-based supplement space.”

“Ingredients that have shown diversity in plant-based capsule NPD include pullulan and hydroxypropyl methylcellulose (HPMC),” she adds.

According to Lonza, pullulan is a polysaccharide polymer that is water-soluble and obtained from fermented starch to create vegan capsules.

“Pullulan capsules, such as Lonza’s Plantcaps capsules, offer a range of benefits, including oxygen barrier properties that help to prevent ingredient degradation,” says Toth. “Their taste and odor masking capabilities are also crucial in optimizing plant-based supplement formulation.”

Dairy alternatives: plant sources and whey
According to Symrise, the dairy alternative plant-based market has been growing over the past few years, offering a wider variety of products in terms of format, flavors directions, sensory experience and product positioning.

FrieslandCampina Ingredients details that protein bars are trending, with 37% of people viewing them as a healthy snack alternative.“In dairy alternatives, the most found format in plant-based relates to drinks. The ice cream segment is developing and so is the fermented product with more launches on the market,” says Pelletier.

FrieslandCampina Ingredients details that although dairy alternatives are emerging, consumers still know that dairy protein is essential to a balanced and nutritious diet.

“When asked to choose their preferred source of protein in one survey, 57% of active consumers chose plant proteins, while 55% chose whey as their go-to source. For brands, leveraging plant and dairy proteins to tap into growing health-consciousness is an exciting prospect,” Verlaan explains.

Sensory feel: plant-based yogurt, milk and beverages
As more plant-based innovations hit the market, including plant-based crumbles and shreds, eggs and drinkable yogurts alternatives, consumers are continually expecting more from their alternative purchases, ADM notes.

“Brands are responding to these demands in various ways, such as blending different plant protein types to increase protein content and diversity,” says Schuh.

“For instance, 78% of recent bar product launches, 71% of meat alternatives, 51% of plant-based yogurts alternatives, 45% of nutritional and meal replacement drinks and 31% of plant-based milks contain two or more plant protein blends.”

“Not only can blends help meet nutrition goals, but they can also balance sensory aspects like mouthfeel. This is essential, as most global plant consumers agree that taste and nutrition are equally important,” she continues.

Symrise details that taste continues as the key for plant-based dairy alternatives and bad taste represents the most significant barrier to plant-based dairy alternative consumption today for consumers.

In dairy alternatives, plant-based formats relate to drinks, while the ice cream segment is developing, according to Symrise (Credit: Symrise).“Therefore, innovation this year, as in the previous years, has been improving the sensory experience of the product to offer less off-taste (bitterness and astringency, for instance) and off-notes (plant taste) and a delicious flavor experience,” says Pelletier.

Convenience: snacking and protein bars
FrieslandCampina Ingredients notes that convenience is a top priority for consumers – but so is eating healthily while on the go.

“Between work, family, social lives and looking after their health, people can find it difficult to meet their nutrition needs,” says Verlaan. “In fact, around a quarter admit to skipping breakfast and lunch at least three times a week. To bridge the gap, consumers are snacking more – nearly seven in ten do so at least once daily.”

“Protein bars, in particular, are trending – 37% of people tuck into protein bars as a healthy snack alternative. Also tapping into the convenient health trend, ready-to-drink products – especially protein waters and compact forms like healthy shots – are having their ‘it’ moment,” she adds.

Looking ahead, more plant protein offerings tap into other consumer needs, such as indulgence and experience, will emerge, Verlaan explains.

“We increasingly see plant protein fortification in tasty products such as takeaway coffees and protein cookies. This trend will likely grow as consumers focus on their overall health and see protein (including plant protein) as a convenient way to give themselves a nutritional boost.”

Pea protein and microalgae
ADM explains that pea protein remains one of the fastest-growing plant protein sources within plant-based NPD, including plant-based milks and meat alternatives, high protein snacks and alternative spreads.

“However, pea continues to pose challenges in aroma and taste. With our expanding plant protein library, we’re continually developing quality pea protein ingredients to make pea protein even more desirable to formulators,” says Schuh.

Vegetarian or vegan hard capsules that enable more bioavailable liquid form are increasingly used in the plant-based supplement space, Lonza details.ADM’s clean-tasting ProFam Pea 580 has been evaluated by a trained sensory panel, showing that it has low total aromatics, with low beany, grassy, earthy, bitter and sulfuric notes, the company adds.

“One emerging plant protein that is increasingly gaining awareness is microalgae, with our research showing that 30% of global plant consumers are aware of algae as a source for protein,” Schuh explains.

“This may be partly due to consumers’ associations of algae with nutrition and sustainability attributes. However, sensory and functionality hurdles must be overcome for microalgae and algae to make their way into more plant-based product development.”

Fermentation and consumer segments
Crucial to furthering NPD, novel sources like cell-based and microbial fermentation are on the horizon, according to ADM.

“Consumer acceptance is vital for this advancement, and we’re seeing a shift in consumers. Globally, 68% of plant protein consumers have shown interest in lab-grown meat adoption,” says Schuh.

“The plant-based space is also set to welcome new consumer segments, particularly families. We’re already seeing this happen with the development of whole muscle-like solutions to fill the need for alternative options during large family meals,” Schuh details.

ADM maintains that parents dabbling in the flexitarian lifestyle want to find options that appeal to their children while also bringing an additional source of nutrition in convenient formats.

“For instance, plant-based pulled meat alternatives for a new twist on lunchtime sandwiches or tacos, pea protein puff snacks or eye-catching yogurt-like drinks that provide both fun and function will win with children and parents alike,” Schuh explains.

Pea protein remains one of the fastest-growing plant protein sources within plant-based NPD.According to a study by Lonza, 47% of gamers are interested in clean label products, such as plant-based supplements.

“This is a sign that plant-based solutions targeted to the needs of casual and professional gamers alike have enormous potential to resonate,” adds Toth.

Clean-label and regulations
According to Symrise, in the future cleaner labels, more environmentally sustainable sourcing and increased nutrition (up to functional ingredients) of the product will create the plant-based dairy alternative market of tomorrow.

Meanwhile, FrieslandCampina Ingredients expects plant-based proteins to gain significant footing outside the active nutrition space.

“For example, this might include more plant-based protein solutions with healthy aging positionings to meet the higher protein needs of older adults,” says Verlaan.

“However, to bring these solutions to life, brands need to consider their ingredient sources carefully. Quality is key, as well as a clean, neutral flavor and aroma and ease of processing. By using the right protein ingredients, manufacturers can create convenient, on-trend and healthy products to suit the ever-evolving demands of a wide range of consumers,” she explains.

In regulations, Lonza details that growing regulatory pressures will also further fuel the evolution of this market.

“We’re seeing it in action already – the European Food Safety Authority (EFSA), for instance, recently considered titanium dioxide (TiO2) no longer safe when used as a food additive, which led the EU to ban all member states from using the additive in food products after August 7, 2022,” concludes Toth.

By Nicole Kerr