Plant-based innovations: Functional postbiotics, fiber and protein reshape nutrition

Amid growing calls for sustainable, healthy living solutions, consumers are increasingly demanding more plant-based products. At the same time, experts tell us that trends like flexitarian diets, clean labels, hybrid innovations, anti-obesity medications (AOMs), and postbiotics are making waves in the plant-based space. 

To better understand the evolving trends in the plant-based nutrition market, Nutrition Insight meets with ADM, ACI Group, Ingood by Olga, and Roquette. 

Claire Boniface, marketing and communication manager at Ingood by Olga, cites a 2023 ProVeg International report indicating a rapid rise in demand for plant-based products. Almost 40% of European consumers are flexitarians, cutting back on meat and animal products for health and environmental reasons.

“Additionally, 75% of consumers of plant-based products say they look for clean label claims, highlighting the importance of natural, simple, and transparent ingredients in this category,” she adds, citing Innova Market Insights 2023 data.

Ingood by Olga views plant-based alternatives as a distinct category that deserves recognition for its merits. 

Gut microbiome and health-motivated consumers

Jacquelyn Rodenkirch-Schuh, global senior director of Product Marketing and Specialty Ingredients at ADM, shares that the company’s research across the US, UK, Germany, Brazil, Australia, and South Korea indicates consumers opting for plant-based products want to improve their overall health.

“This presents opportunities to improve the nutrient density of alternative offerings, diversify diets, and tailor nutritional attributes to fit the specific needs of consumers.”

“Protein is a highly sought-after macronutrient consumers want to incorporate more into their diets. Concurrently, the shift away from an ‘all or nothing’ approach to protein consumption continues, with strong consumer agreement that it’s healthier to get protein from a wide variety of sources and their belief that products combining plant-based proteins are healthier,” she explains. 

Rodenkirch-Schuh adds that a rise in hybrids, combining plant and animal proteins or different plant sources, is driven by consumer interests in protein sources. “These blends answer calls for more protein content and diversity, while supporting improved taste and texture.”

“Bringing together animal-based proteins with our soy, pea, and wheat proteins provides the functionality and nutritional value needed to capture and hold consumers’ attention. Plus, with an extensive line of wholesome ingredients, including beans, other pulses, nuts, seeds, and ancient grains, we can support new blends of on-trend protein sources for products gaining popularity, including plant-based beverages and protein bars,” she notes.

ADM is introducing postbiotics, resilient strains, to plant-based dairy, beverages, sports nutrition, and meat alternatives, providing targeted benefits for gut health, metabolic health, stress management, and women’s health.

Plant-based innovation is shifting from simple swaps to blends and fermentation-based ingredients like postbiotics and fermented lentil egg replacers.ADM also observes that gut microbiome-supporting solutions are emerging in the plant-based sector, especially resilient strains such as postbiotics, which maintain their efficacy even in challenging formulation conditions like high heat. It highlights Bifidobacterium longum CECT7347 (ES1) and BPL1 (Bifidobacterium animalis subsp. lactis CECT8145).

AOMs create new demand

According to Rodenkirch-Schuh, AOMs like GLP-1 receptor agonists’ popularity has influenced plant-based product development, targeting the medication users. ADM’s research shows that 77% of plant-forward consumers believe plant-based proteins are easier for weight management, which is the consumers’ top motivator to try plant-based sports nutrition and meal kits.

“Additional ADM research finds 41% of US consumers engaging with AOMs state they’re intentionally increasing their intake of plant-based proteins, and 64% say they pay more attention to a product’s protein content.”

“Consumers, whether on weight management journeys or not, are all curious about ways to support their holistic health, and they’re progressively aware of the connection between a diverse diet and a healthy gut,” she explains. “As such, there is a shift toward multifunctional products offering a wider range of wellness benefits and convenience.” 

ADM’s research indicates that 37% of consumers globally are seeking improved health benefits from plant-based proteins in the future. Rodenkirch-Schuh adds that protein and fiber are the most sought-after macronutrients to promote health, regardless of GLP-1 usage. By combining ADM’s plant proteins with biotics and botanical extracts, this need can be addressed. 

“For instance, our beans, pulses, ancient grains, and seeds provide sources of protein and fiber. Pairing other ingredients, such as ADM/Matsutani LLC’s Fibersol, an innovative prebiotic dietary fiber, with our plant-based ingredients can further elevate the nutritional value and sensory experience in high-protein formulations.”

“Fibersol adds fiber and contributes structural and binding properties for mouthfeel while not imparting off-notes. It has also been shown to support the gut. It is well-tolerated at doses of up to 68 grams per day,” she adds.

Validated standards

Consumer demand for plant-based products is growing more discerning and knowledgeable as they look for clear, scientifically validated nutritional benefits, according to Benjamin Voiry, head of marketing Plant Proteins at Roquette. 

Hybrid formats combining plant and animal proteins are gaining popularity for better taste, texture, and protein diversity.“They seek to understand how a product contributes to their well-being and increasingly demand transparency in both labeling and formulation. This shift is accelerating the adoption of front-of-pack labeling systems, like Nutri-Score, and encouraging manufacturers to meet higher standards of proof when communicating nutritional value.”

“At Roquette, we’ve responded by embedding scientific validation into our protein innovations. As pioneers in the pea protein space, we were the first major supplier to adopt the DIAAS (Digestible Indispensable Amino Acid Score) method — now the gold standard in protein quality,” shares Voiry.

The company and its partner, INRAE, France’s National Research Institute for Agriculture, Food and Environment, achieved a DIAAS score of 100, proving excellent digestibility and complete amino acid profile. This data is essential for regulatory compliance and consumer trust.

Hybrid innovations on the rise

Rodenkirch-Schuh from ADM states that hybrid and blended formats influence the development of plant-based products. Using diverse, quality protein sources is essential for broader market acceptance, expanding options in this sector. 

“Novel protein sources, along with fermentation-derived proteins, are also finding favor with consumers, with blends helping bridge the gap for consumer trials of next-generation alternative protein innovation.”

“When exposed to these next-gen alternatives, plant-forward consumers are most interested in trying plant-based products with novel ingredients across categories, followed equally by hybrid sources and fermentation-derived ones,” she explains. The finding shows consumers have embraced new technologies.

Hybrid approaches aim to balance sustainability, affordability, and sensory attributes, according to Roquette’s Voiry.

“Manufacturers are reformulating existing analogs to improve texture, nutritional value, and production efficiency. In dairy alternatives, demand for higher-protein formulations is accelerating innovation, as rising costs and environmental pressures continue to challenge the long-term reliance on animal-derived ingredients.”

Additionally, Voiry sees growing interest in texturization technologies, such as shear cell technology and 3D structuring systems, for their ability to produce more layered, meat-like textures with cleaner processing profiles. 

Lengood is a cleaner alternative to some other egg substitutes available on the market because it is made of a single ingredient without texturizing agents.“One of our latest innovations is Nutralys Fava S900M, a high-purity fava bean protein isolate with 90% protein content. It’s designed to help brands achieve high-protein claims while using less product, simplifying formulation, and enabling nutrient-dense food and beverages.”

“Thanks to its gel strength, viscosity control, and stability, it is especially well-suited to applications, like ready-to-drink beverages and protein-enriched yogurts, where functionality and clean taste are critical.”

New egg replacement

Boniface says Ingood by Olga recently launched Lengood, a fermented lentil powder that replaces eggs in food. “The fermentation process enhances the functional properties compared to non-fermented lentil powder, allowing Lengood to deliver all the functionalities of eggs, including emulsification, texturization, foaming, and gelling, while improving taste by reducing bitterness and off-notes.” 

She highlights several advantages of Lengood:

• It is 30% more economical than eggs, needing a lower dosage due to superior performance. It is not subject to price volatility, ensuring stable supply.
• Because Lengood is derived from French green lentils, a crop that requires low water and nitrogen, it has a carbon footprint 60% lower than that of eggs.
• It is vegan and non-allergenic, rich in fiber and protein, enhancing the Nutri-Score of products.
• The single-ingredient solution uses no additives or texturizers, enabling an “E”-free ingredient list. Its name adds consumer appeal due to the positive perception of lentils and fermentation.
• It has a neutral taste and color to allow full egg replacement without sacrificing organoleptic qualities.

Lengood is a cleaner alternative to some other egg substitutes available on the market because it is made of a single ingredient without texturizing agents. It is soluble and easy to use, and its incorporation does not alter the process.

Advanced technologies like AI, molecular modeling, and texturization are helping replicate the structure and function of animal-based ingredients.“Looking ahead, we are exploring further fermentation-based ingredients and new plant sources to continue expanding our portfolio of clean, functional, and sustainable solutions for the food industry,” she adds.

AI and molecular processing methods

Sam Lubbock-Smith, business development manager at ACI Group, states that while initial plant-based innovations focused on simple substitutions like soy burgers and almond milk, the next phase leverages advanced ingredient science and a better understanding of how plants nourish the body while supporting health and contributing to planetary wellness.

“Ingredients sourced from fava and mung beans, canola, and even lesser-known seeds, including hemp and lupin, are gaining traction for their nutritional quality and environmental credentials. However, the real breakthrough in optimizing nutrient quality is how we process these raw materials. We expect to see more innovations around dry fractionation, fermentation, and precision enzymatic hydrolysis to enable better digestibility, taste, and solubility.”

“AI and molecular modeling are now also used to identify plant-based proteins that can mimic the structure and behavior of animal-derived proteins. This will open a new door for authentic texture, emulsification, and foaming capability in a range of products,” he predicts.