What Breakthroughs Have You Had With Alternative Proteins?
In the quest for sustainable and innovative food options, we've gathered insights from experts in the food industry, including a Senior Food and Beverage Scientist and a President and Founder. They share their breakthroughs with alternative proteins, from diversifying vegan protein powders to innovating protein in vegan candy. Explore these four transformative ideas that could shape the future of the food industry.
- Diversifying Vegan Protein Powders
- Adding Variety to Plant-Based Diets
- Mimicking Meat with Plant-Based Ingredients
- Innovating Protein in Vegan Candy
Diversifying Vegan Protein Powders
One significant breakthrough in the realm of alternative proteins has been the diversification of protein powder sources, which has greatly enhanced our ability to cater to various health conditions and dietary preferences. In the past, if a vegan client with Crohn's disease came to us seeking a protein powder alternative, and they couldn't tolerate common options like pea protein, it was quite challenging to find suitable vegan alternatives. However, the landscape has changed dramatically. We now have a much broader selection of protein powders available, including rice protein, hemp seed protein, and even peanut butter protein. These options not only expand the variety for those with specific dietary needs but also improve tolerance and digestion for individuals with sensitive health conditions. This diversification is a testament to the innovative potential within the food industry to adapt and meet the nuanced needs of consumers, ultimately making it easier for everyone to maintain a balanced and inclusive diet.
Adding Variety to Plant-Based Diets
Alternative protein products can be a great way to add a variety of flavors and textures to your nutrition pattern. I have worked with several clients who were eating just tofu, edamame, and soy milk as their protein sources. They got bored with this quickly. The new protein products on the market are allowing them to enjoy burgers, sausages, deli-sliced 'meats', high-protein baked goods and cereals, and other products that mimic chicken patties and nuggets. Not every alternative protein product is going to be our most healthful food, but once in a while, it is nice to add variety and enjoy other foods. I had one client joke that vegans have it so much easier now than they did in the '80s because of all the delicious new products on the market!
Mimicking Meat with Plant-Based Ingredients
Certainly! One notable breakthrough in the alternative protein industry has been the development of plant-based meat substitutes that closely mimic the taste, texture, and nutritional profile of traditional animal-based meats. I have had the opportunity to work on the inclusion of beet juice/raspberry extract in various ratios to mimic the bleed of real beef patties, as well as other natural ingredients such as mushroom juice concentrate for mouthfeel, with natural flavors like beef, etc. This breakthrough has the potential to revolutionize the food industry by offering consumers more sustainable and ethical options without sacrificing the sensory experience they crave.
Innovating Protein in Vegan Candy
As product developers, we are often called on for the hard projects, and fitting protein into candy can be a challenge. Proteins tend to brown; they can be gritty, and they often disrupt the candy matrix. Keeping it vegan can add to the challenge, especially when clients are looking for complete proteins. But when we hit the right balance, find the right protein, and perfect the process, we are giving consumers an alternative means of gaining valuable nutrients. Proteins can add value and functionality. We developed a very interesting product that used potato protein to provide whipping; we have also used fava bean proteins and pea proteins to add to the overall texture of a product.
Proteins can have some downsides, but they can also improve the texture and provide some surprising results.