Plant-based potential

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The plant-based protein category continues to evolve and grow as formulators find creative ways to develop protein-rich, great tasting products that can compete with dairy-based proteins like whey or casein. The category has come a long way since soy dominated the market. Since then, the variety of plant-based protein sources has increased quite a bit, providing formulators greater flexibility, and consumers more choice. Soy continues to be an important option for formulators, because it is a complete protein. However, as an allergen, not everyone can rely on soy as a protein source. Pea protein has emerged another excellent option for plant-based protein, being nearly a complete protein and more versatile so that it can be used across multiple applications.

Depending on the application, blending proteins is a popular strategy to develop a product that offers the right protein and amino acid profile in addition to taste and mouthfeel. “We know that 41% of plant protein powders only use one protein source, 39% use two, and 16% use three, and I think a lot of that is due to trying to get [as close] to that optimum protein score that they can,” explains Melissa Machen, principal technical account manager at Cargill (Minneapolis, MN). “So, certainly not only in powders but in ready-to-drink applications and bar applications, we see blends. Pea protein and rice protein are complementary. They have complementary amino acids. So where one is lacking the other one [makes up for the deficit], and really, it’s a pretty high ratio of pea [protein] to a lower ratio of rice [protein] to get to that level.”

The quality of the protein matters. This is measured by the protein digestibility corrected amino acid score (PDCAAS). Amino acids are necessary for the digestion of protein in the body. Limitations in amino acids reduce the body’s ability to absorb the protein. This is quite important for athletes and people who do not consume meat or dairy. However, even people who get protein from multiple sources actively shop for high protein content claims. “Across the board, I think consumers are becoming more aware of protein, what total protein means, what complete protein means,” says Machen. Therefore, the total grams of protein are important to consumers, as well as the percent daily value. Interestingly, the percent daily value is based on the complete protein score, meaning that the PDCAAS determines what percent daily value can be put on the nutrition facts panel. Cargill, for example, uses a PDCAAS calculator.

“When we’re formulating these different products, we’re looking to see how much protein are we getting, how much of it is complete out of this formulation, do we need to add some rice [protein], do we need to add another protein source to complement what we have with pea,” explains Machen. Another way she has seen brands manipulate the amino acid profile is by adding individual amino acids to the formula to compensate for what may be lacking.

“It becomes a huge challenge because especially in ready-to-drink type products where they’re going through a high heat process, it becomes a challenge to make sure that [the amino acids] are in the product in the finished state,” says Machen.

In addition to protein quality, the taste and texture is also paramount. However, chasing higher protein content with plant-based proteins does not always lend itself to the most pleasing finished product. Different formats have different standards. Powders, for example, are not held to the same standards of taste and texture as an RTD or bar format. “When we think about a ready-to-mix powder versus a ready-to-drink beverage, formulations are very different…[With] powders, they’re ready to mix, people shake it in their protein shaker, they drink it pretty quickly or they’re like shaking it every time they drink. So, in that case, solubility isn’t as critical as in those ready-to-drink products where it’s going through a UHT system. Maybe it’s going through like aseptic filling it’s going through much more severe processing, so that’s where we look at different proteins.”

The biggest challenge in the marketplace, says Machen, is that protein levels continue to increase, particularly in beverages, and the higher the protein content goes, the harder it is to use plant-based proteins. On average, says Machen, RTD beverages will contain 20 grams of protein, and many are pushing 25 grams. With its Puris 2.0 pea protein, for example, Cargill is able to achieve over 20 grams of protein, but the higher you push the protein content, the greater the susceptibility of certain process challenges, like solubility, and issues with protein stability. The use of hydrocolloids, starches, and lecithin ingredients can also help with production in high protein systems, she explains.

“[When it comes to beverages] people think about chalkiness…People want it to be a very smooth, creamy texture, almost like fluid milk or something like that,” says Machen. “So, that’s probably one thing that comes up quite often where advances with our Puris pea protein products really have given us that opportunity to have more solubility, to not be as chalky, to not be as astringent and to reduce some of those plant-based beanie or bitter notes that you have traditionally seen within the plant protein space.”

Pushing the protein content of a bar or extruded snack is even more difficult to achieve because of moisture migration. Extruded snacks and bars have a lot more components in a low moisture system compared to beverages, says Machen. “So, if you think about a bar, a lot of the components of a bar is an extruded protein or it’s a [protein] powder…So, you’re going to have carbohydrates, and you’re going to have fiber in there as well as the protein. You may also have a little bit of fat, just to give it some lubricity in the mouth,” she explains. Flavoring is another thing to consider in a low moisture format like a bar or extruded snack. While a beverage can use a small amount of natural flavoring to get the desired flavor profile, low moisture formats may have additional flavoring inclusion such as nuts or dried fruit. Understanding how proteins mix with these other ingredients is crucial.

“That protein, no matter what it is, likes to absorb water,” says Machen. Therefore, ensuring that these products maintain their desired texture throughout shelf life is paramount.

According to the International Food Information Council’s 2024 Food & Health Survey, protein consumption is on the rise. In 2024, 71% of respondents said they are trying to consume more protein, compared to 59% in 2022, and 67% in 2023. In that same survey, 54% of respondents stated that they are following a specific eating style or diet, of which the highest cited diet was high protein. Vegetarian, plant-based and vegan diets amounted to 8% of respondents, and 5% were flexitarian. All these intersect to create demand for plant-protein powders or plant-protein-fortified foods and beverages. The challenge for plant-based protein formulators is developing products that appeal to a wide range of consumers that aren’t limited to just plant-based products. Luckily, openness to alternative protein sources and advances in food technology are helping formulators push the limits of plant-based protein and deliver great products.