Overcoming Challenges in Plant-based Innovation
By Beth Warren & Nancy Stachiw
Product development with plant-based food and beverage products has improved significantly over the recent years in both meat and dairy alternative products, but challenges remain to better meet evolving consumer expectations. We must leverage the functional benefits of protein combinations to improve the texture, mouthfeel and taste while simplifying the labels.
Where are the larger opportunities in plant-based food and beverages?
The global plant-based food and beverage market has expanded rapidly in last five years. Market estimates for global plant-based foods is forecasted to be $162b by 2030 from a base of $29.4 billion in 2020 according to Bloomberg Intelligence, 2021.The Plant-based Food Association, San Francisco, CA, estimates the US market is growing 27% annually. The challenge for plant-based product developers is that the consumer has advanced their demands for these products for better nutrition featuring higher protein, lower fat, less sodium, and even fewer ingredients while improving taste, texture and price parity to traditional non plant-based products. This is a significant challenge! According to Mintel, plant-based claims for new product introductions grew 700% between 2015-2021 and have evolved to be a mainstream lifestyle (Mintel 2023).
Meat and dairy alternatives are the two fastest growing segments for product introductions. There are many technical hurdles for new products to achieve consumer satisfaction. The flexitarian consumer, one of the largest segment opportunities for plant-based foods, is choosing to modify their diets to include plant-based foods and beverages. They have greater interest in health, and want to improve environmental impact (lower carbon and water requirements and packaging sustainability for waste reduction).
Nancy Stachiw, Director Applications & Research at ICL Food Specialties
When you combine the Two Perspectives that include both an R&D and Marketing Lens, we align the current product innovation gaps with the opportunities to solve the challenges identified by the consumer. Nancy Stachiw, Director Applications & Research, ICL Food Specialties joins me to review how best to address these technical challenges facing plant-based product developers. She has led global applications teams for over 30 years with successful plant-based meat and dairy alternative commercial product innovations and specifically protein modification in processing.
How is the nutrition of plant-based food and beverage products being impacted?
NS: In regards to consumers reading labels, it is not enough for a product to be positioned as only vegan or plant-based. The product nutrition needs to be improved for plant-based products to have higher levels of good protein (amino acid complete), lower sodium, lower total fat, more unsaturated fats/oils and less saturated fats. While soy, wheat and pea proteins have been the key proteins used for plant-based product development in both meat and dairy alternatives, seed and nut proteins are high in unsaturated fats and antioxidants which make them a great choice. Blends of plant-based proteins to maximize nutrition are key along with taking advantage of the unique functional performance of the different plant-based proteins (grains, nuts, beans, seeds, hemp etc).
Plant-based protein examples with 9 essential amino acids include soy, quinoa, hemp, buckwheat, chick peas and chia seeds-all which have essential amino acids. Allergens are also a consideration. Allergenic protein sources include soy, wheat and tree nut proteins such as almonds or peanuts. This makes for opportunities for the non-allergenic options like pea, oat, hemp and seed sources (sunflower, chia, pumpkin). Combinations of plant based proteins can help build to a complete amino acid profile.
How can the texture/mouthfeel be improved in meat and dairy alternative food and beverage products?
NS: Plant proteins are each inherently so different from meat proteins which exist in fiber bundles. You can process and manipulate plant proteins only so much so the addition of ingredients like hydrocolloids, starches, fats etc are necessary to achieve good bind, texture and mouthfeel. Some plant-based proteins have better functional properties such as gelling (soy) and foaming (chickpea, pea), others like pea, lentil and chickpea have some emulsification properties. These functional properties are important to understand and leverage to achieve the desired texture and mouthfeel of the final product following processing.
For both meat and dairy alternatives, heat will cause changes in protein structure. Protein can form aggregates, denature and lose solubility which impacts the final texture. The protein can lose its functionality if not properly protected and maintained at an optimal pH during processing. This is particularly important in UHT or retort beverages. The use of phosphates at very low levels of less than 1% are very effective in maintaining protein stability and assists in providing proper pH control during heat processing of both meat and dairy alternative products. Selection of the correct ingredients for buffering and stabilization is also critical for shelf life and quality to prevent unnecessary gelation or the break down of the beverage emulsion during storage. Effective stabilizing systems may contain phosphates, citrates, starches and hydrocolloids.
Plant proteins don’t solubilize in the same way as meat proteins so binding is an issue. In order to hold plant proteins together whether it be texturates, fibers or an emulsion, the addition of a binder is necessary in meat alternative products. Egg whites can be used as binders in a vegetarian product but for vegan formulating it is much more challenging. For vegan protein products, methylcellulose (MC) is a very common and versatile tool. MC is extremely useful as it becomes firm and forms a gel when heating but softens when cooled (reversible gel). This makes it very useful for binding products like burgers, nuggets and patties as it simulates the cooking/setting of meat with a more realistic eating experience. However, MC is not always considered label friendly so it can be less desirable for formulating. Systems composed of proteins, fibers, starches and hydrocolloids can sometimes substitute and serve as binders.
Flexitarians are the largest target consumer market for meatless products. They demand meaty, realistic texture that mimics traditional meat. Flexitarians desire products that are as close to a traditional meat product as possible for non-traditional plant based beverages and alternative dairy, consumers seem to be more accepting on different flavors and textures. Mixtures of starches and hydrocolloids have functional binding benefits for softer textures with creamy mouthfeel like dairy alternative cream cheeses and spreadable cheese types. In terms of dairy alternative products, challenges with texture in vegan cheese particularly melt and stretch found in mozzarella type cheese is a hurdle today and remains elusive. For meat alternative applications, achieving an authentic “meaty” texture can be difficult. Besides the selection of protein source, the fat type is also important to texture and mouthfeel with meat alternatives. There have been a lot of improvements in the fat type and form recently to allow the sensation of juiciness and succulence and fat release when cooking meat alternatives. Some of the flaked fats can be used to resemble fat marbling or fat particulates in ground meat or sausage which important to the consumer experience.
Plant-Based Protein Features: Versatility Through Combination
| Type of Protein | Functional Benefit | Nutritional Benefit* | Other Considerations |
|---|---|---|---|
| Soy Protein | Gelling | High & Complete Protein | Allergen / Beany Taste |
| Pea Protein | Emulsification | High Protein, Non-Allergenic | Chalky Taste |
| Wheat Protein | Binding | High Protein | Allergenic (gluten) |
| Oat Protein | Viscosity Builder | Non-Allergenic | Neutral Taste |
| Chick Peas | Emulsification & Foaming | High & Complete Protein, Non-Allergenic | Neutral Taste |
| Hemp | Emulsification | High & Complete Protein, Omega-3 Fatty Acids, Non-Allergenic | Earthy/Grassy Taste |
| Chia Seeds | Antioxidants | High & Complete Protein, Unsaturated Fats, Omega 3 Fatty Acids, Non-Allergenic | Characteristic Taste |
*High Protein content is a relative comparison per gram of other plant-based proteins
What is the most often question you hear from R&D product developers regarding plant-based protein selection?
NS: R&D developers are listening to consumers and formulating with them in mind. The quality and expectations for plant-based products has significantly increased as the market for this category grows. We are also seeing interest in cleaning up labels and reducing ingredients with an emphasis on healthier more nutritious products. There is a drive to price parity with meat which can be challenging. Five years ago, vegan products sold at a significant premium over traditional meat products. Expectations have changed and food manufacturers are driving to lower cost for plant-based products to be at similar levels as meat. Similarly, the plant based beverage market is taking off with the proliferation of new products featuring novel proteins and ingredients. All of this requires precise formulating to ensure flavor, stability and mouthfeel over the course of shelf life.
Application example that utilizes these principles:
Pacific Foods Hemp Milk, Unsweetened Vanilla, Shelf Stable, Plant-based, Vegan, Non-GMO
Ingredients: Water, Hulled Hemp Seed, contains 1% or less of: Disodium phosphate, Gellan Gum, Natural Vanilla Flavor with other Natural Flavors, Tricalcium phosphate, Vitamin D2, Xanthan gum.
Summary: For shelf stable packaging and heat processing, the proteins are protected by the use of phosphates while the gums improve and build back the mouth feel. Many beverages like these separate during storage without stabilization. Nutritionally, it has 3 gms of protein/svg, no saturated fats or cholesterol, Omega-3 fatty acids and fortified with Vitamin D and Calcium.
Creating great plant-based products with the benefits consumers expect is within our control with the updated protein and ingredient knowledge and expertise that will serve to expand our tool box.
