Amy Bond, Assistant Librarian, and Information Specialist, Bord Bia – The Irish Food Board
Plant protein continues to be a dynamic trend within the food and drink industry. A recent webinar from Kerry Health and Nutrition Institute discussed the main drivers of growth in this category. The three main contributors, according to their research, are:
• Consumers’ continuing search for products to support their health and wellness aspirations
• Growing ethical concerns around animal welfare and sustainability
• An image of plant protein as being natural and safe
Euromonitor has also reported in this growing category. As part of their market analysis, they produced a ranking of the most promising markets for new plant protein products. The top three markets they identified where this trend has the most potential are Australia, the US, and Sweden. They also noted that these products will become more appealing to a wider audience as they become more affordable. Continuing innovation will also give consumers a much wider array of products to choose from, as producers move beyond the traditional soy formulations to incorporate other protein sources such as lupine, chickpeas and algal ingredients.
However, while there are certainly opportunities in this sphere, there still remain many challenges for food producers. When working with plant protein there can be issues around taste, texture, and appearance that must be overcome before products are acceptable to consumers. It may also take extra effort to optimise the nutrition delivered from these products. However, food science and technology continues to make advances in all these areas.
It seems that plant protein products will continue to expand their share of consumers’ plates into the future, however, any Irish food and drink producers working in the category will need to ensure their product also delivers on taste if they are to compete in this increasingly competitive category.
For more information contact amy.bond@bordbia.ie.
