Alternative proteins - global scale continues to grow

According to a Boston Consulting Group report, the alternative protein market is expected to reach $290 billion by 2035. The development of alternative protein raw materials is dominated by plant proteins that are already highly commercialized.

Alternative protein is an umbrella term that can be classified into microbial protein, cellular protein, insect protein and plant protein depending on the raw material. Among them, plant proteins have the most mature consumer education and the highest market share.

Plant protein sources are mainly based on legumes, including peas, fava beans, chickpeas, and water yellow skin, with peas receiving more corporate attention. Plant protein producer Merit Functional Foods, global functional ingredients supplier Fischland Food Ingredients, and Israeli seed developer Equinom all have layout of pea-sourced alternative proteins.

Grains, seeds, and fungi are also sources of plant protein ingredients.

In terms of the properties of the ingredients themselves, when developing alternative protein ingredients, companies will focus on the flavor, taste, color, and protein content of the ingredients, with changing the flavor and improving the protein content being the top priorities.

Through technological upgrading can solve the problem of plant-sourced protein in terms of flavor and protein yield, especially the development of biological breeding technology, can help companies take advantage of the source.

An Israeli company has developed new varieties with 75% more protein than traditional chickpeas through technological breakthroughs in chickpea breeding, increasing their protein content, target functions and nutritional properties. Another Israeli food technology start-up has introduced a chickpea protein concentrate with up to 70% protein content and solved the chickpea protein aftertaste problem through a proprietary technology process.

Another company, also from Israel, used its technology platform to cultivate high-quality pea protein ingredients from the source, optimizing farming efficiency as well as taste and nutrition by cultivating new crop sources.

In addition to this, Kemin USA has introduced a functional protein that enables protein manufacturers to increase yields while maintaining quality and also without bad organoleptic effects.

In terms of the direction of raw material applications, plant proteins are used more in beverages, snacks, and baked goods. Biogenic cultured proteins and chickpea proteins can be applied in these directions.