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12 Sep 2024 — Consumer and customer concerns over animal rights and welfare, sustainability, climate and health are driving growth in the plant-based supplements and nutraceuticals spaces. Meanwhile, industry professionals highlight that this growth is spurring innovation in delivery sourcing and applications.
Innova Market Insights’ data suggest that for five years, from July 2019 to June 2024, plant-based claims in the supplements and sports nutrition sectors grew by 12%. Worldwide, 61% of these new products were supplements, which saw the quickest expansion at 19% over five years. Plant-based sports supplements also experienced a 63% increase during this time.
Nutrition Insight sits down with experts from ADM, Cosun, Ingredion and Lallemand Bio-Ingredients to discuss the latest advancements shaking up the plant-based market.
Vaughn DuBow, the senior director for product portfolio marketing for health and wellness at ADM says the company expects sustained growth in plant-based supplement development, introducing more personalized options for consumers. He also notes that combining plant proteins with botanical extracts and biotics could boost these supplements’ benefits for areas such as digestive health, immune support, weight management and more.
“Moving forward, we will also see technology advancements like AI revolutionize supplement product development through tailored dietary recommendations based on unique health data and individual preferences,” DuBow highlights.
Vaughn DuBow, the senior director for product portfolio marketing for health and wellness at ADM.Meanwhile, Cosun sees a growing trend among food producers to explore nutrition-rich, plant-based substitutes for their dairy-based products.
“In the cheese category, there remains a significant gap between plant-based alternatives and traditional cheese,” says Pippa Vogel, application specialist at Cosun Protein. “We aim to accelerate the development of plant-based cheese, bridging this gap and driving innovation forward.”
At the same time, Ingredion points out that alternative protein sources have significantly impacted the food industry, reflecting a rising demand for animal-based protein alternatives.
Potent plant-based postbiotics
Annie Tremblay, the scientific affairs manager at Lallemand Bio-Ingredients highlights the health benefits of its fermented soy plant-based postbiotic Gastro-AD, which has been shown to treat heartburn and digestive discomfort. Tremblay says that the company’s research shows an increase in heartburn and acid reflux globally due to westernized diets and says Gastro-AD offers a proven, natural alternative.
“It is intended for the general population experiencing heartburn. It could also have a preventive effect if consumed on a regular basis or before an anticipated stomach challenge, as suggested by a preclinical study from 2022,” she explains. “This study showed that Gastro-AD pretreatment reduced gastric damage in stomachs stimulated with alcohol, protecting the gastric mucosa and inhibiting gastric acid secretion.”
Moreover, she states that Gastro-AD offers heartburn symptom relief in about 15 minutes, serving as a more natural alternative to traditional over-the-counter remedies like carbonate or hydroxide salts.
“Salts of aluminum, calcium, magnesium and sodium can eventually have the opposite of the intended effect and are often associated with a rebound effect,” says Tremblay. “As they buffer existing acid in the stomach, the stomach eventually reacts to produce more acid, thereby increasing the consumer’s discomfort and providing no relief.”
“The various modes of action of Gastro-AD alleviate acid reflux by addressing inflammation and by blocking acid release into the stomach. Anecdotal evidence from our internal satisfaction survey confirms the 2022 preclinical study described above and suggests that the effects of a regular intake of Gastro-AD is likely to have a long-term protective effect against heartburn before the symptoms appear.”
Lallemand Bio-Ingredients Gastro-AD postbiotics has been shown to reduce heartburn and digestive discomfort.
Tremblay hails postbiotics as the latest addition in the realm of biotics and adds that there is still much to understand about their mechanisms of action, which is a future focus of the company.
“We were studying the Gastro-AD formulation even before the concept of postbiotics was more clearly defined — we thus have a head start in the field of postbiotics,” she stresses.
“Fermentation with beneficial microbes is a natural way to enhance the molecular content of a plant-based source to potentiate its health benefits. We strongly believe in the power of fermentation for health.”
Functional delivery formats
ADM’s DuBow emphasizes that the company leverages its extensive library of plant-based ingredients and systems to meet consumers’ expectations for taste, texture, nutrition and cost. He adds that these elements are crucial in attracting those consumers that are increasingly interested in plant-forward and vegan-friendly supplements.
He also points out that emerging supplement formats such as gummies, bars, shakes and powders are gaining popularity but face challenges like protein functionality and shelf-life stability. Challenges include heat and moisture in gummy production and texture or taste problems in plant-based bars due to the absence of animal proteins and fats.
“We help supplement brands overcome these hurdles with clean-tasting, highly functional soy, pea and wheat proteins purposefully designed to improve the sensory experience, meeting or potentially exceeding that of animal-derived products,” says DuBow. “Rising in popularity, gummy supplement innovation is top-of-mind for many health and wellness manufacturers.”
“Ongoing demand for vegetarian- or vegan-suitable products continues to evolve gummy supplement solutions. For example, our vegan gummy concept is gelatine-free, and it also includes science-backed biotics, botanical extracts and flavors and colors derived from a natural source, supporting both plant-based dietary preferences and wellness goals.”
Ingredion highlights the applicability of its Vitessence Pea 100 HD protein for cold-pressed bars.DuBow also spotlights a “white space” in the market for potent high-protein bars without animal ingredients. He reveals that ADM’s concept uses ProFam Soy 931, ProFam Pea 580, sunflower oil and rapeseed lecithin for a chewy texture and says adding puffed soy crisps incorporates a crunchier texture and extra protein.
Versatile plant-powered proteins
Tara Kozlowich, the director of global segment marketing for healthful solutions protein fortification at Ingredion, says that Ingredion’s latest innovations are designed to meet the specific functional needs of various applications.
“This includes Pea & Rice 1780 which offers a PDCAAS (protein digestibility-corrected amino acid score) of 1.0 for manufacturers of protein bars and ready-to-mix beverages targeting higher on-pack protein claims and Vitessence Pea 100 HD to maintain the softness of cold-pressed bars throughout shelf life while providing preferred texture and sensory attributes,” she notes. “Ingredion identified key consumer drivers such as taste, texture and sensory attributes in the sports and nutrition bar space.”
She also reveals that Vitessence Pea 100 HD excels in cold-pressed bar applications, which appeal to consumer preferences.
“Understanding these preference drivers drove the development and launch of the plant protein Vitessence Pea 100 HD,” she adds. “Our objective was to reach and maintain low levels of hardness in cold-pressed bars to keep smooth and creamy textures intact from the first bite to the last — throughout the product’s shelf life — without compromising nutrition or the eating experience.”
Kozlowich points out that nutrition can include several elements, including lower sugar and sodium levels and increased fiber. Protein is a significant factor, with 70% of consumers actively seeking it in their diets and 40% checking ingredient labels in stores.
Specifically, she states that 82% of consumers view pea protein as a suitable food and beverage protein source, and 68% are willing to pay extra for products labeled as “made with plant-based ingredients.” Additionally, the consumption of protein bars is on the rise, where texture and taste significantly influence consumer preferences.
“Whether eating for an on-the-go breakfast, meal replacement, snack or pre-and post-workout routine, consumers want soft, smooth textures and balanced taste,” she underscores. “Yet soy, whey and other plant proteins pose challenges.”
“Generally, bars become harder over the products’ shelf life and gritty, powdery, dry and chalky textures are common, reducing the desirability of the bar. Ingredion developed Vitessence Pea 100 HD to help manufacturers overcome these challenges and build product superiority that resonates with
Cosun Protein says the gap its innovation fills is that it can make plant-based cheese as nutritious as dairy-based cheese. consumers.”
Innovative and nutrition-rich ingredients
Vogel at Cosun Protein says the company is dedicated to pioneering next-generation plant-based proteins, like its innovative Tendra fava bean protein isolate, which it launched in 2022. The offering utilizes proprietary extraction technology that gives it high protein content while boosting the nutritional value of products like plant-based cheeses.
Furthermore, she points out that as more individuals pursue healthier and more sustainable diets, the nutritional challenge of plant-based cheese remains a persistent challenge. Many prefer dairy cheese for its taste and nutrients, complicating the switch to plant-based options. Vogel says Tendra addresses this by enabling the creation of nutritious, tasty plant-based cheeses that rival dairy counterparts.
“The most common plant-based cheeses that are on the market don’t score good on taste, texture and nutritional value,” Vogel illustrates. “This is where Tendra can make a significant difference, and this is unique for a plant-based protein.”
“Tendra is known for its high solubility, neutral taste and excellent emulsification properties, which are crucial for achieving the desired texture and mouthfeel in plant-based cheese. With Tendra, it is possible to make a plant-based cheese with higher protein content than most products currently on the market while still maintaining a good taste and texture.”
Vogle concludes by emphasizing that consumers prioritize good taste in food and says Tendra fava bean protein isolate’s neutral flavor facilitates the production of tasty, high-protein products that meet these industry demands. Additionally, since it is sourced from GMO-free, sustainably grown European fava beans and enhances soil fertility through its efficient nitrogen-fixing ability, the ingredient also speaks to the eco-conscious consumer.
By William Bradford Nichols