Protein to remain on trend in 2018

Consumer interest in products featuring protein has not eased.

 

by Keith Nunes, Food Business News

Jan. 11, 2018

 

KANSAS CITY — As the calendar has turned to 2018, the incorporation of protein into food and beverage formulations remains a leading product trend. What stands out is the growing number of protein-centric ingredients consumers are willing to embrace in product formulations.

 

Recent new product introductions highlight the range of protein-based ingredients being used in formulations. In December, for example, Beyond Meat, El Segundo, Calif., introduced Beyond Sausage, a plant-based alternative that looks and cooks like pork sausage in original bratwurst, hot Italian and sweet Italian varieties. The company is marketing the product as featuring more protein and less fat than meat-based pork sausages. The Beyond Sausage line features pea, fava bean and rice protein with trace amounts of beet for color, coconut oil for juiciness and an algae-based casing.

 

Ripple Foods, Emeryville, Calif., has entered the yogurt aisle with its new Ripple Greek Yogurt Alternative, which features 12 grams of plant-based protein per serving, according to the company. Made with pea protein, sunflower oil, organic cane sugar and live active cultures, the yogurt alternatives are vegan, lactose-free, nut-free, soy-free, gluten-free and G.M.O.-free. Varieties include original, vanilla, strawberry, blueberry and maple.

 

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