Plant-Based Nuggets Raised & Rooted Plant Based Nuggets comprises a blend of pea protein, bamboo fibre, egg white, and golden flaxseed, and provides 9g of protein and 5g of fibre per serving.
Source: Mintel GNPD9
The fastest growing sector, however, is expected to be that of dry egg replacers.8 Eggs are highly versatile, functional and widely consumed. Moreover, with the low level of competition that exists at present with regards to plant-based egg substitutes, it shows great potential for innovative companies to enjoy strong growth and benefit from substantial profit margins. By the end of 2026, the egg alternative market is expected to exceed a global value of $1.5 billion, which depicts a 5.8% CAGR.10
Emerging opportunities - new sources of protein The diversification of protein sources supports the move towards sustainable production, meets consumer demand for healthy and nutritious ingredients and creates narratives that resonate with consumers. Sustainable agriculture depends, at least in part, on moving away from mankind’s dependency on intensive animal-sourced protein, which has provided incentives to find and scale up new protein sources. The range of plant-based protein sources available is expanding, and the market is constantly growing more complex. As an example, there has been a notable shift from soya milk towards oat, almond, and coconut milks, and hemp is proving to be very popular in sports nutrition applications as a result of its complete amino acid profile. Chickpea, due to its ability to create a firm and stable emulsion, can be used with great success in a variety of meat and dairy alternatives, as well as baked goods. When compared to soya, peas or algae, duckweed is more digestible and therefore serves well as a meat and dairy alternative, and a snacking ingredient also. 11 Greater category transcendence of raw materials has also been noted in the industry. Pea protein, for example, is no longer only serving as great meat alternative, but also proving to be a good source of plant-based alternatives in dairy applications.8 Vly, a Berlin-based startup, makes use of yellow pea protein as a base for milk and yoghurt,8 and Paprika Chickpea Nachos with Yellow & Green Peas, are made with chickpea flour, yellow peas, green peas and black beans.
9
Oats
Peas
Fava beans
Typically dairy
Typically meat
Typically meat
meat
dairy
dairy
Source: Plant-based Market Insights Report 2019, ProVeg International 11
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