Emerging opportunities - new sources of protein

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 GNPD 9

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

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.

Oats

Typically dairy

Peas

Typically meat

Fava beans

Typically meat

meat dairy dairy

Source: Plant-based Market Insights Report 2019, ProVeg International 11

Similarly, following its successful use as meat alternative, Fava beans are now also making an appearance

in low-fat plant-based ice cream and, while oats have been used as a dairy substitute in milk. Gold &

Green, a Finnish brand, are using this as a successful plant-based meat alternative. 8

Paprika Chickpea Nachos with Yellow & Green Peas

Paprika Chickpea Nachos with Yellow & Green Peas contain 40% less fat than classic tortilla chips and are said to be a good source of protein and fibre.

Source: Mintel GNPD 8

This underlines the sheer variety of plant-based sources available to manufacturers. Non plant-based protein alternatives include mushrooms – which are technically fungi rather than plants – as well as algae, bacteria and insects ; with algae finding its way into products such as mayonnaise. As we’ll see in the next chapter, cutting-edge technology also has the potential to transform this sector.

Meatless Nuggets

Quorn Meatless Nuggets are produced from what the company calls its own sustainable unique protein, called Mycoprotein. This is a unique blend of fungalbased protein and fibre. The company says that Mycoprotein uses less land and water than animal protein production.

Source: Mintel GNPD 13

Pat Crowley, founder and CEO of Chapul, was the first to bring cricket protein to the US. He found that

crickets – and other insects – require only a fraction of the water needed for livestock to produce the

same amount of protein, whilst also requiring much less land and water as opposed to crops that have

traditionally been used for meat alternatives, such as soy and wheat. 14

Crowley said:

“We need to focus on less land-intensive sources of protein.

I am opposed to the concept that plant-based protein is a single solution to

sustainability. When compared to beef or poultry it is often much more resource

efficient. But it can’t carry the weight alone.” 14

Chapul’s first product was a protein bar made from cricket powder in two flavours and today, the company’s website sells pouches of cricket powder, alongside four protein bar varieties.

Chapul’s Original Aztec Cricket Bar

Chapul’s Original Aztec Cricket Bar is a dark chocolate, coffee, and cayenne flavoured bar, that contains protein from cricket flour. The cricket flour is described as a complete protein that promotes health of the individual and health of the planet.

Source: Mintel GNPD 12