Food Formulation and Ingredient Trends: Plant Proteins

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Published Feb 17, 2016 | 106 Pages | Pub ID: LA5713396

Food Formulation and Ingredient Trends: Plant Proteins

Consumer interest in boosting protein intake remains strong headed into 2016 with more attention being paid to the specific types of protein being consumed. The desire for clean labels, ease of digestion, the need or desire to avoid allergens, compatibility with vegetarian and vegan lifestyles and concerns about sustainability among the general population are putting the spotlight on plant proteins. Consumer notions of what constitutes a good protein source are expanding to include a wider variety of plant protein ingredients. Food Formulation and Ingredient Trends: Plant Proteins offers a future-focused, in-depth view of plant protein ingredients and reviews some of today’s most innovative food and beverage product trends in emerging and rejuvenated categories at retail. It also explores current plant protein concepts and menus in foodservice and provides insights into consumer attitudes and behaviors related to protein ingredients in general while focusing specifically on plant proteins.

Report Methodology

The information in Food Formulation and Ingredient Trends: Plant Proteins was obtained through both primary and secondary research. Consumer data are derived from two sources. A Packaged Facts national online consumer survey was conducted in December 2015 with a panel of 2,000 U.S. adults (age 18+) balanced to the national population on the primary demographic measures of gender, age range, ethnicity, geographic region, marital status, presence or absence of children in the household and household income. Consumer data were obtained from the Simmons National Consumer Survey through Spring 2015 from Experian Marketing Services. On an ongoing basis, Experian Marketing Services conducts booklet-based surveys of a large and random sample of consumers (approximately 25,000 for each 12-month survey compilation) who in aggregate represent a statistically accurate cross-section of the U.S. population.

Retail sales figures credited to IRI (Chicago, IL) are based on IRI aggregated multi-outlet (MULO) sales tracking, which represents sales through U.S. supermarkets, drugstores including Walgreens, CVS and Rite Aid), mass merchandisers (Wal-Mart, Target, Kmart and Shopko), warehouse clubs (Sam’s Club and BJ’s, but not Costco), dollar stores (excluding Dollar Tree) and military commissaries.

Primary research included interviews and discussions with various industry experts, review of ingredient company websites, consumer food and beverage product websites, restaurant websites including online menus, visits to bricks and mortar stores, including both conventional and natural and organic retailers and review of select food and beverage products in the retail marketplace containing plant-based protein sources. A wide range of secondary sources was also leveraged including industry reports, videos embedded in websites, presentations obtained from seminars, workshops and conferences, trade publications, business newspapers and magazines, consumer blogs, financial blogs, social media, annual reports, 10Ks and press releases.

Who Will Benefit From This Report?

  • Food and Beverage Manufacturers and Marketers
  • Foodservice Operators
  • Ingredient Companies
  • Private Label Marketing and Product Development Firms
  • Advertising Agencies
  • Investment Banks

Benefits of This Report Include:

  • Findings of Packaged Facts proprietary research exploring consumer attitudes and behaviors with respect to plant proteins

Coverage of Plant Protein Ingredient Trends, Including New Ingredient Launches:

  • Pulses (including Pea Protein, Chickpeas, Other Beans and Lentils)
  • Hemp
  • Aquatic Plants
  • Soy
  • Seeds and Nuts
  • Ancient Grains

Coverage of Retail Food and Beverage Categories Leveraging Plant Proteins:

  • Meat Analogs and Substitutes
  • Hummus
  • Nutrition and Energy Bars
  • Nut and Seed Spreads
  • Non-dairy Beverages Enriched with Plant Proteins

Use of plant proteins in foodservice

Identification of opportunities for plant proteins for food and beverage manufacturers and in food service

Prediction of future trends

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