Protein demand: review of plant and animal proteins used in alternative protein product development and production

Abstract

Increased global usage of protein has resulted in demand for protein products to surge over the last few years. Demonstration of equivalent or superior/new functions of novel proteins compared to existing alternatives is essential to protein market success. Additional investigation of nonprotein ingredients and innovation in production technologies for alternative protein products is necessary to continue the expansion of protein offerings in the market. The demand for protein ingredients has surged over the last few years. The global protein ingredient market was valued at USD 38 billion in 2019 and is expected to grow at a rate of 9.1% from 2020 to 2027 (Grandview Research, 2020). Consumption of animal proteins has considerably increased in the recent past, as well as with a growing interest in overall protein, the market for plant protein ingredients is expected to grow significantly. Plant proteins can offset market share from animal proteins (dairy, egg, and meat) because they can be produced at competitive prices. There are multiple factors driving the demand for proteins. The animal protein market will continue to grow because of the associated health benefits of consuming meat. Dairy and other animal proteins also play a major role in demand through diet supplements and food usage. Increases in the vegan, vegetarian, and flexitarian populations have propelled the usage of plant proteins in food products. Additionally, plant proteins are being used in manufacturing a wide range of natural products. Overall, the growing food industry on account of increasing population and consumer awareness is propelling the protein market and the need for alternative protein ingredients. Furthermore, there is a global challenge to address food security and preserve land and water resources due to climate change, population growth, and changing diets. Accordingly, interest in sustainable and biodiverse food systems is on the rise. From a consumer’s perspective, purchasing habits that can improve the environment are gaining prominence. Consumers are seeking transparency and sustainability in their food supply. Accordingly, food industries are interested in commercializing products formulated with ingredients derived from environmentally sustainable crops. Another important reason for seeking novel plant protein ingredients is protein allergenicity. Eggs, dairy, and soy are among the “big eight” major allergens recognized by the Food and Drug Administration. Other opportunistic reasons include utilizing current processing streams to increase the value and revenue (adding value to byproducts), finding a unique and competitive place in the market, and utilizing all possible resources to expand the ingredients supply. Additionally, producers are seeking functional, nonallergenic ingredients that can replace synthetic ingredients (such as synthetic emulsifiers, e.g., monoglycerides and diglycerides) as part of the clean label drive. Given that proteins have multiple functions, including, but not limited to, stabilizing properties, structure building, and flavor enhancement, producers are seeking to replace synthetic ingredients with functional proteins in various applications, including high-value ones, such as encapsulation of bioactive compounds and flavors (e.g., fish oil and orange oil). Therefore, the demonstration of equivalent or superior/new functions of novel plant proteins compared to existing alternatives is essential to their market success. There is limited consumer and producer knowledge of plant proteins other than soy; nevertheless, new plant proteins are gaining traction, including pulse proteins (from pea, lentils, chickpeas, and beans) and proteins from canola, sunflower, oats, potato, rice, corn, and ancient grains among others (Grandview Research, 2016). Food producers are seeking to understand how these plant proteins can partially or wholly replace traditional plant and animal protein ingredients in food or plant-based meat-alternative products to deliver optimal nutrition, flavor, and functionality. Furthermore, advancement in nonprotein ingredient options and functionality are also in demand as these ingredients are combined with plant and meat proteins to fulfill the recipe needs (e.g., color, palatability, and shelf life) in the development of these food products. While there has been some research done to characterize novel plant proteins, the information is far from being comprehensive. Science and technology must catch up with the exponential increase in the demand for novel plant protein. There is a need to explore efficient protein extraction processes to ensure high yields and preservation of the protein quality and functionality, understand structure/function relationship, develop cost-effective protein functionalization strategies, demonstrate ways to overcome flavor and texture challenges, identify unique high-value applications, investigate crop diversity, and secure abundant supply, al