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Health Ingredients Europe

New proteins are creeping on trend

By Nicholas Robinson+

12-Dec-2014
Last updated on 12-Dec-2014 at 11:46 GMT2014-12-12T11:46:49Z

Consumers' are more open to alternative proteins
Consumers' are more open to alternative proteins
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Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.

Insect proteins are “creeping” into consumers’ minds and becoming more acceptable, Lu Ann Williams, Innova Market Insights director of Innovation, told FoodManufacture.co.uk.

“I’m not saying they are mainstream, but I know that children are talking about it more and more,” she said.

‘Mainstream’

“Looking at other protein ingredients, there’s chicken protein that’s been converted into powder and why not use that in something like a bar?”

Many manufacturers were looking to use alternative forms of protein in a bid to pack products with cheaper, but better proteins, she added.

There were a lot of plant proteins, such as mycoprotein, pea protein and soya proteins, which would continue to be used by manufacturers to develop new products, Williams added.

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