Health Ingredients Europe

New proteins are creeping on trend

This content item was originally published on www.foodnavigator.com, a William Reed online publication.

By Nicholas Robinson contact

- Last updated on GMT

Consumers' are more open to alternative proteins
Consumers' are more open to alternative proteins

Related tags: Amino acid

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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