My Blog

Pack the protein punch in plant-based products to meet consumer preference

The start of the year brings new resolutions and an optimistic outlook for new lifestyle changes. For some, those changes look like getting 10,000 steps in or tracking calories each day, for others it means starting a 4x/week exercise routine or getting all your macros in your diet.

With 87% of consumers in the US, UK, Netherlands, and Germany committed to becoming non-meat eaters, flexitarians, and conscious meat eaters (Deloitte), and, with the number of people talking about high protein online increasing 32%, year over year (Brandwatch, 2023), protein is primed to increase in importance for a consumer’s healthy lifestyle. The Mayo Clinic Health System of Minnesota, Wisconsin, and Iowa recommends the average American should eat anywhere from 0.8 – 1.2 grams per kilogram of body weight based on your lifestyle.

Having a vegan or plant-based diet doesn’t need to be a curveball for achieving your protein intake goals. We all know seeking out protein sources like tofu, lentils, beans, and seitan are good, but some modern vegans/vegetarians may want a source that reminds them of animal meat or they may miss the taste of traditional animal-meat products as a whole. With Planteneers’ custom ingredient blends, plant-based food and beverage product developers can work with texturizers that keep protein in mind. No need to sacrifice taste for nutrition or vice versa.

A group of food items

Description automatically generatedSo how do you prevent that chalky, protein-taste from taking over your protein-packed products? That depends on the quality of your ingredients and their makeup. Understanding the complexities of those blends can be difficult when first starting product development with new bases or ingredients. Having collaborators from ingredient companies can help direct you to the right balance of ingredient blends. Let’s take a look at a couple of ways you could incorporate protein-packed meals and snacks into a consumers’ daily life.

A meal that’s a real protein-deal

Here in the United States, we love our BBQ. The sweet heat that BBQ brings to the table makes mouths water all over the country. Our shredded plant-based pork features black pepper, red pepper, smoked paprika, garlic and onion powders, along with a Planteneers’ texturizer (fiildMeat S 141596) and other emulsification solutions to complete this wheat and soy-based meal. All while it features 23 grams of protein per 100 grams of product. This “pork” is a blank slate for whatever BBQ sauce you’re desiring to meet the culinary needs of your taste buds; original, Carolina, Alabama white, golden, honey, bourbon, or even sweet heat.

Snacking on something substantial

Offering protein heavy snacks to consumers is key for reaching protein targets each day. These targets help consumers lose weight, gain muscle, and repair the body to become healthier and stronger. Something as easy as plant-based meatballs can be a quick “grab and go” option for those who have access to a microwave or kitchen for an easy heated snack. I refer back to the BBQ sauce options above for some inspiration to spice up the flavor kick on these meatballs.

The option for plant-based product developers can start with Planteneers’ fatty, fibrous, meaty-tasting ingredients that don’t sacrifice texture or taste. Our plant-based version features 13 grams of protein per 100 grams of product. While this ingredient option (fiildTex D 121003, fiildMeat P 151402) is wheat, pea, and fava bean based, we can work with you to make a plant-based meatball that serves your processing and storage needs, while still making consumers happy.

Another Option

The Planteneers team also has created a delicious dinner sausage with 16 grams of protein per 100 grams. Whether you eat it like a brat with some sauerkraut and mustard or cut it up into some pasta sauce, this dinner sausage option is great for hidden plant-based protein value.

Contact Us:

If you want to taste our texturizing and stabilizing ingredients in these three product demonstrations – and discover how good they taste while being packed with protein, contact us at [email protected]Or, if you’re intrigued with how to take favorite classic dishes and make them plant-based, download our cookbook here.

Related posts

Metal Coupe Glasses Are the Newest Tableware Trend


Faces of Food Safety: Meet Michaell Myrie of FSIS


UK government ‘delays junk-food TV advertisement ban’ once again


Leave a Comment