Culinology - September 2017 - 22

INGREDIENT trends

issues that have to be addressed at the outset, Ms. Connelly raised the point that they
actually tend to become more significant issues over time.
"To address the issue, you have to look at
the whole formulation: What can you change
to offset or mask any off flavors?" she said.
"Since there are differences among different
suppliers, the challenge is to find the best
tasting source of that protein."
In Ms. Connelly's mind, "that protein" with
great beverage potential may be algae. While
HP Hood does not currently include algae
as an ingredient in any of its products, Ms.
Connelly said:
"I've gotten to play around with it; it's very
smooth and creamy with no gritty feel and

it performs very nicely in beverages. As
sustainability concerns grow, these microorganisms will have a greater role to play in
the diet."
Also looking down the protein beverage
road, Ms. Watkins doesn't expect to see new
sources of protein hitting the market any time
soon - that is, beyond milk protein, whey,
casein, pea, soy and rice proteins - "because of the technically challenging nature of
formulating with protein."
However, driven by the growing interest
in plant-based beverages - "and the not
infrequent sensitivities and allergies to pea
and soy" - experimentation with other
sources and formulations will continue, she
said. *

A broader market for plant protein
A plant-based
revolution?
How
consumers
define
their diet

1%
VEGAN

13%

VEGETARIAN

17%

PREDOMINANTLY
PLANT-BASED DIET

60%

CUTTING BACK
ON MEAT

Source: HealthFocus International

22 |

Steven Walton said
he thought his
daughter was a
vegetarian, but
she corrected
him. She does
not consider
herself a
vegetarian
because
she eats her
mother's meatballs
whenever she visits.
His daughter's stance
reflects a general attitude
that people have, said Mr. Walton, general
manager of HealthFocus International, St.
Petersburg, Fla. People, especially those
in the US, do not wish to be labeled, which
means a broader market may exist for plantbased protein beyond people who claim to
be vegetarian, vegan or "flexitarian," he said
in Las Vegas during a presentation at IFT17,
the Institute of Food Technologists' annual
meeting.
Mr. Walton pointed to a 2016 US study
from HealthFocus International showing
13% of respondents said they considered
themselves vegetarians and 1% considered
themselves vegan. He said while only 17%
of Americans said they were eating a plantbased diet either exclusively or predominantly,

Culinology | SEPTEMBER 2017

another 60% said they were cutting back on
meat-based products.
So, despite the low percentages for people
claiming to be vegetarian or vegan, "plantbased eating is a game-changing trend," he
said.
Food companies could promote plantbased protein products for the five reasons
consumers gave for eating protein in
the study, he said: healthy diet, weight
management, building muscle, increased
energy and protein keeps them full for a
longer time.
Mr. Walton also pointed to data from
Innova Market Insights, Duiven, The
Netherlands, showing global product
launches with a plant-based claim climbed
to 971 in 2016 from 194 in 2012, with the
number of US launches rising to 320 from 94.
"The other interesting thing about protein
is, more may not necessarily be enough," Mr.
Walton said.
Protein is not one of the under-consumed
nutrients mentioned in the Dietary Guidelines
for Americans 2015-2020. The desire to still
consume more protein may mean both plantbased protein and meat-based protein could
flourish.
"I really do not see this so much as a battle
between the two of them," Mr. Walton said.
"I think it's a parallel universe. It's not that
people are running away from meat."



Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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