Alternative Proteins Power up

In the April edition of Nutraceuticals Now, Carole Bingley, Technical Specialist for Reading Scientific Services Ltd (RSSL), reviews some of the latest developments in alternative proteins

In the April edition of Nutraceuticals Now, Carole Bingley, Technical Specialist for Reading Scientific Services Ltd (RSSL), review some of the latest developments in alternative protein sources.

The popularity of protein rich diets has prompted sustained efforts to identify new sources – but understanding the characteristics of these alternative ingredients is essential for successful product formulation and consumer acceptance.

Consumer perception of protein is undergoing a transformation. Over recent years, health and environmental concerns around animal protein consumption has prompted a rapid rise in flexitarian, vegan and vegetarian diets, as well as a renewed focus on plant-based alternatives. For food and drink manufacturers, this represents a clear opportunity - plant based proteins, for example, now represent more than a third of the global protein market - but also brings new challenges in terms of product development.

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