Protein alternatives have long been associated with meat-free and dairy-free diets. But the reality is that non-meat and non-dairy proteins are about much more than ditching these two food sources. From rounding out diets to diversifying our food sources, protein alternatives are shaking up the food industry.
What are protein alternatives? And why are they becoming more common?
A Few Reasons People Want Protein Alternatives
As demand goes up, nutritionists are turning to new sources of protein, including chickpeas, mushrooms, duckweed, seaweed and ancient grains. In other words, consumers of non-meat and non-dairy proteins have more options than ever.
Alternative Proteins Meet Mainstream Manufacturers
What was once seen as a niche market has exploded into the broader food industry. Here are a few examples:
- Tyson’s Beyond Meat
- Cargill’s Memphis Meats
- Dean Foods’ Good Karma
Ingredient manufacturers are helping to round out the industry. For example, Ripple Foods creates allergen-free vegan milk made from pea protein. It has more protein than nut milk and more calcium than animal milk. MycoTechnology, Inc. is using mushroom protein and flavor ingredients that have bitter blockers — in other words, they can actually sweeten foods without adding calories. Aspire Foods and Exo are two edible insect companies who recently merged to expand product offerings as this small but growing category appeals to more and more consumers.
What Does PacMoore Offer?
Long before niche industries make their mainstream debut, PacMoore helps food manufacturers meet demand. We have a long history in the specialty foods space. In extrusion, we can work with an endless list of plant-based protein ingredients. Our background and experience make us an excellent partner for food manufacturers looking to take advantage of the alternative protein trend.
To learn more about alternative proteins, or to find out how PacMoore can partner with you, contact us today.
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