Dive Brief:
- While Americans' hunger for protein continues, its source is increasingly shifting toward those that are plant-based rather than animal-based, recent research shows.
- Health concerns surrounding saturated fat, cancer risk, antibiotics and growth hormones still plague animal protein producers.
- Mintel found that in the U.S., manufacturers are increasingly using pea protein, rice protein, chia seed and quinoa in protein snack bars.
Dive Insight:
Animal-based proteins have suffered a hit in recent years as more experts, including the World Health Organization, proclaim the health drawbacks of meat consumption, particularly red meat. WHO linked red and processed meats to cancer last year, which riled up members of the meat industry. But a more recent analysis of WHO's findings shows that the organization may not have had sufficient data to make such a claim.
While plant-based protein consumption is rising across the board, certain sources stand out. The number of global food launches containing pea protein jumped by more than 80% between 2013 and 2015, according to Mintel’s Global New Products Database. Pea protein is also featured in Ripple milk, which could be disruptive to the dairy industry as plant-based dairy alternatives continue to grow.
However, meat consumption does continue to rise, increasing by nearly 5% in the U.S. in 2015, the largest increase in 40 years, according to Rabobank Food & Agribusiness Research and Advisory group. Driving consumption could be, in addition to the rise in protein interest, more research that questions the health concerns surrounding meat.