Market Watch: Protein the Power of Protein Buyer's Guide

Official Magazine of SupplySide® February 2015 $39 US foodproductdesign.com An Exclusive Digital-Only Issue PRESENTS PROTEIN 03 Market Watch: Protein 06 The Power of Protein 13 Buyer's Guide FEBRUARY 2015 SURVIVAL GUIDE: PROTEIN 03 06 11 13 Market Watch: Protein The Power of Protein Protein Fortification Buyer’s Guide to Strategies Market data on the use Protein considerations Protein of protein in food and and their role in functional Insight into protein A directory of protein beverage products. foods and beverages. fortification strategies. suppliers for the food and beverage industries. foodproductdesign.com Copyright © 2015 Informa Exhibitions LLC. All rights reserved. The publisher reserves the right to accept or reject any advertising or editorial material. Advertisers, and/or their agents, assume the responsibility for all content of published advertise- ments and assume responsibility for any claims against the publisher based on the advertisement. Editorial contributors assume responsibility for their published works and assume responsibility for any claims against the publisher based on the published work. Editorial content may not necessarily reflect the views of the publisher. Materials contained on this site may not be reproduced, modified, distributed, republished or hosted (either directly or by linking) without our prior written permission. You may not alter or remove any trademark, copyright or other notice from copies of content. You may, however, download material from the site (one machine readable copy and one print copy per page) for your personal, noncommercial use only. We reserve all rights in and title to all material downloaded. All items submitted to FOOD PRODUCT DESIGN become the sole property of Informa Exhibitions LLC. 2 Food Product Design | Survival Guide: Protein foodproductdesign.com Market Watch Market Watch: Protein By Rachel Adams | Associate Editor rotein is a powerful ingredient. So report from much so, in 2014 the Institute of Pathfinder Research PFood Technologists (IFT), Chicago, Inc., High Springs, named protein as one of the top Florida. functional food trends that will likely Product developers shape the industry in 2015. have a host of plant- and animal-based Packaged Facts, Rockville, Maryland, proteins to choose from, which opens also predicted in a 2014 report, the door to increased product “Functional Foods: Key Trends & development in the functional foods Developments in Ingredients,” that and beverages category. Within the East/Africa (43 percent), Asia Pacific protein will be a key nutrient and protein market, plant-derived proteins (34 percent), North America (30 percent) and Europe (21 percent). ingredient in 2015. are driving sector growth, according to Interestingly, not all consumers who Protein’s powerful position in the food the Pathfinder Research report. value protein are willing to pay more and beverage landscape can be Currently, soy remains the dominant for it, the Nielsen report noted. For attributed to a variety of reasons, plant-derived protein source in the example, only 44 percent of primarily being increased consumer market, although other varieties, such respondents in the Middle East/Africa knowledge about the health benefits of as pea and rice proteins, are gaining are willing to pay more for products consuming protein. Some key benefits traction. In fact, product launches high in protein, followed by 42 percent consumers associate with protein containing pea protein have grown in Latin America and 32 percent in consumption include improved satiety, more than 200 percent since 2011, Asia Pacific. sustained energy, and improved according to Mintel, Chicago. As consumers become more muscle development and retention. When it comes to purchasing educated about the important role Globally, in the 12 months ending decisions, a 2015 report from Nielsen, protein plays in overall health and March, 31, 2014, data from Innova New York, “We Are What We Eat,” wellness, the market for protein- Market Insights', Duiven, The indicated 32 percent of the global enhanced products is widening and Netherlands, indicated nearly 3 percent population considers “high in protein” there is an increased focus on sports of food and beverage launches were a health attribute that is very nutrition and weight management. One marketed on a “high-protein” or important when making purchasing sector seeing increased growth and “source-of-protein” positioning, rising decisions. Protein seems to be most product development is protein- to 6 percent in the United States. In widely considered in Latin America, enhanced beverages because they terms of revenue, the global protein where 50 percent of the population provide a boost of nutrition along with market is anticipated to reach $24.5 claims high-protein is a very important “on-the-go” convenience busy billion in 2015, according to a 2011 consideration, followed by the Middle consumers desire. ■ 3 Food Product Design | Survival Guide: Protein foodproductdesign.com CLASSIC PROTEIN, CONVENIENT FORM IDF™ makes it easy to incorporate the lean protein people love in an even greater variety of applications with its ARC™ Concentrated Chicken Protein Powders. IDF’s ARC ingredients are • free of common allergens • highly digestible • complete proteins • ideal sources of protein to fortify your food applications Get real, convenient protein ingredients from IDF. Request a sample: RealFood@IDF.com +1 417 881 7820 idf.com IDF® is a registered trademark of International Dehydrated Foods, Inc. in the United States and/or other countries. ©2015 International Dehydrated Foods, Inc. (IDF) All rights reserved. Advertorial What do you expect to drive How does your ingredient(s) For which application(s) is the consumer market around differ from the others in this your ingredient best suited? proteins in the coming year? competitive market? IDF® ARC Concentrated Chicken Consumer interest in high-protein IDF® ARC™ Concentrated Chicken Protein Powders can be used in a wide snacks will continue to rise, and snack Protein Powders are natural, clean- range of applications, and support brands will seek alternative sources of label proteins that are free of common innovation in the booming savory-snack protein to differentiate themselves in allergens, so they’re a great option for and sports-nutrition segments. For the marketplace, particularly appealing bringing protein to soy-free and dairy- almost any application that requires a to the “real food” movement and free applications. As a meat-based protein boost—from a sports-recovery addressing allergen issues. protein, ARC powders deliver all of the soup to pastas, baked goods, snacks Likewise, the desire for “healthy essential and nonessential amino acids and more—ARC protein powders can indulgence” items will further grow as and offer a slight umami flavor, which deliver a formulation-friendly, clean- consumers continue to seek health and is preferable to the bitter aftertaste label solution. wellness from indulgent foods. The associated with whey and the beany bakery segment also has a great flavor of soy. ARC ingredients also What questions should opportunity to align itself with this trend work in a variety of formulations. formulators and buyers ask and simultaneously appeal to the We’ve used them in a variety of when purchasing your demand for alternate protein sources. snacks, baked goods, ready meals, ingredient(s)? By offering increased protein in breads, recovery drinks, pastas and more—all Formulators should consider what bagels and muffins, bakery brands can with fantastic results. level of protein they need in their reposition themselves to fulfill the finished application and what flavor demand for delicious, healthier options. objectives they have. While our flagship ingredient, ARC 70, is 70 What is the biggest area of percent protein and has an umami innovation/product flavor, we’re also in the process of development in the market? commercializing ARC 90, which has a Protein-packed snacks continue to be targeted protein level of 90 percent a huge area of innovation in the market. and is much more neutral in flavor. There are so many forms and flavors for brands to explore, and meat-based proteins, specifically, have built buzz in the savory snack segment. Even well- known applications, such as extruded snacks, can be formulated with meat- based protein to create a delicious and savory snack free of common allergens and high in protein. The Power of Protein By Rachel Adams | Associate Editor ncreasingly, consumers understand the connection between protein and health— especially the benefits of protein for weight management and sports I nutrition—and are therefore seeking products to meet their nutrition and dietary development, Glanbia Nutritionals, needs. In fact, the International Food Information Council Foundation (IFIC) 2014 Fitchburg, Wisconsin. “With the health Food & Health Survey reported half of consumers tried to consume a certain amount benefits of a protein-enriched diet of protein, or as much as possible. increasingly recognized by consumers, functional food manufacturers are actively nutrition and health benefits, functional Protein is a critical component for good targeting the mainstream audience with foods also satisfy demands for health. In fact, according to Annette foods that offer a protein boost.” Higgins, director of strategy and business convenience and taste. While consumers Protein shines in many arenas—it development, protein solutions, DuPont understand the benefits

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