Algae protein, legume protein, mushroom protein, new trends in plant protein innovation

Algal proteins

Market research and consulting firm MarketsandMarkets has published a report on the algae market, which shows that globally, the algae products market size will be approximately $4.7 billion in 2021 and will reach $6.4 billion in 2026, growing at a CAGR of 6.3% during the forecast period. The food and beverage segment of the market will see significant growth.

ADM's Outside Voice research shows that 30% of plant consumers, globally, are aware of algae as a source of protein. But awareness of this emerging protein source does not necessarily translate into consumption. In fact, only 7% of plant-based consumers worldwide say they consume algae. This presents an excellent opportunity for brands to bridge this gap with innovative alternatives to meat, dairy and more algae and microalgae products.

Plant-based consumers consider algae to be nutritious and environmentally friendly, but algae and microalgae have a long way to go before they achieve similar properties to other alternative and plant-based proteins from an organoleptic and functional, and even from a nutritional quality perspective.

Soy protein

Another alternative is plant-based proteins like those from legumes, including soybeans, black beans, peas and chickpeas.

Legumes tend to have a higher nutritional quality than other grain proteins, including corn, wheat and rice. This is critical to the plant-based segment, as many consumers who dabble in flexible vegan diets are considering purchasing plant-based alternatives for nutritional purposes. This feature is also particularly important for consumers seeking products such as protein shakes and dairy beverages, as they tend to be more concerned with nutritional attributes.

Mushroom protein

The food world is taking the mushroom world by storm. According to Fortune Business Insights' Mushroom Industry Report, the global mushroom market is expected to soar at a compound annual growth rate of 6.41% through 2026, with global consumption reaching 20.84 million tons.

There is no denying that the expanding mushroom market is closely linked to the recognition of the high nutritional, environmental and economic value of mushrooms. In particular, mushrooms have unlimited possibilities to replace meat, for example.

Compared to other vegetable proteins such as beans, mushroom protein is rapidly emerging in the artificial meat sector with its own advantages. There are companies both at home and abroad laying out plant meat products from mushroom protein sources.

For example, Australian plant meat company Fable Food's core process technology is to use mushroom raw materials to manufacture alternative meat products, especially shiitake mushrooms, and has launched mushroom artificial meat products such as hand-torn pork and braised beef. In China, in 2020, a1 Snack Food Institute established a joint venture with Shanghai Xue Rong Bio to develop a mushroom protein element to fuse soy ingredients commonly used in the market for plant-based meat, and increase the protein content of plant-based meat by extracting protein from mushrooms.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,beverages and other business services.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,beverages and other business services.

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