Plant protein is growing in beverage applications


Plant protein is growing in beverage applications

Protein’s momentum as a power nutrient in beverages continues in 2019, with new sources and formats making the satiety-inducing, refueling, muscle-building macronutrient more appealing and accessible in the mainstream marketplace. With many consumers heeding nutritional advice to increase their intake of plant-based foods, more and varied plant proteins are being added to all types of refrigerated and shelf-stable beverages. “More consumers are adopting vegetarian or lactose-free diets, while others are turning to plant-based foods for other perceived health benefits,” said Lu Ann Williams, director of innovation, Innova Market Insights, The Netherlands. This is fueling beverage innovation with plant proteins, many of which are sources of additional beneficial nutrients, including fiber, vitamins, minerals and phytonutrients. Adding any type of protein to a beverage comes with sensory challenges. With plant proteins, hurdles are often higher than with dairy proteins, as plant proteins tend to have beany, grainy or green flavor profiles, as well as reduced solubility and off color……. Read

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