June 25, 2014 - Blogs
Protein is associated with a wide range of health benefits, including aiding with weight management, boosting satiety, regulating blood glucose, helping muscle recovery, controlling blood sugar and more.
A new Packaged Facts’ Culinary Trend Tracking Series (CuTTS) report—“Tapping Protein Power For Product Innovation and Nutrition-Based Marketing"—paints a rosy picture for the protein sector as more consumers have turned their attention to protein to boost nutrition in their diets. In fact, 62 percent of consumers agree they are “making a point of getting enough protein" from the foods and beverages they consume.
Current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to protein, as does the heightened interest in vegetarian sources of protein, which extends the potential for innovation deeper into meal, snack and beverage territory.
“Americans continue to seek out protein for a variety of health and wellness concerns, and to increase maintenance, growth and repair functions of the body," said David Sprinkle, publisher of the Culinary Trend Tracking Series (CuTTS) and research director for Packaged Facts. “With the popularity of diets like Paleo, Primal and Atkins, protein has been the darling of lean diets for more than two decades now, and ties in more broadly to the consumer quest for health and wellness food and beverages to address specific health concerns. This presents a unique opportunity for food manufacturers, retailers and restaurants."
Targeted and nutrition-science based communication regarding the benefits of dietary protein tailored for specific needs and audiences will spur the success of these innovations. The report identified five key areas prime for growth.
Macho and high-protein drinkable yogurt. Yogurt continues to show strong growth in the wake of the Greek yogurt revolution, and Packaged Facts projects the U.S. yogurt market to total $9.3 billion by 2017. Niche segments, such as drinkable yogurt and kefir and yogurt marketed to men, are staking claim to their own share of the pie.
Almonds and nut butters. New nutritional perspectives have positioned nuts, and especially almonds, high on the good and good-for-you list. The healthy positioning of almonds and the natural flavor and texture they provide make them an ideal source of protein for consumers. Nut butters, driven by convenience and portability, are ideal as more indulgent protein sources.
Snack bars get heartier. High-protein snack bars are leveraging the rise of snacking and the healthful positioning of snack bars in the market.
Analogs for chicken protein. Alternatives to meat are gaining ground as delicious foods in their own right, and not just as more nutritionally correct substitutes. Alternative protein sources, including the eggless egg, are foods to watch.
Exotic meats as back-to-roots protein. Charcuterie is big and the salumi craft is holy ground within foodie culture. Wild boar is gaining popularity in fine dining restaurants as consumers explore new, less mass-produced sources of meat.
The global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising costs, sustainability concerns and the ever growing consumer desire to eat clean are the reasons behind the nondairy, meat-free shift. To find out more about how food developers are creating protein-rich foods, download the free “Protein: A Plant-Based Look at this Power Macronutrient" report from Food Product Design’s FoodTech Toolbox. Protein has been a trending ingredient. Check out my blog earlier this month about2014: The Year of Protein Innovation.
Protein is associated with a wide range of health benefits, including aiding with weight management, boosting satiety, regulating blood glucose, helping muscle recovery, controlling blood sugar and more.
A new Packaged Facts’ Culinary Trend Tracking Series (CuTTS) report—“Tapping Protein Power For Product Innovation and Nutrition-Based Marketing"—paints a rosy picture for the protein sector as more consumers have turned their attention to protein to boost nutrition in their diets. In fact, 62 percent of consumers agree they are “making a point of getting enough protein" from the foods and beverages they consume.
Current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to protein, as does the heightened interest in vegetarian sources of protein, which extends the potential for innovation deeper into meal, snack and beverage territory.
“Americans continue to seek out protein for a variety of health and wellness concerns, and to increase maintenance, growth and repair functions of the body," said David Sprinkle, publisher of the Culinary Trend Tracking Series (CuTTS) and research director for Packaged Facts. “With the popularity of diets like Paleo, Primal and Atkins, protein has been the darling of lean diets for more than two decades now, and ties in more broadly to the consumer quest for health and wellness food and beverages to address specific health concerns. This presents a unique opportunity for food manufacturers, retailers and restaurants."
Targeted and nutrition-science based communication regarding the benefits of dietary protein tailored for specific needs and audiences will spur the success of these innovations. The report identified five key areas prime for growth.
Macho and high-protein drinkable yogurt. Yogurt continues to show strong growth in the wake of the Greek yogurt revolution, and Packaged Facts projects the U.S. yogurt market to total $9.3 billion by 2017. Niche segments, such as drinkable yogurt and kefir and yogurt marketed to men, are staking claim to their own share of the pie.
Almonds and nut butters. New nutritional perspectives have positioned nuts, and especially almonds, high on the good and good-for-you list. The healthy positioning of almonds and the natural flavor and texture they provide make them an ideal source of protein for consumers. Nut butters, driven by convenience and portability, are ideal as more indulgent protein sources.
Snack bars get heartier. High-protein snack bars are leveraging the rise of snacking and the healthful positioning of snack bars in the market.
Analogs for chicken protein. Alternatives to meat are gaining ground as delicious foods in their own right, and not just as more nutritionally correct substitutes. Alternative protein sources, including the eggless egg, are foods to watch.
Exotic meats as back-to-roots protein. Charcuterie is big and the salumi craft is holy ground within foodie culture. Wild boar is gaining popularity in fine dining restaurants as consumers explore new, less mass-produced sources of meat.
The global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising costs, sustainability concerns and the ever growing consumer desire to eat clean are the reasons behind the nondairy, meat-free shift. To find out more about how food developers are creating protein-rich foods, download the free “Protein: A Plant-Based Look at this Power Macronutrient" report from Food Product Design’s FoodTech Toolbox. Protein has been a trending ingredient. Check out my blog earlier this month about2014: The Year of Protein Innovation.
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