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Increasing New Product Launches Expected To Drive The Growth Of The Alternative Proteins Market

   March 31, 2021

Alternative proteins are trending and have marked serious growth in vegan product development. Across the food value chain, companies are looking to generate growth through innovation and product development in alternative proteins, both within their legacy brands and by creating new product offerings. Some alternative protein product developments are as follows:

  • In December 2020, Cargill introduced pea protein to its European ingredient portfolio. This development is expected to help European food and beverage manufacturers to meet the increasing demand for nutritious and plant-based products.
  • In December 2020, Ingredion Incorporated launched HOMECRAFT quinoa 112 flour for superfood nutrition. This product helps food manufacturers to meet growing global consumer demand for sustainable food and beverages made with ancient grains.
  • In September 2020, ADM launched Arcon T textured pea proteins, Prolite MeatTEX textured wheat protein, and Prolite MeatXT non-textured wheat protein. These highly functional protein solutions improve the texture and density of meat alternatives and are particularly useful for achieving consumer-preferred, meat-like texture.
  • In February 2020, Roquette launched NUTRALYS L85M, a new specialty ingredient, further expanding its existing NUTRALYS pea protein range.
  • In December 2019, Cargill launched Radipure pea protein for the Asian market to support the ever-increasing consumer demand for plant-based proteins.
  • In May 2019, Burcon launched its new pea-protein and canola-protein blends: Nutratein-PS and Nutratein-TZ.
  • In March 2019, Ingredion, Inc. launched Vitessence Pulse 1803 pea protein isolate certified organic for use in applications, such as nutrition and sports bars, alternative meat and alternative dairy products, powdered and ready-to-drink beverages, and baked foods and baking mixes.
  • As of March 2019, DuPont Nutrition & Health, New Century, Kas., a Dow DuPont Specialty Products Division business, added six plant protein nuggets to its Supro and Trupro product range. According to the company, the new ingredients contain more protein or less sodium than previous offerings. According to the company, they come in a range of formats and textures for usage in applications such as nutrition bars, snacks, and cereal.
  • In 2018, Ingredient maker ADM developed its range of plant-based ingredients and protein ranges that manufacturers can readily use.
  • In April 2018, ADM launched Versatile Yeast Protein Versity, a new alternative protein source for dogs and cats. Versity is a highly palatable dried yeast alternative to traditional plant and animal proteins that deliver a balanced profile of essential amino acids with low fat and calcium levels.
  • In 2018, Unilever collaborated with Givaudan, Ingredion, and the University of Wageningen to develop a plant-based steak using innovative ‘shear cell’ technology, which transforms vegetable proteins into a layered, fibrous structure matching the appearance and texture of steak.

Likewise, many food innovators are exploring new formulations to impact the existing protein supply chain, showcasing the opportunity for vendors in the alternative proteins market.

Meticulous Research®, in its latest publication on ‘Alternative Proteins Market,’ states that the global alternative protein market is expected to reach USD 27.05 million by 2027, supported by a CAGR of 11.2% during the forecast period of 2020 to 2027.

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