Ready-mix vegan protein powders – a possibility for your company?

Proteins are basic supplements for the human body. They are essential for proper maintenance and growth of the human body. Vegan protein powders are one of the major factors influencing the protein supplement market growth, as a result of rising population of flexitarians in U.S. and Canada. If you have ever thought that a ready-mix, vegan protein powder would be a great addition to your portfolio, check how we, at CFER Labs, would be a great partner for this project.

According to Transparency Market Research, protein powder was the dominant product segment within protein supplements and accounted for a market share of 68% in 2017, on account of predominant consumption among gym professionals.  Protein powders are powdered forms of protein that come from plants (soybeans, peas, rice, potatoes, or hemp), eggs, or milk (casein or whey protein). The powders may include other ingredients such as added sugars, artificial flavoring, thickeners, vitamins, and minerals. The amount of protein per scoop can vary from 10 to 30 grams.

Rapid innovation for manufacturing products containing an extensive range of amino acids and focus on functions, such as muscle repair, weight loss, energy balance, and satiety, is expected to create immense potential for market growth, and vegan protein powders are a clear rising star.

Characteristics of vegan proteins

Vegan protein sources normally lack lysine or methionine. [1] Grains are low in lysine, while legumes are low in methionine, both essential amino acids. Combining proteins is one way to ensure getting adequate amounts of essential amino acids. Almonds exhibit between 20 to 25g of protein per 100g. Like legumes, almonds are notably poor in methionine and lysine, however, almond protein is considered to be highly digestible. [3] Whole sunflower seeds exhibit 10 to 27g of protein per 100g, while the dehulled seed holds a higher amount of 20 to 40g of protein per 100g. [4] [5] Compared to other vegetable protein sources, sunflower seeds contain low or no antinutritional factors (e.g., protease inhibitors, cyanogens, goitrogenic factors, lectins, etc). Sunflower seeds are rich in acidic and aromatic amino acids and low content in lysine and sulfur-containing amino acids, like cysteine or methionine.

Both almond protein and sunflower protein are highly water soluble, which is important for the development of ready mix protein shakes.

Pea protein is an example of a complete protein which contains all the necessary amino acids, including BCAAs, which are effective in muscle building and fast absorption. [2] This segment is expected to account for 20.3% of total market share by the end of 2025 owing to its growing popularity among vegetarian and vegan population. Furthermore, this type of products is expected to remain a favorable choice for individuals allergic to egg or dairy proteins.

The vegan protein powder to be developed can also guarantee a further point of distinction by having an antioxidant capacity superior to other products, given it is made by using plant based proteins and extracts, rich in polyphenols and antioxidant vitamins. [6]

References

[1] S. S. Arya, A. R. Salve, and S. Chauhan, “Peanuts as functional food: a review,” J. Food Sci. Technol., vol. 53, no. 1, pp. 31–41, 2016.
[2] “69_461.Pdf.” .
[3] S. Ahrens, M. Venkatachalam, A. M. Mistry, K. Lapsley, and S. K. Sathe, “Almond (Prunus dulcis L.) protein quality,” Plant Foods Hum. Nutr., vol. 60, no. 3, pp. 123–128, 2005.
[4] S. González-Pérez, “Sunflower Proteins,” Sunflower Chem. Prod. Process. Util., pp. 331– 393, 2015.
[5] P. Ivanova, V. Chalova, L. Koleva, and I. Pishtiyski, “Amino acid composition and solubility of proteins isolated from sunflower meal produced in Bulgaria,” Int. Food Res. J., vol. 20, no. 6, pp. 2995–3000, 2013.
[6] E. Arab-Tehrany, M. Jacquot, C. Gaiani, M. Imran, S. Desobry, and M. Linder, “Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids,” Trends Food Sci. Technol., vol. 25, no. 1, pp. 24–33, 2012.