With health-and-wellness trends driving product innovation, protein is making its move throughout the aisles as 17 percent of new products contain protein, according to Chicago-based Information Resources Inc.’s August New Product Pacesetters report “Harvesting the Fruits of Innovation Done Right.” Chicago-based Mintel also notes the role protein ingredients are playing in consumer packaged goods. Between 2011 and the third quarter of 2016, whey proteins, milk proteins and caseinates were the top three proteins used in new beverages in North America with soy proteins and pea proteins rounding out the Top 5, according to its Global New Products Database (GNPD).
However, for the global food and drink market, plant-based proteins are No. 1 for new product development. With options like soy, lentils,
hemp and chia, new products featuring plant-based proteins increased from 4 percent in 2011 to 6.5 percent in 2016, while new products using milk-based proteins grew from 3.7 percent in 2011 to 5 percent in 2016, based on GNPD data.