Protein: A Trending Functional Food Ingredient in Europe
Global demand for protein ingredients has greatly increased due to protein’s efficiency and high nutritional value
Global demand for protein ingredients has greatly increased due to protein’s efficiency and high nutritional value. In a June 2015 report, Gran View Research, San Francisco, projects that the overall protein market soon will account for $40 billion in sales.
Food formulators wanting a greater global perspective—and more sourcing options—should consider Food ingredients (Fi) Europe & Natural ingredients (Ni) 2015, one of the top 10 events worldwide for the food and beverage industry. The event convenes in Paris, France, this December 1-3 at the Nord Villepinte exposition center. Organizers say Fi Europe 2015 will welcome more than 26,000 global and more than 1,300 exhibitors including Brenntag, Cargill, ADM and Naturex. Likewise, exhibitors such as such as Rousselot, Prinova and Essentia Protein Solutions will showcase their innovations and solutions in protein.
Pea, Animal and Dairy Proteins
Industry experts expect the market growth of pea protein to rise to 9% by 2019. One Fi Europe 2015 exhibitor, Roquette, claims to be the world leader in pea ingredients and to have developed an entire range of pea proteins with different functional and physical properties. Some of them are particularly suitable for sports nutrition, weight management products and clinical nutrition.
“The benefits of pea protein are many,” says Datamonitor analyst Renata De Marchi. “The ingredient is hypoallergenic and not genetically modified, giving brands a ‘cleaner’ label. It is also more sustainable than many other crops. In order for pea proteins to gain traction in the marketplace, companies need to increase production capacity and reduce costs, as pulses are in short supply.”
Animal proteins accounted for more than 70% of protein ingredients revenue share in 2013 and are expected to grow the fastest in the coming years, according to Gran View Research.
Dairy proteins also are on the rise, as highlighted by Natalie Meijers, communication manager at FrieslandCampina DMV, which also will exhibit at Fi Europe.
“We see an increasing demand for dairy proteins due to their natural and healthy image combined with a great taste,” she says. “Dairy proteins have a unique combination of high nutritional value combined with excellent functionality. We produce dairy proteins out of fresh milk which quality is controlled from grass to glass. This enables manufacturers of healthy and nutritious food to develop natural and good tasting high protein products.”
FrieslandCampina DMV says it will use Fi Europe 2015 to launch a unique protein innovation with increased functionality: Excellion EM7 High Viscosity. Meijers says the innovation will help analog and processed cheese producers save costs and improve product quality in a natural way.
—article submitted by UBM EMEA and Food ingredients Global