ERLANGER, Kentucky – As consumers continue to seek out more protein in their snacks and treats, food manufacturers are responding by expanding their product offerings. However, the quality of protein used in these products varies, presenting companies with the challenge of finding the right balance between quality, cost, and other factors.
Protein plays a crucial role in food product reformulation, according to ingredients supplier ADM, which recently held a media day at its reformulation hub in Erlanger, Kentucky. With two-thirds of consumers aiming to increase their protein intake, ADM highlighted the growing trend fueled by expanding GLP-1 usage. Selecting the appropriate protein type can be complex and is influenced by a brand’s messaging and overall product goals.
ADM is collaborating with food manufacturers to determine the most suitable protein options for reformulation, which may include dairy, soy, pea protein, or a combination of these.
Currently, consumers are more focused on protein quantity rather than the type of protein in their food, according to ADM. However, as consumers become more discerning, different protein types with varying amino acid profiles are gaining prominence.
“We still receive numerous requests from customers to meet specific protein targets, but there is a growing interest in amino acid content. Nevertheless, quantity remains the primary driver,” said John Powers, marketing director at ADM.
Amino acids are essential for protein synthesis, influencing the structure and functionality of the ingredient. Among plant-based options, soy and pea protein are popular choices for food companies. Soy, in particular, has a high protein digestibility corrected amino acid score (PDCAAS), on par with most animal-based proteins. Soy protein also offers advantages such as fewer flavor challenges, high gelling capacity, and texture improvement.
Moreover, soy proteins are notably more cost-effective than dairy proteins, which are considered complete proteins due to their inclusion of all nine essential amino acids. The rising demand for whey, a byproduct of cheese production, has led to price hikes and supply constraints for whey-based products.
ADM’s Mike Cocco emphasized the cost stability of soy compared to dairy proteins, highlighting the opportunity to substitute soy protein isolates for milk protein isolates at a significantly lower cost while maintaining protein quantity and quality.
Some products combine dairy and soy proteins to leverage their distinct digestion profiles in the body, catering to consumers who prefer both options. This blend allows for a balance between protein level, quality, and cost efficiency for both producers and consumers.
Brigitte Welsby, business development director for proteins at ADM, noted that the hybrid protein model has been utilized in the past to mitigate ingredient cost fluctuations and supply chain risks. Additionally, combining dairy and soy proteins could potentially reduce the risk of cardiovascular disease.
Despite the benefits of soy protein, consumer concerns around clean labeling persist, as many prefer naturally protein-rich foods over soy. ADM is addressing these perceptions by emphasizing soy’s relative allergenicity and its support for heart health.
Concerns regarding soy may drive the adoption of pea proteins, another plant-based alternative to dairy that does not require allergen labeling. Pea protein is gaining consumer interest as a differentiated option, offering companies a unique opportunity to stand out.
Pea protein’s lighter color and neutral taste make it easy to incorporate into formulations without requiring significant color adjustments. While its PDCAAS level is slightly lower than soy’s, at around 80%, it still provides high-quality protein, according to ADM.