The findings, published in the JAMA Internal Medicine, also suggested substitution of plant protein for animal protein, mainly for red or processed meat protein, was associated with lower risk of total, cancer-related and cardiovascular disease-related mortality.

For the study, researchers followed nearly 71,000 middle-aged Japanese adults for an average of almost two decades. Compared to people who consumed the smallest amount of plant protein, participants who consumed the largest amount were 13% less likely to die during the study and 16% were less likely to die of CVD causes.

Overall, 12,381 people died including 5,055 fatalities from cancer; 3,025 from CVD; 1,528 from heart disease; and 1,198 from cerebrovascular disease. Individuals who replaced just 3% of red meat with plant protein were 34% less likely to die of any cause; 39% less likely to die of cancer; and 42% less likely to die of heart disease during the study. Those who replaced 4% of processed meat in their diet with plant protein were 46% less likely to die of any cause and 50% less likely to die of cancer.

The study wasn’t a controlled experiment designed to prove whether or how the amount or type of protein people consume might directly impact their longevity. The researchers noted that one limitation of their study is that participants’ diets were only assessed once, at the start of the study, and it’s possible their eating habits changed over time.

In April, a study published in the Journal of the American College of Cardiology found individuals who consume a plant-based diet rich in fruits, vegetables and fish have a 41% less risk of developing heart failure. The findings also suggested a diet rich in fats, fried foods, processed meat, and sugary drinks can raise the risk of heart failure by 73%. Heart failure affects about 5.7 million people in the United States and approximately 26 million people worldwide.

Consumer demand for clean labels and food and beverage products that align with values related to health and wellness, sustainability and eco-consciousness is pushing plant-based ingredients and products into the spotlight. And the numbers don’t lie. U.S. retail sales of plant-based foods have grown 11% in the past year, bringing the total plant-based market value to $4.5 billion, according to data released July 16 by the Plant Based Foods Association (PBFA) and The Good Food Institute. Further, Innova Market Insights recently found plant-based product claims increased by 62% globally between 2013 and 2017 with growth occurring across every food and beverage category.

Taste and nutrition as the two leading factors driving consumers to choose plant proteins. According to research from Datassential, protein quality and protein amount are both top considerations for 31% of consumers ordering plant-based proteins. Mintel found taste (52%) was the top reason for selecting plant proteins, far outranking concerns about health (39%), the environment (13%), animal rights (11%) and diet (10%).

According to Mintel, 46% of consumers believe plant-based proteins are healthier than their animal-based counterparts; however, robust debate over this point is currently raging among those who claim the huge popularity of Beyond Meat and Impossible Burger doesn’t quite make the nutritional or “clean label” cut. (INSIDER and New Hope will be taking an in-depth look at these issues soon.)

We’ll take a deep dive into the plant-based sector during the “How to Win in the Booming Plant-based Nutrition Sector” workshop on Wednesday, Oct. 16 at 9 a.m., at SupplySide West in Las Vegas.

Demand for dairy alternatives is giving their conventional dairy counterparts a run for their money, and causing innovation and disruption in the marketplace. Increased interest is these products stem from many drivers, including the avoidance of dairy allergens; desire for clean label products; compatibility with vegetarian, vegan and flexitarian lifestyles; and concerns about sustainability and animal welfare.

Global sales of dairy alternatives reached nearly US$12 billion in 2017 and are expected to skyrocket to $41 billion by 2025, according to Grand View Research’s January 2019 “Dairy Alternatives Market Size, Share, Industry Trend Report 2019-2025,” which noted rising consumer focus on nutritional values such as low calories, and high proteins and vitamins offered by milk substitutes or dairy analogs will likely have a positive impact on the market.

Consumer Preferences Shifting

According to Mintel’s “The Protein Report - Meat Alternatives in the US,” published January 2017, 46%of Americans believed plant-based proteins are better for people than animal-based proteins, and 76%said plant-based foods are healthy. Consumers purchased plant-based alternatives for several reasons, including their desire to avoid processed foods (39%), manage weight (31%) or promote muscle growth (16%)—all arguably health-related reasons that have the capability to boost dairy alternative sales.

“While less than 10% of consumers identify as vegan or vegetarian, a growing number are pursuing ‘flexitarian’ or ‘lessitarian’ eating habits,” commented Pam Stauffer, global marketing programs manager, Cargill. This shift in consumer preference is putting the spotlight on plant-based ingredients and driving innovation across a multitude of product categories at the retail and restaurant levels. In fact, Mintel’s “Food & Drinks Trends 2017” reported a 25% increase in vegetarian product launches between 2012 and 2016, and a 257% increase in vegan options during the same time.

“According to Mintel, in the last 12 months alone, there have been 4,662 new products launched with a dairy-free claim globally, and the U.S. accounts for just under 22% of these launches,” noted Anne Marie Butler, Edlong Corp.’s research and development applications manager, Europe.

A 2018 Nielsen study commissioned on behalf of the Plant Based Foods Association (PBFA) found sales of plant-based foods grew by a whopping 20% in the 52 weeks ending June 16, 2018, reaching a total of $3.3 billion. With total food sales growing at just 2%, the data depict a picture in which plant-based products are no longer just a niche market.

“The new data confirm what we are hearing and seeing every day from our members: Sales are up, investment is increasing and new jobs are being created in the plant-based foods industry,” Michele Simon, PBFA executive director, said in a statement.

According to Nielsen data, plant-based milk continues to be a leading category, representing $1.6 billion at 9% growth—up 3% from the previous year. Other plant-based dairy alternatives (excluding plant-based mils) including cheeses, creamers, butter, yogurts and ice creams are experiencing explosive growth, up 50%. Plant-based yogurts rang up $162 million in sales, up 55%, followed by plant-based cheeses at $124 million (43%) and plant-based creamers at $109 million, up an impressive 131%.

However, improvements in plant-protein formulation options, coupled with greater formulation expertise, offer product developers the opportunity to capitalize on this consumer appetite for plant proteins in a variety of dairy alternative products, added Christine Addington, senior dairy technical service specialist, Cargill. “Plant-based milks certainly pioneered the category, and we see heightened interest now spreading to other dairy segments including plant-based yogurts, cheeses and ice cream,” she said.

Michael Ivey, national sales director, Butter Buds Food Inc., agreed, noting he’s seen increased demand for dairy alternatives in the snacks and seasonings, nutritional beverages/bars, ice cream and frozen yogurts categories that have been historically dominated by dairy. “Consumers want the same eating experiences they get with using dairy, only without the allergen,” he said.

The success of the plant-based industry, however, will be based on how well manufacturers can provide consumers with the great tastes and textures they enjoy from animal-sourced products.

Category Snapshot: Plant Milks

According to Mintel’s 2017 “US Non-Dairy Milk Market” report, nondairy milk sales grew an impressive 61%between 2012 and 2017 to reach $2.11 billion. While almond (64%), soy (13%) and coconut (12%) remain staples in the category, new nondairy milk types are sparking excitement as consumers look to diversify their nondairy milk repertoire. New varieties have experienced fast growth in popularity as 63% of those who have purchased pecan milk said they bought more pecan milk in 2017 than in 2016, while 58% of quinoa milk consumers said they bought more quinoa milk in 2017 than the year prior.

“While almond, coconut and soy milks remain the most popular types of non-dairy milk, other nut and plant bases are gaining traction, including pecan, quinoa, hazelnut and flax milks,” said Megan Hambleton, beverage analyst, Mintel. “Both established and new brands are taking advantage of the growing nondairy milk segment, innovating with alternative nondairy bases. Innovation will be a catalyst to drive the category forward … as both mainstream bases like almond and alternative plant bases offer added functional benefits and unique flavors.”

According to Mintel, new plant bases such as cashew and rice will allow new entrants into the nondairy milk category to eventually surpass the soy milk segment, one of the first nondairy milk segments to really take off with consumers.

New Hope’s NEXT Trend Database, which tracks products and claims at Natural Products Expo trade shows, found innovation activity for newer plant-based milks. NEXT data revealed plain oat milk's share of growth increased an impressive 376% between 2016 and 2018, followed by flavored flax milk (136%), plain cashew milk (83%) and other plant-based milks (69%).

NEXT found substantial negative share growth for flavored hemp milk, flavored cashew milk, flavored coconut milk and plain coconut milk (-80, -34, -26 and 17%, respectively. Almond milk, a pioneer in the plant-based milk category, witnessed declines of share growth for flavored almond milk and plain almond milk (-14.6 and -10.95%, respectively).

Formulation Challenges

As newer and more uncommon plant proteins are used in formulating dairy alternatives, the need grows for ingredients that address challenges such as mouthfeel and lingering off-flavors. Therefore, formulating a plant-based product requires product developers to rethink and recreate the entire organoleptically pleasing and culinary functioning structure, noted Jim Jones, Ph.D., vice president of customer innovation, AAK. “Every plant-based ingredient interacts and behaves differently than its animal-based counterpart, and the combinations of vegetable proteins and structures can result in very different end results,” he said.

“What started out as replacing the milk protein with soy has expanded into several new ingredients such as almonds, peas, garbanzo beans, cashews, legumes, rice, oats, tapioca starch and fava bean powder,” Jones said, noting soy has decreased while the other ingredients are taking a larger share of the market.

He also pointed to increased interest and usage of niche ingredients such as quinoa, macadamia and hemp. While the choice of protein is important, other ingredients such as the choice of vegetable fats, oils and emulsifiers are needed to create great-tasting products. “While coconut, rapeseed, canola, sunflower, soy, palm and shea are the dominant fats and oils used in plant-based dairy globally, sal, avocado, mango and CBD are recent trending oils that may have potential,” Jones said.

Consider plant-based fats and oils as an example. “You might think it’s enough to find a solution that mimics the profile of a milk fat, however it is not that simple,” Jones said. “The food matrix in a plant-based product is completely different from a dairy product. This is why the plant-based cheese industry is struggling with the textural issues of pasty, grainy, drying mouthfeel, slicability, shredability, stretch and melt.” AAK recently launched AkoPlanet, a specialty vegetable fats and oils to address these industrywide issues and is co-developing solutions for plant-based cheese and frozen dessert companies with its customers.

Ingredient replacement in dairy alternatives can be especially challenging because they lack milk fat, which provides much of the texture and mouthfeel associated with dairy-based products. To make up for that loss in mouthfeel, formulators must rely on texturizers to build back the creamy, rich texture consumers expect.

Ingredients like native starches, chicory root fiber and pectins can help. “These label-friendly ingredients also provide functionalities such as stability, mouthfeel enhancement and syneresis control, while standing up to the harsh processing parameters that often exist in non-dairy applications,” Addington said.

Cargill offers several formulation solutions for building back creamy, rich texture. Its Oliggo-Fiber chicory root fiber comes in a variety of forms, including differing degrees of solubility, polymerization, relative sweetness and fiber content, molecular weight and branching structures. Some are particularly good at mimicking fat, creating a creamy or milky mouthfeel. The addition of chicory root fiber to dairy alternative frozen desserts also helps with freezing point depression. “In reduced-sugar applications, chicory root fiber also serves as a bulking agent, helping to create a rich, full-bodied product, and when paired with high-intensity sweeteners, it acts as a masking agent,” Addington said.

The company recently launched a line of SimPure starches that leverage unique functional benefits from a variety of botanical sources. “In plant-based applications, Cargill’s SimPure starches work well in vegan pudding and yogurt applications, along with dairy-alternative beverages, providing a creamy and indulgent mouthfeel.”

Pectin is used in many dairy alternative beverages, especially low-pH applications, by helping protect the proteins and keep them in suspension. Cargill offers pectins specifically designed to surround protein molecules, preventing them from breaking down and keeping them in solution. “Cargill’s pectins, sometimes used in combination with gellan gum or carrageenan, help maintain mouthfeel and prevent protein sedimentation throughout the product’s shelf life,” Addington noted.

“Recognizing the role that natural, dairy-free dairy flavors can play in overcoming taste and texture drawbacks in dairy alternatives is essential for both improving taste and shortening the commercialization of product launches,” Butler said. “Flavors can be added at the beginning of the development process to bring a dairy alternative base to neutral, to mask grassy or beany notes, and to counter astringency or chalkiness. Natural, dairy-free dairy flavors also can be used to add the fatty mouthfeel that is often missing in plant-based products.”

Edlong recently conducted two different sensory evaluations of a beverage containing both rice and pea protein. They trialed two different versions, each containing different natural, dairy-free dairy flavors. “Using a combination of milk and sweet dairy flavors we were able to make a significant impact by decreasing the cardboard notes and the residual bitterness in the finished application,” Butler said. “These findings demonstrate how developers can expand product range with the addition of natural, dairy-free dairy flavors.”

A Formula for Success

As Ivey noted, plant-based ingredients often lack dairy-based characteristics that are distinctly associated with fats such as richness, mouthfeel and masking. Fortunately, today’s range of ingredients provide product developers the necessary tools to create the satisfying taste and indulgent richness consumers expect from traditional dairy applications in dairy-free formats.

 

 

Clean label. The term has dominated the food and beverage landscape for the past several years. Consumers—concerned with the safety of long, chemical-sounding ingredient names—have made a huge push for companies to exclude artificial additives and increase simple, easy-to-recognize ingredients. Brand have made clean label a staple of the natural products industry in a relatively short amount of time.

An aspect of clean label that’s still being shaped and defined is natural preservatives. Main ingredients in many food and beverage CPGs may be simple and natural, but still use artificial preservatives. Brands can begin integrating a litany of natural ingredients into their ingredient decks with the same beneficial results as synthetic preservatives.

Top Shelf

Consumers and companies have come to heavily rely on preservatives. Take a can of soup, for example. Consumers rely on preservatives to ensure the soup will last on the shelf and companies rely on preservatives to ensure the soup can lasts on shelves, thus increasing the total stock they can sell.

“Research has shown 70% of consumers check the expiration date on food and beverage labels, “stated Ingrid Damen, business manager of shelf life solutions at DSM citing the International Food Information Council Foundation’s 2016 Food & Health Survey. “This indicates that a longer shelf life is a key influencer of the consumer purchasing decision-making process. Food producers are therefore increasingly looking for new, innovative ways to develop healthier, more natural foods and beverages that stay fresh for longer and are moving away from using artificial preservatives toward more natural biopreservation solutions.”

This increased attentiveness to ingredient listings represents a global movement.

“Consumers are checking food labels more thoroughly today than ever before, and research shows the demand for additive-free, natural and clean label foods is growing daily as consumers become increasingly mindful of the ingredients that go into the foods they eat,” explained Kathy Sargent, strategic innovation director at Corbion.

“According to a recent report from Nielsen, 53% of consumers in the Middle East and Africa region rate ‘all natural’ as a very important attribute when purchasing foods, compared with the global average of 43%, Sargent said.” 

Not only is shelf life a high priority for consumers and companies alike, but so is responsibility for waste. At their core, preservatives help combat an unfortunate byproduct of the global food and beverage cycle: food waste. “With roughly one-third—approximately 1.3 billion tons—of the food produced globally for human consumption is lost or wasted every year,1food producers are also under ever-increasing pressure to reduce food waste,” Damen said. “Food loss amounts to roughly US$680 billion in industrialized countries and $310 billion in developing countries, with spoilage being one of the main causes.”

Food spoilage can happen in three different ways:

• Physical—Bruising or the loss or gain of water.
• Chemical aka oxidation—Changes the sensory (taste, smell and color) properties of food.
• Microbial—The contamination of food through bacteria, mold or yeast.

A 2015 report by Wrap titled “Reducing food waste by extending product life” estimated an increase of just one extra day of shelf life may prevent up to 200,000 tons of household food waste in the U.K., potentially saving $US754 million annually. The report also noted how the addition of one extra day of shelf life would positively affect products with a normal shelf life of around three to 12 days more so than a product that could last an excess of 30 days. This would more than likely prove invaluable for organic products that are prone to quicker spoilage compared to artificially treated counterparts.

“With claims like ‘no additives or preservatives’ really resonating with the label-conscious consumer in recent years, natural preservative solutions facilitate this claim without creating food safety or food waste issues,” remarked Emma Cahill, senior strategic marketing manager of food protections and fermentation at Kerry. “The presence of preservatives is rising as an issue that negatively influences consumer opinions of a food or beverage product.”   

The Usual Suspects  

Companies still use numerous artificial preservatives in their products. Many of those preservatives have shown potentially harmful health effects. In a 2009 study published in the International Journal of Pharmaceutical Sciences and Research, researchers set out to summarize the various negative side effects of popular synthetic preservatives.2 Some of the most popular chemical agents are:

• Antimicrobial—Nitrites, nitrates, benzoates and sulfur dioxide (sulfite)  
• Antioxidants—Butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and propyl gallate
• Anti-enzymatic—Citric and erythorbic acids

The research pointed to a study published in the Journal of Alzheimer’s’ Disease where researchers found a potential correlation between increased nitrate levels in food and increased deaths from Alzheimer’s disease, Parkinson’s disease and type 2 diabetes.3The researchers cited their interest in looking into nitrates after the World Health Organization’s (WHO) International Agency for Research on Cancer released a 2006 report titled “Monographs on the Evaluation of Carcinogenic Risks to Humans” that found proteins in the stomach can potentially react to nitrates, producing nitrosamines, a carcinogenic substance. Manufacturers add nitrates to processed meat like bacon, jerky, salami and sausages to give them color and prevent bacteria formation.

Another popular chemical preservative is sulfite, which is commonly used in fruits and beverages as an antioxidant to prevent the formation of bacteria. A 2012 study published in Gastroenterology and Hepatology from Bed to Bench found sulfite additives in food may be linked to episodic and acute symptoms of asthma and allergic reactions.4 Although the study noted these instances happen in people with sensitivity to sulfite, it’s difficult to know whether a person is sensitive to the chemical. Luckily, sulfite is slowly being phased out by manufacturers that previously included it in their products.

As consumer demand for clean label ingredients continues to trend, natural preservatives are coming into the spotlight. On top of that, natural preservatives can offer distinct flavor, color and scent profiles to foods and beverages.

Vinegar

Vinegar checks almost every box for consumers and companies alike. Vinegar was first speculated to have been discovered by accident thousands of years ago, when wine was fermented for too long. Both the Babylonians and ancient Egyptians made good use of it as an everyday item. The beauty of vinegar is in its utility. It has been used in pickling since pickling became popular in 2030 BC. Vinegar’s natural acidity creates an environment in which few bacteria can survive. Plus, vinegar has a unique ability to adapt to different flavor profiles depending on what item the vinegar originates from.

“Vinegar is very acidic and is perfect with the culinary trend of pickling and quick pickling,” said Juliet Greene, corporate chef at Mizkan. “Vinegar has a very distinct flavor, but the large variety of vinegars give manufacturers a wide range to select the best for their formulation and desired taste profile. For example, manufacturers can marry a rice vinegar to milder Asian-focused foods or the stronger flavor of white vinegar for pickling onions and other vegetables.”

Not only does vinegar affect the flavor profile of food, but also the color. As an example, white vinegar can turn red onions pink. On the other hand, a milder vinegar like apple cider vinegar can darken pickled items. Vinegar’s adaptability truly gives manufacturers the flexibility to incorporate it into products.

Although vinegar is a natural preservative hero, there’s still room for innovation. Corbion, a sustainable ingredient manufacturer that’s existed for over 80 years, recently released its own take on vinegar. Verdad MP100 is a combination of vinegar and natural flavor that matches the mold-inhibiting functionality and flavor neutrality of calcium propionate, an artificial solution that’s been relied on for years in the baking industry. There have previously been calcium propionate alternatives on the market, but it took multiple iterations for the product to not adversely affect flavor profile.   

Rosemary Extract

Rosemary (Rosmarinus officinalis) has been a staple in herb gardens since time immemorial. Aside from serving as a natural pesticide and flavoring for foods, such as stuffing and roast meats, its extract has excellent functionality as a preservative. Rosemary extract is an antioxidant that slows down oxidation of organic materials.5 But manufacturers need to be aware that it has a powerful scent that impacts the food it contacts.

Until recently, European manufacturers faced issues on whether to label rosemary extract as a food flavoring or as an antioxidant food agent. Due to popular demand, the European Safety Authority (EFSA) performed its own testing on rosemary extract as a natural antioxidant in 2008. With the research help of Naturex, a natural ingredients company based out of France, EFSA officially gave rosemary extract the status of antioxidant. This allowed manufacturers to label it either food flavoring or a food preservative agent. Since then, its popularity in Europe has grown now that its status has been defined.

Natamycin

According to VGP’s website, a leading producer of natamycin, it was first isolated in 1955 and is a natural anti-fungal ingredient first used to treat fungal eye infections. Natamycin is produced by the controlled fermentation of Streptomyces natalensis, a bacterial species. Natamycin is popularly used to prevent fungal growth in dairy products. Dairy products are particularly susceptible to spoilage and have naturally short shelf lives.

“Today’s consumers are leading increasingly busy lives and are looking for food options—dairy applications in particular—for ‘on-the-go’ consumption,” Damen said. “When food products are used on-the-go, this often means that they are carried in lunchboxes or handbags at ambient temperatures, making them more prone to microbial spoilage.”

As with vinegar, natamycin is ripe for innovation. DSM produces DelvoCid natamycin, a natural, colorless, odorless and tasteless preservative suitable for applications in cheese, fermented milk, beverages and baking. One area that DSM’s DelvoCid has innovated over conventional natamycin is in efficacy. DelvoCid requires a small dosage to kill the many different molds and yeasts with the potential to spoil foods and endanger health.

Five-Day Forecast

Numerous natural preservatives can match up head-to-head with synthetic alternatives. Luckily, the natural food and beverage sector is taking greater strides to incorporate natural preservatives into its products and making it crystal clear to consumers that it is dedicated to transparency.

Natural Products Expo West, the world’s largest natural, organic and healthy products event, and Natural Products Expo East have been used as a barometer to gauge the natural food and beverage space since 1981. One area where trends can be clearly seen year-over-year is in preservatives. From 2016 to 2018, one can see a dramatic increase in products marketing a preservative-free claim.

Prevalence of Preservative-Free Claims in Foods and Supplements

It’s undeniable that consumers are looking for labels with natural ingredients and flavor, taste, texture and visual appeal. The world of natural preservatives is ripe for market innovation and growth.    

References

1. http://www.fao.org/save-food/resources/keyfindings/en/
2. Anand SP and Sati N. “Artificial Preservatives and Their harmful Effects: Looking Toward Nature for Safer Alternatives.” International Journal of Pharmaceutical Sciences and Research. 2013;4(7):2496-2501. 
3. Neusner A et al. “Epidemiological Trends Strongly Suggest Exposures as Etiologic Agents in the Pathogenesis of Sporadic Alzheimer's Disease, Diabetes Mellitus, and Non-Alcoholic Steatohepatitis.” Journal of Alzheimer’s Disease. 2009;17(3):519-529.
4. Vally H et al. “Adverse reactions to the sulphite additives.” Gastroenterology and Hepatology from Bed to Bench. 2012;5(1):16-23.   
5. Karpinska-Tymoszcyk M. “The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.” Journal of Food Science and Technology. 2013;50(3):443-454.