Insights into Extrusion of Protein
The number of consumers looking for higher protein contents in food products is increasing. In 2014, there was a 29% increase in new product launches with a protein claim in North America. Examples of proteins being used in new product launches include meat, egg, dairy, nut, pulse, insect, and algae. Furthermore, sales of plant-based foods in the United States and Canada are growing 7% annually and are projected to be a part of general food consumption patterns by 2050. As part of the health and wellness trend, many consumers are looking for “good for you” or “better for you” products containing protein. This increase in the desire for protein in foods is pushing product developers and providing inspiration for innovation in plant-protein extrusion. The possibilities for development of new products and processes seem nearly endless, as each new development creates new markets to be reached and increases the diversity of products available for consumers in the marketplace.