Rather than perceiving the rise of vegan proteins as a threat, Arla Foods Ingredients believes interest in plant-based protein sources has helped drive growth in the overall space and increase consumer choice.
“It’s not really a case of dairy versus vegan alternatives,” Anne Hoest Stenbaek, head of marketing at Arla Foods Ingredients, told NutraIngredients. “Current interest in plant-based ingredients has further strengthened overall interest in proteins in the food and sport nutrition spaces.”
She said consumers are increasingly interested in foods and beverages with a high protein positioning – and this is not limited to plant protein.
“With their many positive properties – like naturality, taste and functionality – dairy proteins have been, and still are, fuelling the high-protein trend as well. There are many examples of creativity and innovation in the dairy protein space,” Hoest Stenbaek said.
As an example, she pointed out that the number of dairy drinking yoghurts/fermented drinks introductions with a protein positioning grew globally by a CAGR of 34% between 2015 and 2019, and last year, represented 17% of new product launches in the category, according to Innova Market Insights.
Difficult to differentiate
However, Hoest Stenbaek voiced concern over the lack of awareness of the differences between protein sources.
“There does need to be a greater focus on the quality profiles of different sources of protein. They can vary hugely, both in terms of nutritional benefits and factors such as taste and texture.”