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市場調查報告書

植物性蛋白質:原料及配合食品的趨勢

Food Formulation and Ingredient Trends: Plant Proteins

出版商 Packaged Facts 商品編碼 353228
出版日期 內容資訊 英文 106 Pages
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植物性蛋白質:原料及配合食品的趨勢 Food Formulation and Ingredient Trends: Plant Proteins
出版日期: 2016年02月17日 內容資訊: 英文 106 Pages
簡介

消費者對積極攝取蛋白質的關心,預測到2016年將會持續增強。由於一般消費者追求潔淨標示、容易消化、不含致敏物質的需求、蔬食主義的生活型態之適合性、永續性相關的顧慮等要素,植物性蛋白質尤其輩受注目。

本報告提供食品原料的植物性蛋白質與配合食品趨勢的相關調查,提供您各種植物性蛋白質成分的特徵·功能性企業的開發·其他配合措施,利用了植物性蛋白質的食品開發趨勢,食品服務業的趨勢,消費者簡介及購買行動分析 等彙整資料。

第1章 摘要整理

第2章 植物性蛋白質成分的革新

  • 國際豆年(International Year of. Pulses)
  • 豆類超越蛋白質的優點
  • U.S. Farm Bill:推動豆類和兒童們的健康飲食
  • 豆的成分
  • Vitessence: 潔淨標示豆類蛋白質
  • VegeFull:蛋白質&功能性
  • Terasante:發芽豆類的全植物性蛋白質
  • 豌豆蛋白質:主流的第一個豆類蛋白質
  • 豌豆蛋白質的營養價值與機能性
  • 豌豆蛋白質成分的各種類型
  • 克服豌豆蛋白質的配合上口味的課題
  • 配合豌豆蛋白質成分的各種類別
  • Roquette Nutralys:以廣泛的用途為目標
  • 豌豆蛋白質支援肌肉的成長
  • Axiom Foods的Veg-O-Tein P80豌豆蛋白質:活用取得專利的流程
  • ADM:檢討豌豆蛋白質的提供
  • PeasiPro XS
  • hemp:新高點
  • 吸引莫大關心的hemp的蛋白質成分
  • 美國hemp的農業生產
  • 米蛋白質:肌肉重組的乳清的新對手
  • AIDP:銷售RisaPro XS
  • 發芽增加大米蛋白賴氨酸含量
  • Oryzatein:取得GRAS認證的第一個Brown rice蛋白質
  • 大豆:植物性蛋白質中依然是最高等級等

第3章 植物性蛋白質眾所期許的類別

  • 全球第一個素食主義者肉舖
  • 硅谷改變的食品未來
  • 肉替代品的新水準
  • Beyond Meat:主張「素肉」的權利
  • Impossible Foods:追求最棒的植物性漢堡
  • 傳統的肉替代品的樂觀展望
  • Lightlife:擴張無肉產品系列
  • 臨界點的植物性蛋白質
  • Neat Foods
  • 無麩質捲餅和素食漢堡
  • Beanitos:Adds Hint of Lime

第4章 素食餐廳的蛋白質選擇

  • 食品服務業的先行消費者
  • Subway:推動擴大素食的選項

第5章 消費者和植物性蛋白質

  • 青年消費者·西班牙裔系·亞洲系:最習於追求植物性蛋白質
  • 男性·高學歷消費者:有追求植物性蛋白質的趨勢
  • 25-39歲的消費者最常利用特定的植物性蛋白質
  • Bars:消費者最常消費·購買的蛋白質產品
  • 美國消費者蛋白質成分相關產品的購買行動等
目錄
Product Code: LA5713396

Consumer interest in boosting protein intake remains strong headed into 2016 with more attention being paid to the specific types of protein being consumed. The desire for clean labels, ease of digestion, the need or desire to avoid allergens, compatibility with vegetarian and vegan lifestyles and concerns about sustainability among the general population are putting the spotlight on plant proteins. Consumer notions of what constitutes a good protein source are expanding to include a wider variety of plant protein ingredients. Food Formulation and Ingredient Trends: Plant Proteins offers a future-focused, in-depth view of plant protein ingredients and reviews some of today's most innovative food and beverage product trends in emerging and rejuvenated categories at retail. It also explores current plant protein concepts and menus in foodservice and provides insights into consumer attitudes and behaviors related to protein ingredients in general while focusing specifically on plant proteins.

Report Methodology

The information in Food Formulation and Ingredient Trends: Plant Proteins was obtained through both primary and secondary research. Consumer data are derived from two sources. A Packaged Facts national online consumer survey was conducted in December 2015 with a panel of 2,000 U.S. adults (age 18+) balanced to the national population on the primary demographic measures of gender, age range, ethnicity, geographic region, marital status, presence or absence of children in the household and household income. Consumer data were obtained from the Simmons National Consumer Survey through Spring 2015 from Experian Marketing Services. On an ongoing basis, Experian Marketing Services conducts booklet-based surveys of a large and random sample of consumers (approximately 25,000 for each 12-month survey compilation) who in aggregate represent a statistically accurate cross-section of the U.S. population.

Retail sales figures credited to IRI (Chicago, IL) are based on IRI aggregated multi-outlet (MULO) sales tracking, which represents sales through U.S. supermarkets, drugstores including Walgreens, CVS and Rite Aid), mass merchandisers (Wal-Mart, Target, Kmart and Shopko), warehouse clubs (Sam's Club and BJ's, but not Costco), dollar stores (excluding Dollar Tree) and military commissaries.

Primary research included interviews and discussions with various industry experts, review of ingredient company websites, consumer food and beverage product websites, restaurant websites including online menus, visits to bricks and mortar stores, including both conventional and natural and organic retailers and review of select food and beverage products in the retail marketplace containing plant-based protein sources. A wide range of secondary sources was also leveraged including industry reports, videos embedded in websites, presentations obtained from seminars, workshops and conferences, trade publications, business newspapers and magazines, consumer blogs, financial blogs, social media, annual reports, 10Ks and press releases.

Who Will Benefit From This Report

  • Food and Beverage Manufacturers and Marketers
  • Foodservice Operators
  • Ingredient Companies
  • Private Label Marketing and Product Development Firms
  • Advertising Agencies
  • Investment Banks

Benefits of This Report Include

  • Findings of Packaged Facts proprietary research exploring consumer attitudes and behaviors with respect to plant proteins

Coverage of plant protein ingredient trends, including new ingredient launches

  • Pulses (including Pea Protein, Chickpeas, Other Beans and Lentils)
  • Hemp
  • Aquatic Plants
  • Soy
  • Seeds and Nuts
  • Ancient Grains

Coverage of retail food and beverage categories leveraging plant proteins

  • Meat Analogs and Substitutes
  • Hummus
  • Nutrition and Energy Bars
  • Nut and Seed Spreads
  • Non-dairy Beverages Enriched with Plant Proteins

Use of plant proteins in foodservice

Identification of opportunities for plant proteins for food and beverage manufacturers and in food service

Prediction of future trends

Table of Contents

Chapter 1 - Executive Summary

  • Scope
  • Report Methodology
  • Key Drivers
  • America's Insatiable Appetite for Protein
  • Plant-Based Diets Associated with Better Health and Longevity
  • “World's Most Famous Vegan”
  • More Lifestyles Embrace Reduced Meat Consumption
  • Millennials Most Likely to Forego Meat
  • Concerns About Dairy & Meat Steer Consumers to Plant Proteins
  • Awareness of Environmental Sustainability and Social Responsibility
  • Innovations in Plant Protein Ingredients
  • Categories Betting on Plant Protein
  • Protein Options in Plant Forward Dining
  • Consumers and Plant Proteins

Chapter 2 - Innovations in Plant Protein Ingredients

  • 2016 Declared International Year of Pulses
  • Table 2-1: U.S. Dry Bean, Lentil and Pea Production:Select Data, 2012-2014
  • Pulses Offer Benefits Beyond Protein
  • U.S. Farm Bill Promotes Pulses and Healthier Meals for School Kids
  • Pulse Ingredients
  • Vitessence: Clean-Label Pulse Proteins for Enrichment and Functionality
  • Versatile VegeFull Cooked Bean Ingredients Add Protein & Functionality
  • Terasante Whole Food Plant Protein From Sprouted Legumes
  • Pea Protein: First Pulse Protein To Go Mainstream
  • Nutritional and Functional Aspects of Pea Protein
  • Types of Pea Protein Ingredients
  • Overcoming Flavor Challenges of Formulating With Pea Protein
  • Categories Formulated With Pea Protein Ingredients
  • Roquette Nutralys Pea Proteins Target Wide Range of Applications
  • Table 2-2: Roquette Nutralys Vegetable Protein Ingredients by Suggested Applications
  • Pea Protein Supports Muscle Growth
  • Veg-O-Tein P80 Pea Protein From Axiom Foods Utilizes Patented Process
  • ADM Contemplates Offering Pea Protein
  • PeasiPro XS
  • PURISPea Controls Seed and Ingredient Supply for Enhanced Quality
  • Glanbia Nutritionals EasyFlav Technology Eliminates Bitter Notes
  • Hemp: Headed for New Highs?
  • From Fringe to Fabulous: Hemp's Protein Content Helps Drive Serious Interest
  • U.S. Agricultural Hemp Production: Coming Soon?
  • Rice Protein - A New Whey Rival for Rebuilding Muscle?
  • AIDP Launches RisaPro XS
  • Sprouting Increases Lysine Content of Rice Protein
  • Oryzatein: First Brown Rice Protein Granted GRAS Approval
  • Soy: Still Supreme Among Plant Proteins
  • Snacks with Soy Protein Help Adolescents Fend Off Hunger
  • ADM Launches SUPERB Soy with Protein and FIber
  • Aquatic Plant Protein Makes a Splash
  • Mankhai Plant Protein Produced Using an Advanced Hydroponic System
  • Lentein Boasts More Essential Amino Acids than Soy or Pea Protein
  • Sacha Inchi: An Ancient Plant Protein Source From Seeds
  • Nutralys Wheat Protein
  • Terasante Whole Food Plant Protein From Leafy Greens
  • Plant Protein Blends for Vegan Bars
  • Ancient Grains Boost Plant Protein Content
  • Popular Press Flags Ancient Grains that Rival Quinoa's Protein Content
  • Continued Optimism For Quinoa Protein Concentrate
  • Amaranth: From Ancient Grain to Functional Food

Chapter 3 - Categories Betting on Plant Protein

  • World's First Vegan Butcher Shop
  • Silicon Valley Transforming the Future of Food
  • Taking Meat Analogs to a New Level
  • Beyond Meat Stakes a Claim for “Plant Meat”
  • Table 3-1: Beyond Meat Brand Beef Analog Product Offerings (2015)
  • Table 3-2: Beyond Meat Brand Chicken Analog Product Offerings (2015)
  • Illustration 3-1: Beyond Meat Chicken-Free Strips (Refrigerated Case)
  • Illustration 3-2: Beyond Meat, Beyond Chicken - Grilled Strips (Freezer Aisle)
  • Impossible Foods in Pursuit of the Best Plant-Based Burger
  • Plants That Taste Like Meat: Can It Really Be Done?
  • Optimism for Conventional Meat Alternatives
  • Lightlife Expands Meatless Range
  • Illustration 3-3: LightlifeTM Smart Sausages Meatless Harvest Apple
  • Plant Proteins at Tipping Point: Pinnacle Snatches Up Gardein
  • Neat Foods
  • Gluten-Free Burritos and Veggie Burgers
  • Illustration 3-4: Qrunch Foods Qrunch Quinoa Burgers
  • Beanitos Adds Hint of Lime
  • Chips Featuring the Good Bean Protein Blend
  • Boulder Canyon Protein Crisps Feature Lentils and Pea Protein
  • BeanStalks: Three Types of Bean Snacks in One Bag
  • Illustration 3-5: Mediterranean Snacks BeanStalks
  • Private Label Brands Join the Bean Snack Trend
  • Medifast Crisps With Pea Protein
  • Deli Meat Company Sees Opportunity in Hummus
  • Sabra Teaches America How to Eat Hummus
  • Tribe Aims to Make Hummus “The New Salsa”
  • Illustration 3-6: Tribe Swirl Sweet Red Pepper Hummus
  • Hemp Seeds Find Home in Hummus
  • Illustration 3-7: Hope Hummus Organic Super Hemp Hummus
  • Beyond Chickpeas: Hummus as a Vehicle to Popularize Other Beans
  • Illustration 3-8: Eat Well Embrace Life Wasabi Edamame Hummus
  • With Ginger
  • But Is It Still Hummus?
  • Plant Ingredients Boost Protein in Traditional Products
  • Nutrition Bars that Pack a Plant Protein Punch
  • Hemp Gaining Ground, but Soldiers Beware!
  • Illustration 3-9: Manitoba Harvest Hemp Heart Bar with Hemp Seeds
  • Illustration 3-10: Kind LLC Strong & Kind Bar with Hemp Seeds
  • No Cow Bar Aims to Redefine Natural with “Cutting-Edge” Plant Ingredients
  • Illustration 3-11: D's Naturals No Cow Bar
  • Mediterra Expands Savory Nutrition Bar Range with Plant Protein Sources
  • Illustration 3-12: Mediterra Savory Bar with Kale & Pumpkin Seeds
  • Illustration 3-13: Barbara's Better Granola
  • Fluffbutter: Protein-Enriched Nut Butter with Added Plant Protein
  • Illustration 3-14: D's Naturals Fluffbutter Protein Infused Nut Butter,
  • Creamy Chocolate S'Mores
  • SuperButter Premium Seed Butter
  • Illustration 3-15: GoodSeed, LLC SuperButter Premium Seed Butter
  • Beverages Featuring Added Plant Protein
  • Illustration 3-16: Califia Farms Vanilla Protein Almondmilk
  • Illustration 3-17: Suja Life LLC Organic Sunset Protein

Chapter 4 - Protein Options in Plant Forward Dining

  • Consumers Ahead of Foodservice Operators in Terms of Plant Proteins
  • Characteristics of Sustainable-Receptive Consumers
  • Table 4-1: Plant Protein Ingredients: Protein Content, U.S. Menu Penetration and Growth Rates
  • Subway Encouraged to Expand Vegan Options
  • Table 4-2: Native Foods Café Menu Descriptions of Plant-Based Proteins
  • Plant-Forward vs. Plant Protein-Forward

Chapter 5 - Consumers and Plant Proteins

  • Younger Consumers, Hispanics and Asians Seek Out Plant Proteins Most
  • Figure 5-1: U.S. Adult Consumer Protein-Seeking Behavior by Age
  • Figure 5-2: U.S. Adult Consumer Protein-Seeking Behavior by Ethnicity or Race
  • Males and Better Educated Consumers More Likely to Seek Plant Proteins
  • Specific Plant Protein Use Highest for Consumers Ages 25 to 39
  • Figure 5-3: % U.S. Adult Consumers Purchasing or Consuming Various Protein Sources Past 30 Days
  • Table 5-1: % U.S. Adult Consumers Purchasing or Consuming Various Protein Sources in Past 30 Days
  • Bars Top List of Most Consumed or Purchased Products with Protein
  • Figure 5-4: % U.S. Adult Consumers Purchasing or Consuming Select Food &
  • Beverage Categories Formulated with Protein, by Ethnicity or Race
  • Past 30 Days
  • Over Half of Consumers Ages 25 - 39 Buy or Eat Bars Formulated with Protein
  • Figure 5-5: % U.S. Adult Consumers Purchasing or Consuming Select Food & Beverage Categories Formulated with Protein, by Age Past 30 Days
  • U.S. Consumer Shopping Behaviors Related to Protein Ingredients
  • Figure 5-6: Level of Agreement by U.S. Adult Consumers with the Statement:
  • I use food products formulated with vegetarian protein instead of meat partly because they are less expensive.
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