21
Jan
2021
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The next big protein sources
Exotic meats and drinkable yogurt are expected to grow, according to Packaged Facts.
Drinkable and macho yogurt
With the U.S. yogurt market projected to reach $9.3 billion by 2017, niche segments such as drinkable yogurt and products marketed to men are heating up. Kefir has emerged as a leading dairy source of protein, offering dual benefits of digestive health and satiety through a combination of probiotics and protein.
Lifeway Foods this year launched a line of vegetable-based kefirs in tomato, cucumber and beet varieties, offering a full serving of vegetables in addition to probiotics and protein. Powerful Yogurt, maker of Greek yogurt targeted to men, is set to introduce Greek yogurt protein drinks next spring. The company recently expanded its line with Greek yogurt products featuring quinoa, chia seeds or oats for added nutrition.
Almonds and nut butters
Recent nutritional positioning of nuts as heart-healthy and high in protein has elevated almonds and nut butters as better-for-you snack options. Supporting the growth are organic and natural claims, new indulgent options and portable formats. Justin’s, for example, recently expanded the packaging options for its nut butters to include 80-calorie squeeze packs for on-the-go consumption.
Heartier snack bars
Leveraging the rise in snacking, more high-protein nutrition bars are hitting the market. Made with nuts or fortified with vegetable protein, products such as Strong & Kind bars, with 10 grams per serving, and Cascadian Farms Protein bars, with 9 grams, provide more protein than a traditional granola bar.
Meat analogs
As the quality and appeal of meatless alternatives improve, such products as eggless eggs and chicken or beef substitutes are gaining ground. Twenty-eight per cent of consumers seek out vegetarian sources of protein, according to Packaged Facts, as more Americans adopt flexitarian lifestyles and increased interest in sustainable ingredient sourcing.
Exotic and craft meats
Charcuterie, craft salumi and wild boar are growing on fine-dining menus, as consumers increasingly seek local and less mass-produced sources of meat. Forty-one per cent of consumers choose foods from animals raised humanely, Packaged Facts said.
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