In the United Kingdom, Beyond Sausage contains fava beans. Daiya Foods, Burnaby, BC, offers dairy-free mozzarella-style shreds that contain chickpeas. Mattucci said protein sourced from chickpeas and fava beans show promise. Pea protein still has room to grow as it trails soybean protein at nearly 3% and wheat protein at a little over 2%. The percentage has more than doubled from five years ago. About 1% of total global food and drink launches now contain pea protein, according to Mintel’s Global New Products Database (GNPD). Plant protein, especially pea protein, shows no signs of slowing down in product development. “Of course, pending regulatory approval, synthetic non-animal dairy proteins offer new solutions in categories where nutritional or technical challenges have really limited vegan innovation.” The next pea protein “Ice cream is really just the beginning for these non-animal whey proteins,” she said.
Lab-grown proteins could find a home in other categories, like cheese alternatives and sports nutrition products. “It is a clever approach to make: something delicious but with less of an impact on our climate,” Ms. The product label reads, “a simple, animal-free treat that uses less land, energy and water.” Brave Robot, an animal-free ice cream brand, incorporates non-animal whey protein isolate from Perfect Day, a startup based in Berkeley, Calif. Lab-grown proteins already are featured in products sold at retail. Taste and texture still rank as barriers to plant-based meat alternatives while clean meat faces hurdles in price, scale and regulatory approvals, she said. The next generation of proteins will need to deliver on taste, texture and price to succeed, she said.
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