ADM shares seven top consumer trends ahead for alternative protein

Archer-Daniels-Midland Company (ADM) has released its alternative protein outlook for 2022.

The findings, based on research from the company’s proprietary consumer insights platform, suggest what’s next for protein alternatives, which are expected to climb to a staggering $125 billion by 2030.

New products will be heavily influenced by the seven emerging trends says ADM, including the continued development of new protein sources, the introduction of varying product formats, and a redoubled commitment to sustainable practices, from ingredient sourcing to packaging and distribution.

The seven areas include:

• Novel protein sources, from cell-based, to fungi and air
  • Brands are exploring a wide range of innovative protein sources to supplement the industry’s continued focus on pea and soy.
• Fermentation-as-a-service
  • There’s been growing interest in microbial fermentation as a novel method for developing alternative protein products.
• Next-generation, plant-based, whole-muscle solutions
  • Whole-muscle, plant-based solutions, such as chicken breast alternatives, are becoming increasingly available to consumers in markets all over the world.
• Innovation and transparency from seed to fork
  • As concerns about climate change continue to grow, consumers are increasingly demanding greater sustainability in existing food systems.
• Moving toward price parity of cultivated meat products
  • Companies like Future Meat Technologies are helping power a move toward more price parity of cell-based solutions with more traditional alternatives.
• Kid-friendly product formats
  • New products featuring kid-friendly flavours, colours, and formats are becoming a focus for brands looking to appeal to flexitarian parents and kids across varying life stages and ages, from yogurt to pizza and mac-and-cheese.
• Plant-based versions of traditional, authentic cuisines.
  • To meet the growing global demand for traditional dishes, brands are exploring solutions that can provide the regional specificity and appeal that today’s consumers desire, from plant-based shawarma to schnitzel and shrimp dumplings.