Plant-based diets can provide a wide range of essential nutrients; however, there are a few common nutrient deficiencies that plant-based diets struggle with. New product development teams can overcome these challenges by incorporating specific plant-based ingredients or fortifying their products with essential nutrients.  Let's consider some of the problem areas and take a closer look at some solutions.

• Protein - Food manufacturers can deliver on protein by incorporating plant-based protein sources such as soy, quinoa, lentils, and hemp into their products. They can also consider fortifying their products with protein isolates or concentrates.

Engevita^® HiPRO Beyond is a complete protein from Lallemand Bio-Ingredients. High-quality, gluten-free, and suitable for vegan diets, Engevita^® HiPRO Beyond is allergen-free and non-GMO and performs in a diverse range of applications.

OHLY's expertly formulated yeast-based ingredients can help overcome the organoleptic challenges around the addition of plant-based proteins. OHLY^® FLAV-R-MAX masks off-notes from plant-based proteins effectively, and OHLY^® SAV-R-FULL provides a rich, fatty mouthfeel to bring out the juiciness in plant-based proteins.

FermentIQ™ PTP from MycoTechnology is a complete protein with a PDCAAS score of 1.0 for ages 3+ and 99.9% digestibility.  It features high solubility, an optimized taste profile and functionality, reduced antinutrient content, and improved amino acid absorption.

Symrise chickpea flakes are high in protein and fiber that can boost the nutritional profile of plant-based recipes, and SMART^® legume flours from GoodMills Innovation are ideal for protein enrichment, nutritional profile optimization, and texture improvement in plant-based applications.

• Vitamin B12 - This vitamin is primarily found in animal products. Manufacturers can address this deficiency by fortifying their plant-based foods with vitamin B12, either by the addition of B12-fortified nutritional yeast or by using B12 supplements derived from plant sources.

Perfect for plant-based applications, SternVitalityV from Sternvitamin is a  premix with B vitamins, vitamin C, and pantothenic acid, which reduce fatigue and exhaustion while simultaneously providing energy. Iodine and calcium provide additional power.

• Iron - Plant-based iron sources are not as easily absorbed by the body compared to iron from animal sources. The addition of iron-rich plant foods like legumes, dark leafy greens, and fortified cereals can help address this concern. Iron absorption can also be enhanced by including vitamin C-rich ingredients like citrus fruits or tomatoes.

To prevent deficiencies, many plant-based products are fortified with micronutrients. SternVitamin is taking it a step further with premixes that not only prevent deficiencies but also meet target-group-specific needs, such as mental power, heart health, gut health, and bone or immune health.

• Omega-3 fatty acids -  Plant-based diets may lack sufficient amounts of omega-3 fatty acids, specifically EPA and DHA, which are commonly found in fatty fish. The addition of plant-based sources of omega-3s, such as flaxseeds, chia seeds, hemp seeds, and algae oil, can overcome this difficulty. Microalgae-derived omega-3 supplements can also be used.

Perfect for the protein enrichment of plant-based products and aimed at the growing sports nutrition sector Peakara^® from Ingood by Olga boasts a healthy omega 3 and omega 6 ratio of 1:5.

The AlgaVia™ algae oil portfolio from Corbion is vegan, certified sustainable, and a great source of heart-healthy monounsaturated fat.

Check out the revolutionary new manufacturing system from pioneers Rebellyous Foods that dramatically improves the production of plant-based meats.

And if you still haven't found the solution, you may be interested to read NewProtein's exclusive interviews:

• MJ Kinney, Founder and Principle Consultant at FareScience, shares some insights on the product development of plant-based meat.
• Norbert Klein, Head of Research & Development at Loryma, explains how Loryma's innovative ingredients can enhance stability, texture, and flavour in a wide range of plant-based applications.
• Sonia Huppert of IFF explains how manufacturers can use IFF's complete, high-quality protein SUPRO^® TEX to easily produce plant-based textured meats that are comparable to the quality of whole-muscle animal protein.

Plus, FMCG Gurus introduce their report entitled "Addressing Concerns About the Nutritional Value in the Plant-Based Market."

Engevita^® HiPRO Beyond: a Sustainable, Alternative, Fermentation Protein

Engevita^® HiPRO Beyond is a high-quality, complete protein. Allergen-free, vegan and non-GMO. This sustainable option is ideal for a wide range of plant-based food and health products, including protein bars and beverages, meal replacements, and dairy and non-dairy applications.
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Ohly's Speciality Yeast Products Deliver Flavour and Nutritional Value to Vegan Diets

 

Ohly has produced products to help create successful, nutritional plant-based products. As well as providing authentic flavours, their yeast-based ingredients can reduce salt by up to 40% in plant-based solutions.

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Harnessing Fungi and Fermentation Technology to Enhance Nutrition

Learn how MycoTechnology is using the power of mushroom mycelial fermentation to solve complex challenges and enhance plant-based foods.
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Chickpea and Aquafaba Ingredients for Plant-based Applications

Symrise has launched a range of diana food™ chickpea and aquafaba ingredients with multiple benefits, providing opportunities to develop plant-based food products with cleaner labels.
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GoodMills Innovation Unveils Natural Ingredient Solutions for Plant-based Products

With ingredients such as VITATEX^® texturates, functional SMART^® legume flours, and the Slow Milling range, GoodMills Innovation demonstrates its expertise in specialty products based on natural raw materials.
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SternVitamin Presents Trend-oriented Premix Solutions at Fi Europe

At 2023’s FiE fair SternVitamin will be presenting selected premix solutions to address current trends. The focus is on three micronutrient premixes that have been incorporated into various applications.
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PEAKARA® an Upcycled, Plant-based Protein for Sports Nutrition

Made from non-GMO European peas, PEAKARA^® is a high-quality ingredient for the protein enrichment of sports nutrition products such as ready-to-eat protein powder, bars, energy balls, desserts, and spreads. Connect with Ingood by Olga at FiE 2023, Pavillon France booth 3.1C110 .
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AlgaVia™ Sustainable, Highly Concentrated Omega Ingredients for Human Dietary Supplements

The AlgaVia™ range is produced sustainably and at scale through algae fermentation, reducing the carbon footprint associated with the manufacture of dietary supplements.
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New Manufacturing System Improves Quality and Cost of Plant-based Meat Production

Rebellyous Foods has developed a revolutionary new manufacturing system that dramatically improves the production of plant-based meats. The system reduces labor, waste, and energy costs while also improving quality at scale. The system works with a variety of different products and protein types.
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Emerging R&D Priorities for Product Developers of Plant-Based Meat

Plant-based meats have reached a turning point. In this article, MJ Kinney, Founder and Principle Consultant at FareScience describes some of the priority considerations for innovation and intentionally compares the origins to that of animals.
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Innovative Ingredient Solutions for Convincing Plant-based Products

In this newprotein exclusive interview, Norbert Klein, Head of Research & Development at Loryma, explains how Loryma's innovative ingredients can enhance stability, texture, and flavour in a wide range of plant-based applications, including salami, bacon, burger patties, and chicken.
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Learning to Love Plant-Based Proteins Without Mimicry

In this NewProtein interview with Sonia Huppert, IFF, discover how manufacturers can use IFF's SUPRO^® TEX to easily produce plant-based textured meats that are comparable to the quality of whole muscle animal protein.
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FMCG Gurus: Addressing Concerns About the Nutritional Value in the Plant-Based Market

In this article, Mike Hughes, FMCG Gurus, explains the changing dynamics of the global plant based market, what kind of products people turn to and why, what are the future opportunities for the industry and identifies some barriers and challenges that need to be overcome.
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