Under the trend of plant-based food, the current status of processing and utilization of plant-based dairy beverages and plant-based meat in China

July 01, 2024

01
The rise of plant-based food boom

In 2018, the top 10 investment and trading projects in the global innovative food sector were all plant-based food projects, with the top 8 being plant-based meat and plant-based protein beverages. The market growth rate reached 17% that year.
Beyond Meat, known for its vegetarian burger making, became the world's first listed company in the plant-based food industry. Its market value rose 163% on its first day of listing, immediately igniting the passion of capital and consumer markets for plant-based food. From then on, the development of plant-based food has become a focus of attention in the global food industry.

In China, the "Six Walnuts" brand, known for its walnut milk, launched a new product of room temperature walnut fermented milk in November 2019 and began to expand into the plant-based yogurt market; The "Magic Claw" brand has launched its first oatmeal energy drink, achieving a three tube combination of "coffee+energy+plant-based"; "Plant based snacks", the original bean renaissance and metallurgy brand, has deeply rooted in the field of plant protein, launched slow grinding dried tofu products, created intangible cultural heritage food series, and constantly introduced new products. From home to abroad, plant based foods are ushering in a new era.

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02
The Development of Plant Protein Resources in China

Analysis of the current situation of processing and utilization
China is a country with abundant plant protein resources and a long history of utilization. The main utilization methods of plant protein can be divided into three categories: feed, direct consumption, and food and ingredient processing.
In terms of food processing products, the utilization methods of plant-based protein foods in China can be divided into five categories: ingredients and additives, nutritional protein powder (peptide powder), plant-based milk drinks, plant-based meat, and traditional soy products. Among them, ingredients and additives, nutritional protein powder (peptide powder), and plant-based meat are three major categories of products that are new ways to utilize plant protein resources in China, especially soybean protein plays an important role in functional foods and clinical nutrition.

On the other hand, traditional soy products are one of the important pathways for plant protein intake that cannot be ignored in China, providing 1/4 of the daily protein demand for adults and providing rich protein and basic nutritional support for the reproduction of the Chinese nation.

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03
Current status of processing and utilization of plant-based dairy beverages in China

With the continuous enhancement of health awareness among Chinese consumers, plant protein beverages traditionally believed to have nourishing effects are also widely favored.
The Market Demand and Investment Planning Analysis Report of China's Plant Protein Beverage Industry from 2017 to 2022 released by Forward Industry Research Institute shows that in 2016, the revenue of the plant milk industry was 121.72 billion yuan, with a compound growth rate of 24.5%, and its proportion in the entire beverage industry increased by 8.79% to 18.69%. Moreover, the growth rate of the plant protein beverage industry is expected to remain above 20% in the coming years. It is expected that the market size of the plant protein beverage industry will reach 258.3 billion yuan by 2020, accounting for 24.2% of the beverage industry, with a rapid development speed.
In terms of processed beverage types and brands, a series of brands represented by six walnuts, dew almond dew, coconut juice, etc. have been formed, and their development is relatively stable and balanced. Although the consumption of coconuts, walnuts, almonds, oats and nuts has been growing steadily, soybeans have always been the first choice for China to produce vegetable drinks, and soybean milk and soymilk are indispensable important drinks for Chinese people.
Related studies have shown that China's newly launched soy plant-based beverages account for 53% of all newly launched products, which is higher than the global market size of over 40%. In recent years, research has found that lactic acid fermentation is beneficial for the absorption of peptides and amino acids, promoting the growth of beneficial bacteria, improving immunity, and preventing overheating. Thanks to this, the development of plant-based fermented yogurt is also flourishing.
In 2018, Nongfu Spring grandly launched China's first plant-based soy yogurt product; In November 2019, Sanyuan collaborated with Saint Yves de France to launch French plant-based yogurt; At the same time, Six Walnuts also launched a new product of room temperature walnut fermented milk in November 2019, constantly innovating and enriching the market for plant-based protein beverages. However, currently the above-mentioned plant-based yogurt products are rare in the market, but whether their flavor and taste can be accepted by consumers is the key to the success of plant-based yogurt.

04
Development and processing technology innovation of plant-based meat products

As a new type of plant protein ingredient, tissue protein (brushed protein) has been widely used in the fields of meat products, frozen foods, convenience foods, and snack foods, including ham sausages, frozen dumplings, seasoning for instant noodles, fish balls, vegetarian chicken, vegetarian meat, etc.
However, for the catering industry, how to fully integrate the consumption and dietary habits of Chinese citizens, deeply develop the processing technology of plant-based "meat" raw materials, and achieve the substitution of "real meat" in the catering industry will be an important way for the development and utilization of plant-based "meat" products and technological innovation.
To achieve significant development of plant-based meat products, it is necessary to understand the impact of plant-based raw material properties on quality, as well as the commercial performance of plant-based raw materials.
Taking peanut tissue protein as an example, research has found that the composition of raw materials directly affects the quality of peanut tissue protein. During the low moisture extrusion process, the fat content in the raw materials increases and the degree of protein organization decreases. Increasing the starch content in the raw materials will improve the water solubility of tissue proteins, with branched starch and pre gelatinized starch increasing the protein dissolution rate of the product.
Taking the study of silk protein as an example, the current production and processing of silk protein products have a low moisture content, a bulging sponge like structure, and high brittleness. It is easy to break during transportation and storage, resulting in a decrease in the product's performance.
On the other hand, when the moisture content of the finished product is high, the risk of microbial growth and reproduction also increases, which seriously affects the food safety of the product.

Therefore, how to improve the softness of brushed protein while ensuring the food safety of the product is also an urgent problem that brushed protein enterprises need to solve.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
For more information about inulin, please contact us!

Email:marketing@huikes.com

2024-07-01

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

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Under the trend of plant-based food, the current status of processing and utilization of plant-based dairy beverages and plant-based meat in China

01 The rise of plant-based food boom

02 The Development of Plant Protein Resources in China

03 Current status of processing and utilization of plant-based dairy beverages in China

04 Development and processing technology innovation of plant-based meat products

01
The rise of plant-based food boom

02
The Development of Plant Protein Resources in China

03
Current status of processing and utilization of plant-based dairy beverages in China

04
Development and processing technology innovation of plant-based meat products