In recent years, there has been a remarkable shift in consumer preferences towards healthier and more sustainable food choices. This growing awareness has led to a surge in the development of plant-based products that cater to these demands. One of the most promising areas of innovation is the use of plant proteins as a primary ingredient. In this blog post, we’ll dive into the exciting world of new products based on plant proteins. We will explore how they are changing the way we eat, making a positive impact on our health and the environment.

Plant-Based Meat Alternatives


Plant-based meat alternatives have taken the food industry by storm. Companies like Beyond Meat and Impossible Foods have developed products that closely mimic the taste, texture, and appearance of traditional meat, all without the environmental footprint associated with animal agriculture. These plant-based meats are typically made from ingredients like pea protein, soy protein, and wheat gluten. Not only do they appeal to vegetarians and vegans, but they also attract meat-eaters looking to reduce their meat consumption.

Dairy-Free Milk Alternatives


The demand for dairy-free milk alternatives has soared, with products such as almond milk, oat milk, and soy milk becoming staples in many households. These plant-based milk options are not only suitable for those with lactose intolerance or dairy allergies but also for consumers looking to reduce their carbon footprint. They offer a creamy texture and a variety of flavours, making them a versatile choice for everything from cereal to coffee.

Protein-Rich Snacks


Snacking just got a whole lot healthier with the introduction of protein-packed plant-based snacks. Chickpea snacks, lentil chips, and roasted edamame are some of the options that have gained popularity. These snacks are not only delicious but also provide an excellent source of plant-based protein, making them an ideal choice for on-the-go energy.

Sustainable Seafood Alternatives


The depletion of global fish stocks and concerns about overfishing have led to the development of plant-based seafood alternatives. Innovations in this category include plant-based fish fillets, shrimp, and crab cakes made from ingredients like konjac, seaweed, and algae. These products aim to replicate the taste and texture of traditional seafood while promoting sustainability in our oceans.

Plant-Based Desserts


Indulging in sweet treats doesn’t mean compromising on health or ethical values anymore. Plant-based desserts like dairy-free ice cream, vegan cheesecakes, and coconut milk puddings are gaining popularity. These desserts often use coconut, almond, or cashew milk as a base and can satisfy even the most discerning sweet tooth.

According to the Future of Protein Production, many existing products are on the rise. Food-tech start-up Vgarden creates clean-label, flaky tinned tuna using plant protein while IFF launched an innovation in whole-muscle pieces of plant protein meat alternatives.

The rise of new products based on plant proteins represents a significant shift in the food industry towards more sustainable and healthier options. VALPRO Path aims to develop novel products centred around specific plant crops, including chickpeas, peas, soybeans, lentils, and faba beans. Within the VALRPO project, we plan to manufacture vegetable burgers, baked goods, and pasta derived from these crops. Additionally, we are committed to optimising the utilisation of bioproducts and embracing circular business models to enhance sustainability.