The top 7 alternative protein trends to watch for in 2022

In 2021, consumers had their first taste of products produced with precision fermentation when Brave Robot ice cream made with Perfect Day’s fermented whey protein launched in retailers nationwide. In the past year, the animal-free dairy ingredient launched in several products, including cream cheese from Modern Kitchen, Climate Hero Cake mix, and even in animal-free milk at select Starbucks locations. In 2022, consumers will get to try more fermentation-derived products:

• The Every Company will be rolling out the world’s first fermented egg proteins in early 2022, launching in Pressed Juicery smoothies.
• Supply startup Motif Foodworks will license their myoglobin HEMAMI ingredient to end-product producers, which has the potential to improve the meaty taste of plant-based beef products.

Traditional fermentation processes are also being used to improve plant-based products such as milk, cheese, and meat. For example, Naturli’ uses fermentation to achieve a dairy-like taste in its multi-ingredient plant-based milk, and Chunk Foods harnesses microorganisms to add taste and nutrition to its plant-based steaks.

The final fermentation category – biomass fermentation – enables the creation of large amounts of protein through fermentation. Last year, biomass fermentation company Nature’s Fynd received FDA approval to sell its fermentation-derived Fy protein, and is expected to debut in retail in 2022. Better Meat Co. inked a deal with meat industry incumbent Hormel to use its Rhiza mycoprotein in Hormel’s plant-based meat line. Expect to see more products produced by fermentation launch to consumers in 2022.

We can view alternative proteins as an umbrella category for a variety of processes that can replace animal protein production, including the three main platforms: plant-based, fermentation, and cultivated meat. In 2022, the lines between these different production platforms will become blurrier as products are increasingly hybridized

• For example, the Impossible burger is a plant based burger made with fermentation-derived heme. Motif Foodworks will soon begin to license their fermentation-derived heme to plant-based meat manufacturers.
• Many plant based milk and cheese companies are using traditional fermentation techniques on nuts and other plant-based ingredients to get that authentic sharp and creamy dairy taste of conventional cheese.
• We may see cultivated meat products launched as blends with plant protein ingredients, both to lower costs and appeal to consumers who are looking for nutritional features like fiber.
• We will likely see the launch of plant-based meat products that are enhanced with cultivated fat to improve sensory properties.

We can view alternative proteins as an umbrella category for a variety of processes that can replace animal protein production, including the three main platforms: plant-based, fermentation, and cultivated meat. In 2022, the lines between these different production platforms will become blurrier as products are increasingly hybridized

• For example, the Impossible burger is a plant based burger made with fermentation-derived heme. Motif Foodworks will soon begin to license their fermentation-derived heme to plant-based meat manufacturers.
• Many plant based milk and cheese companies are using traditional fermentation techniques on nuts and other plant-based ingredients to get that authentic sharp and creamy dairy taste of conventional cheese.
• We may see cultivated meat products launched as blends with plant protein ingredients, both to lower costs and appeal to consumers who are looking for nutritional features like fiber.
• We will likely see the launch of plant-based meat products that are enhanced with cultivated fat to improve sensory properties.

We can view alternative proteins as an umbrella category for a variety of processes that can replace animal protein production, including the three main platforms: plant-based, fermentation, and cultivated meat. In 2022, the lines between these different production platforms will become blurrier as products are increasingly hybridized

• For example, the Impossible burger is a plant based burger made with fermentation-derived heme. Motif Foodworks will soon begin to license their fermentation-derived heme to plant-based meat manufacturers.
• Many plant based milk and cheese companies are using traditional fermentation techniques on nuts and other plant-based ingredients to get that authentic sharp and creamy dairy taste of conventional cheese.
• We may see cultivated meat products launched as blends with plant protein ingredients, both to lower costs and appeal to consumers who are looking for nutritional features like fiber.
• We will likely see the launch of plant-based meat products that are enhanced with cultivated fat to improve sensory properties.

We can view alternative proteins as an umbrella category for a variety of processes that can replace animal protein production, including the three main platforms: plant-based, fermentation, and cultivated meat. In 2022, the lines between these different production platforms will become blurrier as products are increasingly hybridized

• For example, the Impossible burger is a plant based burger made with fermentation-derived heme. Motif Foodworks will soon begin to license their fermentation-derived heme to plant-based meat manufacturers.
• Many plant based milk and cheese companies are using traditional fermentation techniques on nuts and other plant-based ingredients to get that authentic sharp and creamy dairy taste of conventional cheese.
• We may see cultivated meat products launched as blends with plant protein ingredients, both to lower costs and appeal to consumers who are looking for nutritional features like fiber.
• We will likely see the launch of plant-based meat products that are enhanced with cultivated fat to improve sensory properties.

In 2021, consumers had their first taste of products produced with precision fermentation when Brave Robot ice cream made with Perfect Day’s fermented whey protein launched in retailers nationwide. In the past year, the animal-free dairy ingredient launched in several products, including cream cheese from Modern Kitchen, Climate Hero Cake mix, and even in animal-free milk at select Starbucks locations. In 2022, consumers will get to try more fermentation-derived products:

• The Every Company will be rolling out the world’s first fermented egg proteins in early 2022, launching in Pressed Juicery smoothies.
• Supply startup Motif Foodworks will license their myoglobin HEMAMI ingredient to end-product producers, which has the potential to improve the meaty taste of plant-based beef products.

Traditional fermentation processes are also being used to improve plant-based products such as milk, cheese, and meat. For example, Naturli’ uses fermentation to achieve a dairy-like taste in its multi-ingredient plant-based milk, and Chunk Foods harnesses microorganisms to add taste and nutrition to its plant-based steaks.

The final fermentation category – biomass fermentation – enables the creation of large amounts of protein through fermentation. Last year, biomass fermentation company Nature’s Fynd received FDA approval to sell its fermentation-derived Fy protein, and is expected to debut in retail in 2022. Better Meat Co. inked a deal with meat industry incumbent Hormel to use its Rhiza mycoprotein in Hormel’s plant-based meat line. Expect to see more products produced by fermentation launch to consumers in 2022.

In 2021, consumers had their first taste of products produced with precision fermentation when Brave Robot ice cream made with Perfect Day’s fermented whey protein launched in retailers nationwide. In the past year, the animal-free dairy ingredient launched in several products, including cream cheese from Modern Kitchen, Climate Hero Cake mix, and even in animal-free milk at select Starbucks locations. In 2022, consumers will get to try more fermentation-derived products:

• The Every Company will be rolling out the world’s first fermented egg proteins in early 2022, launching in Pressed Juicery smoothies.
• Supply startup Motif Foodworks will license their myoglobin HEMAMI ingredient to end-product producers, which has the potential to improve the meaty taste of plant-based beef products.

Traditional fermentation processes are also being used to improve plant-based products such as milk, cheese, and meat. For example, Naturli’ uses fermentation to achieve a dairy-like taste in its multi-ingredient plant-based milk, and Chunk Foods harnesses microorganisms to add taste and nutrition to its plant-based steaks.

The final fermentation category – biomass fermentation – enables the creation of large amounts of protein through fermentation. Last year, biomass fermentation company Nature’s Fynd received FDA approval to sell its fermentation-derived Fy protein, and is expected to debut in retail in 2022. Better Meat Co. inked a deal with meat industry incumbent Hormel to use its Rhiza mycoprotein in Hormel’s plant-based meat line. Expect to see more products produced by fermentation launch to consumers in 2022.