While common plant-based ingredients are well established, an abundance of other ingredients hold untapped potential.
For example, de Monclin says there has been a rise in locally grown ingredients – specifically fava beans, lupin, and chickpeas – but that there is also interest in novel nuts and pulses such as Bambara groundnuts, a nutrient-dense leguminous crop, which can be seen in milk alternatives like BamNut in Singapore.
Likewise, Gafsen notes that chicory root fibre has been a key ingredient for natural cereals and snacks, providing sweetness and fibre.
A common theme among contributors, according to Carole Bingley, technical specialist at Reading Scientific Services Ltd (RSSL), a British food science consultancy, is that many plant-based products have been criticised for long ingredient lists or for being “ultra-processed”, resulting in the development of products with fewer, more recognisable ingredients.
Dr Kirsten Brandt, a senior lecturer at the Human Nutrition Research Centre, based at Newcastle University, warns that the present “ultra-processed” definitions are unclear and inconsistent, not based on science, and not ready for use in marketing.
Regarding taste and texture, Bingley notes algal developments as promising, with nutritional, functional, and sustainable potential.
Specifically, white algal flour has made waves, enabling algae to be used across a broad range of products. Additionally, several companies are beginning to focus on fats and oils through fermentation, which has enabled a shift away from those such as palm and coconut oils while claiming to result in a more similar melt- and mouthfeel to animal fats through a sustainable platform.
Likewise, companies are pioneering new technologies to aid the development of taste and texture.
For example, Motif FoodWorks has worked with the University of Guelph to develop a plant-based cheese that stretches and melts using prolamin technology – which uses corn protein, high in proline amino acids – to enable cheese-like qualities.
Similarly, Motif FoodWorks is developing plant-based alternatives with marbleised, healthier fats through extrudable fat technology, which mimics animal fat in plant-based meats, allowing a more similar texture.
Julie Impérato, marketing manager at Nexira, further highlights natural hydrocolloids – such as pectin, locust bean gum and carrageenan – selected for their unique texturising, stabilising, and emulsifying properties as ingredients with high potential for texturising foods.
Thinking holistically, Yarcony and Impérato are also proponents of botanicals and adaptogens, noting that they are instrumental to market success for many products across all major segments of the market. Importantly, they can give “sensory-appealing characteristics and natural transparency in terms of product labelling”.
Yarcony specifically highlights the high demand for myAir’s adaptogen-infused bars, which include ingredients like sage, hops, and valerian.
These work synergistically to exert specific stress-countering effects such as sharpening focus, reducing anxiety, or supporting relaxation.
It will pull away the last remaining rug [from] under the concept of beta-carotene and similar antioxidants as being responsible for the health benefits of fruit and vegetables
Brandt also highlights some early-stage research: the anti-cancer properties of carrots and other related foods, largely due to their polyacetylene content. Noting some yet-to-be released research, she says a systematic review shows that carrot consumption is still consistently associated with reduced cancer incidence in prospective studies, despite the harmful effect of high intakes of carotenoids such as beta-carotene.
Brandt states three distinct consequences for the industry.
Firstly, there will be opportunities to develop new products with stronger evidence for its desired claim over most other foods and supplements.
Secondly, opportunities to challenge principles of current health claims will arise, particularly the distinction between health claims and medical claims which may have ramifications for other products.
And lastly, she adds, “it will pull away the last remaining rug [from] under the concept of beta-carotene and similar antioxidants as being responsible for the health benefits of fruit and vegetables, having a negative effect on the corresponding industry”.