Still the hot topic?
Protein has long been the dominant ingredient in the sports nutrition market, and there seems to be little evidence of that changing.
Collagen is one protein gaining growing attention in the sports nutrition category. De Pelsmaeker explains that collagen peptides—a hydrolysed form of collagen—can, for instance, reduce muscle soreness and improve performance by accelerating the recovery process after muscle-damaging activity. “Collagen peptides can be utilised for a variety of applications like powder drinks, ready-to-drink (RTD) beverages, sports gels and more. When it comes to the formulation of sports nutrition food and beverages like bars and shakes, hydrolysed collagen can help create high-protein functional products with the great taste and texture that consumers expect.”
Collagen can also provide solutions for esports athletes. “As joint discomfort is one of the main challenges e-athletes face, they require solutions that can protect cartilage—which covers the bones of a joint and acts as a cushion and shock absorber—to avoid inflammation and maintain joint health,” observes de Pelsmaeker. “Collagen solutions can help address these issues. An in-vivo study, for example, showed that collagen peptides can protect cartilage from degeneration upon insult. The findings demonstrated collagen’s ability to stimulate cells in cartilage to produce proteoglycan, as well as to normalise synovial thickness, usually associated with inflammation.”1
Collagen, however, comes mostly from animal-based sources. The exponential growth of veganism and vegetarianism necessitates plant-based solutions for the sports protein market. Consumers are often drawn to plant-based protein options not just due to environmental or ethical reasons, but also due to their lower cholesterol content and subsequent lower risk to heart problems, as well as their being arguably more conducive to recovery. No wonder, then, that the global wheat protein market is set for a healthy 5% CAGR over 2019-2026. However, formulation of plant-based alternatives lags behind animal protein-based counterparts; there are often issues of taste and texture. “Flavour and structure aspects of plant-based protein shakes are crucial to overcome,” predicts Jeroen Wouters, innovation manager of sports and nutrition at the Dutch Olympic Training Centre, Papendal.
Wouters also draws attention to probiotics as a key ingredient for the sports nutrition category. The anti-inflammatory effects of probiotics have been linked to improved muscle recovery in athletes. However, there is a lag in research in this area. “It would be great to further develop the data on probiotics in a sports-specific setting,” comments Wouters.