Three digital platforms dietary supplement and natural product brand owners can’t ignore in 2022

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Alissa Marrapodi is Industry Insights Contributor, Custom Content Editor, MJH Life Sciences.

Flavorchem (Downers Grove, IL) launched the first ingredient in its new line of high-performance flavor modulators, called taste mod, designed to mask the off-notes associated with plant-based protein.

“Consumers want clean, nutritional products that taste great. Taste mod for protein provides a comprehensive solution for plant protein sources and applications,” said Ashley Rizzo, Flavorchem’s R&D manager and senior flavorist, in a press release.

Taste mod for protein works well in snack and performance bars, ready-to-drink nutritional beverages, and functional blends and mixes. The plant protein modulators are vegan, kosher, non-GMO and can be labeled as “natural flavor” on an ingredient statement. 

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Flavorchem launched the first ingredient in its new line of high-performance flavor modulators, called taste mod, designed to mask the off-notes associated with plant-based protein.

Flavorchem launches high performance flavor modulator for plant protein 

Plant proteins have come a long way. Newer ingredients are giving formulators more flexibility while improving texture, flavor, and nutrition. Some ingredient suppliers are even combining various plant proteins into blends offering tailored benefits.

Consumers may still only be mostly familiar with legacy ingredients like soy and almonds. But as the plant protein market matures, newer sources will have an opportunity to take the spotlight. Here are some of the plant protein sources gaining traction—and the measures it’ll take to get them to commercial scale.

Some of the most popular emerging plant proteins are sourced from legumes. In fact, consumers often perceive legumes like nuts, seeds, and beans to be the best-tasting and healthiest plant proteins, says Jacquelyn Schuh, global marketing director of protein nutrition solutions for ADM (Chicago).

And it shows. “The use of pea protein specifically has grown by 297% for meat alternatives and 127% for dairy alternatives over the past five years,” Schuh says. “This growth is likely because brands are looking for plant proteins that can help position products for consumer-friendly labeling.”

What comes after pea protein? Formulators are investigating various plant ingredients that currently rank low in consumer awareness but have great potential. Algae, hemp, lupin, amaranth, and sorghum are among the ingredients undergoing technological development, Schuh says.

Suppliers are working hard to create functional isolates or concentrates from these ingredients that brands can then incorporate into formulations with ease. Consumers, however, might take longer to get comfortable with these unfamiliar options.

“Growth in fermented, cell-based, and 3D-printed proteins continues to spur innovation,” Schuh says. “However, we anticipate there will be a gap in consumer acceptance, especially by those who are focused on clean labels. Closer on the horizon are processing and formulation advancements to refine plant proteins so that they need fewer complementary ingredients like emulsifiers, maskers, and stabilizers.”

Nevertheless, advanced research is bringing a variety of non-traditional proteins closer to reality. ADM recently opened a plant-based innovation lab in Singapore to foster product development. The company also partnered with Marfrig (São Paulo, Brazil) to launch PlantPlus Foods, a new joint venture that will offer a variety of finished-product plant-based foods. Earlier this year, ADM announced that it became an investor in Air Protein (Pleasanton, CA), an alternative-protein manufacturer that creates protein flour from the elements present in air. You heard that right.

While these newer plant protein sources are gaining some degree of consumer awareness, they still haven’t toppled legacy sources like soy protein. Scaling emerging proteins will require effective marketing to educate consumers and foster brand familiarity.

Ryan Bracken, co-CEO of Merit Functional Foods (Winnipeg, MB, Canada), says consumers 

 becoming more knowledgeable about the fact that there are different kinds of plant-based proteins. They are now interested in knowing 

 type of plant protein is in the products they buy.

This phenomenon, he says, is now driving interest in newer sources like canola protein, which his company offers. “We expect this shift will continue as consumers have better taste experiences with different types of protein,” Bracken adds. “For instance, if a consumer tries and loves a product that is made with canola protein, we expect they’ll start seeking out more canola protein products.”

The dairy-alternatives market, in particular, is one where emerging plant proteins could shine. Here, suppliers have an opportunity to get a leg up via nutrition, because most of the plant-based dairy alternatives on the market today, like oat milk and almond milk, have less protein per serving than cow’s milk, Bracken says.

“Consumers want dairy-alternative products that are true replacements for dairy products, which includes comparable protein levels,” he says. “Most dairy beverages offer protein levels of 8 grams per serving, which is why we sought to produce plant protein ingredients that can deliver a similar result.”

Bracken notes that the consumer base for plant proteins has expanded in recent years. Early adopters in the plant-based movement have traditionally been forgiving of poor quality in plant-based products. But now that the plant protein consumer base has expanded beyond vegans and vegetarians to include flexitarians, the flexitarian demographic expects good taste, good texture, and improved nutrition from plant-based foods—which is forcing ingredient suppliers and brands to step it up.

Merit Functional Foods’ branded canola protein ingredient, Puratein, works well in a variety of formulations, Bracken says. Canola protein, he adds, is ideal for plant-based ice cream due to the whipping and foaming effect it exhibits during processing, while its gelling characteristics make it a fit for plant-based burgers.

Ingredient suppliers are answering the call for plant proteins with innovation. As flexitarian demand for plant-based food grows, more opportunities will emerge for brands that can reproduce a meat-like or dairy-like experience through plant proteins. Smart marketing campaigns that emphasize taste, experience—and, when possible, nutrition—will be essential in reaching this new demographic.

New entrants are raising the bar for creativity and even nutrition. But can they go commercial?

Plant protein’s new players

Sensient Flavors & Extracts (Hoffman Estates, IL) launched Boundless, a multifaceted line of chili-based extracts that delivers consistent heat, color, and taste. The line offers extended shelf life without diminishing consistency in flavor performance or taste. 

“The Boundless chili extracts cover a wide range of chili profiles, from the expected pepper taste and aroma to more subtle, smoky, salty and even sweet notes,” said Kevin Barasa, extracts global product manager, in a press release. “Consumers overwhelmingly prefer a medium pepper experience, and these extracts are designed to bring just enough heat to make their presence known without overwhelming other flavors.”

The Boundless line of chilies consists of five chilies:

A chili that brings hints of coffee, anise, dried plum, and raisin with an undertone of wood. It works well in baked goods, alcoholic and non-alcoholic beverages, and dairy products.

 Dried red jalapenos are smoked to produce subtle tobacco and chocolate undertones.

 A crisp, vibrant vegetable flavor coupled with typical jalapeño heat.

 A sweet and floral flavor with hints of fruity apricot, pear, and apple notes offers an alternative to the more traditional chili uses.

 Another chili with sweet, warm flavor notes to provide that burst of pepper taste to boost other ingredients.

In utilizing the Boundless line of chili extracts, variances in heat and taste are minimized, assuring year-over-year taste consistency.

Sensient Flavors & Extracts launched Boundless, a multifaceted line of chili-based extracts that delivers consistent heat, color, and taste.

Sensient launches line of chili-based extracts, Boundless

Bartek Ingredients (Frankfurt, Germany) will feature its newest technology, Pecmate pectin enhancer, a pectin-based gummy formulation, at the Food ingredients Europe (FiE) in Frankfurt, Germany. The proprietary ingredient controls gelling behavior and maintains stable pH throughout the formulation process. It offers gummies and soft candies better consistency, clean release from molds, and candies that hold their shape. 

Pecmate reduces product loss and production downtime and offers more optimal buffering than other commonly used buffer systems such as sodium citrate. FiE is a hybrid event, with an online portion that begins November 22, 2021, and an in-person portion that begins November 30th. Both will run until December 2, 2021.

The proprietary ingredient controls gelling behavior and maintains stable pH throughout the formulation process.

Bartek Ingredients to launch Pecmate pectin enhance for gummies at Food Ingredients Europe

Gadot Biochemical Industries (Haifa Bay, Israel; GBI) is focusing on plant-based milk fortification with its mineral portfolio, enabling fortification of plant-based milk with macro-minerals such as calcium, magnesium, and potassium. Different forms are available and suitable for fortification using ultra-high temperature (UHT) processing for pasteurized beverages that keeps their organoleptic profile and stability intact.

“[Market data] shows what we believe is a long-term trend, and a consumer commitment to plant-based milk alternatives,” said Ohad Cohen, Gadot Biochemical Industries’ CEO, in a press release. “With all the advantages associated with alternative milk products, it has to be fortified with minerals to be nutritionally equivalent with cow’s milk.”

Gadot offers its customers comprehensive product development assistance, including ensuring desirable bioavailability, solubility, taste and mouthfeel, color, and mineral content for defined health benefits. 

Different forms are available and suitable for fortification using ultra-high temperature (UHT) processing for pasteurized beverages that keeps their organoleptic profile and stability intact.

Gadot Biochemical Industries to focus on plant-based milk for mineral fortification 

Kerry (Beloit, WI) introduced Tastesense Sweet Organic Certified, the first certified-organic sweet modulator for the U.S. beverage market. The ingredient delivers a clean, sweet taste, with excellent mouthfeel and a balanced flavor profile.

“The North American market continues to move toward beverages with clear, clean-label claims,” said Angela Getzel, business development director at Kerry, in a press release. “Product marketers and formulators alike are looking intently at organic ingredients. Kerry is the first supplier on the market with an organic-certified modulator that enables customers to reach these important goals. There is a significant opportunity to serve the growing market for refreshing, organic beverages.”

The modulator is available in a powder format for use in applications such as flavored sparkling water, low- to no-sugar beverages, functional and energy drinks, and for both high- and low-ABV alcoholic beverages. It meets the National Organic Program (NOP) standards listed in 7CFR part 205 and is halal-certified, kosher-suitable and TTB-approvable. It is also clean for labeling purposes and can be listed on the ingredient label as “Natural Flavoring.”

“Tastesense Sweet Organic Certified not only brings sweetness but also adds the important mouthfeel perception—often missing when sugar content is reduced or eliminated,” adds Getzel. “This organic solution enhances the overall flavor profile of a beverage to deliver a holistic taste experience. Taste is king with consumers, and so it’s vital organic beverages have taste profiles consumers will love. Our solution in conjunction with our extensive organic certified flavor portfolio helps deliver on that goal.”

The first certified-organic sweet modulator for the U.S. beverage market, Tastesense Sweet Organic Certified delivers a clean, sweet taste, with excellent mouthfeel and a balanced flavor profile.

Kerry launches Tastesense™ Sweet Organic Certified for beverages

A recent, unpublished, randomized, placebo-controlled, dose-ranging crossover study conducted by researchers at Brazil’s Federal University of Piauí evaluated the benefits of 100 mg, 200 mg, and 400 mg doses of Peak ATP, a patented form of Adenosine 5’-Triphosphate (ATP) Disodium, administered orally as a premix powder. In the study, 20 recreationally trained men in their late 20s completed four sets of resistance training exercise until movement failure with two minutes of rest between sets.

Results showed that a single 400 mg dose ATP improved lower body resistance training performance and energy expenditure, increasing the number of set 1 repetitions by 13% and numerical increases in total repetitions by 7%, and total weight lifted by 6%. An ATP dose of 200 mg numerically increased set 1 repetitions by 6%, while 100 mg of ATP saw no improvements over placebo. However, subjects taking 100 mg and 400 mg of ATP saw the lowest perceived exertion, while those taking 200 mg experience the highest perceived exertion.

“These results confirm the immediate benefits of Peak ATP for athletes, weekend warriors and everyday exercisers,” said Larry Kolb, TSI Group president, in a press release. “We feel that there is a huge advantage for consumers who are able to feel the performance benefit from the first use onward, instead of waiting for weeks for supplementation to take full effect. Peak ATP helps exercisers to push harder during high-intensity and/or exhaustive exercise. And because Peak ATP supports increased work volume, it can help anyone make the most of time spent exercising. This is crucial to helping everyday people exercise harder and more frequently as they pursue their long-term wellness goals.”

Results showed that a single 400 mg dose ATP improved lower body resistance training performance and energy expenditure.

Recent study shows 400 mg dose of Peak ATP supports exercise and performance, says TSI Group

AIDP Inc. (City of Industry, CA) is introducing the Cognilipid portfolio of brands to its portfolio of nootropic ingredients. This includes CogniPLUS, CogniPS, and CogniPA. CogniPLUS is a proprietary branded complex of phospholipids including phosphatidylserine and phosphatidic acid with manufacturing and use patents that is supported by human clinical studies to support stress, memory, mood, and premenstrual syndrome (PMS) symptoms. Two clinical studies provide evidence that CogniPLUS supports cognitive health, with subjects recording higher memory, learning, association, and information gathering scores after three months. A PMS study found that the ingredient decreased symptoms by 19% over four menstrual cycles.

CogniPS is a branded phosphatidylserine and CogniPA is a branded phosphatidic acid, both of which have a patent on exclusive solvent free manufacturing processes. Both ingredients are synergistic lipid complexes formulated to support cognitive health and performance. AIDP is partnering with Lipogen Israel for this family of products. The company has been innovating and manufacturing phospholipids since 1991, and was the first to introduce phosphatidylserine (PS) globally and clinically test soy-lecithin-based PS.

“AIDP is excited to introduce the Cognilipid brand of products into our cognitive health solutions portfolio” said Mark Thurston, president of AIDP, in a press release. “Consumers and our customers are looking for new clinically supported nootropic solutions as the market continues to expand.”

AIDP Inc. is introducing the Cognilipid portfolio of brands to its portfolio of nootropic ingredients. This includes CogniPLUS, CogniPS, and CogniPA. 

AIPD expands nootropic ingredient portfolio with introduction of the Cognilipid brands

The CRN Foundation (Washington, D.C.), via its Vitamin D & Me! education initiative, is lauding new research demonstrating significant links between vitamin D and COVID-19. Thirteen 

 generated from more than 100 clinical trials published since the onset of the pandemic, examined the relationship between vitamin D and COVID-19. Most of the analyses reveal that higher blood levels of vitamin D may be correlated with lower incidence of COVID-19. Others found greater severity of and mortality from COVID-10 was associated with lower vitamin D levels. One of the meta-analyses did not find a statistically significant relationship between vitamin D and COVID-19.

“Increasing evidence suggests a link between higher vitamin D levels and lower incidence of COVID-19,” said Luke Huber, ND, MBA, vice president of scientific and regulatory affairs at the Council for Responsible Nutrition (CRN), in a press release. “We have known for years that vitamin D plays an important role in immune health, and now there are multiple meta-analyses that appear to demonstrate the benefits of this nutrient in COVID-19.”

The summaries and links to the text of the meta-analyses can be found on the Vitamin D & Me! 

. “Consumers need science-based evidence to make informed health decisions,” said Brian Wommack, executive director of the CRN Foundation. “We hope consumers use these findings to better understand how nutrients like vitamin D support their goal of living a healthy lifestyle.”

“This growing body of research does not indicate that Vitamin D is a substitute for vaccines, mask wearing, social distancing, or other behaviors to mitigate the spread of the coronavirus,” adds Huber, “but the data does suggest that vitamin D levels may play a role, in combination with other therapies, in strengthening the immune system to resist the virus.”

The CRN Foundation, via its Vitamin D & Me! education initiative, is lauding new research demonstrating significant links between vitamin D and COVID-19. Thirteen meta-analyses generated from more than 100 clinical trials published since the onset of the pandemic, examined the relationship between vitamin D and COVID-19. 

Multiple meta-analyses suggest that vitamin D may help reduce incidence and severity of COVID-19 illness 

 designed to showcase the expanded capabilities of the newly merged IFF Health and Howaru businesses and provide brand partners and co-manufacturers deep technical insights, updated market intelligence, and comprehensive microbiome innovation resources. 

“Whether you’re just getting started in the microbiome space or you’re an established manufacturer, product intelligence is a value-add,” said Natalia Melo, North America commercial marketing manager, IFF Health, in a press release. “Our goal was to create a go-to hub that empowers brands to understand the full life cycle of a strain and formulation development and equip them with the resources needed to feel confident in formulating their next-level product.”

The site features a monthly podcast series, “What’s the Gut?” that focuses on microbiome innovation and intelligence, targeting emerging brands and product categories, and on-demand immersive virtual educational summits with content that addresses users’ market needs. These on-demand summits include:

: Gives emerging brands the keys to unlock potential growth and sustainability in a competitive market.

: Investigates the latest microbiome innovations for established manufacturers.

: Equips co-manufacturers with essential solutions to expand their brand in a rapidly evolving marketplace.

Brand owners can also personalize their products and explore probiotics and botanicals combinations with IFF’s market-ready health and wellness solutions at the IFF Health Concept Lab.

“The revamped site provides customized resources including regulatory and technical expertise and support for supplement co-manufacturers seeking to develop innovative formulations for their customers,” said Jennifer Montgomery, global brand manager, IFF Health, in a press release. “By helping users expand their knowledge of emerging strains and formulations, we’re equipping them with the strategies needed to succeed in the ever-evolving health and wellness space."

IFF Health launched a website designed to showcase the expanded capabilities of the newly merged IFF Health and Howaru businesses and provide brand partners and co-manufacturers deep technical insights, updated market intelligence, and comprehensive microbiome innovation resources.

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