The rise in protein-infused beverages is driven largely by consumer interest in their perceived benefits for helping to prevent chronic disease. Yet consumers would not have been able to take advantage of these benefits were it not for advances in beverage formulation capabilities.

Specifically, the trend has been markedly facilitated by the progress in creating plant-based protein ingredients that have markedly improved miscibility, mouthfeel, and other organoleptic qualities desirable in a beverage. This is especially the case when it comes to narrowing the taste and texture gap between plant- and dairy-based beverages with enhanced protein.

Physically active consumers want convenient, protein-packed options to fit into their on-the-go routine. “Plant-powered” ready-to-drink (RTD) and ready-to-mix (RTM) protein beverages are emerging as a perfect solution to fill this niche nutrition category and grow into the mainstream market.

Tech Talk

The challenge with formulating plant-based proteins in these formats is ensuring adequate protein content without sacrificing the creamy texture and mouthfeel associated with dairy proteins and providing a smooth drinking experience. Tribal Nutrition LLC’s Ka’Chava line of functional beverage mixes incorporates a range of plant-based proteins. These are variously derived from sacha inchi, brown rice, and yellow pea and target satiety and maintenance of blood sugar balance.

Solubility is a critical issue with such plant-based proteins because the beverage should stay mixed throughout its short shelf life and ensure an enjoyable drinking experience. Addressing these challenges requires a fundamental understanding of how the different plant proteins interact with other ingredients and conditions in that beverage making and consuming operation. Water-soluble proteins have the edge in the RTD, RTM stick packs, and liquid shot formats.

A primary formulation problem in high-protein plant-based beverages is managing viscosity because plant-derived proteins often tend to increase the thickness of beverages, making it difficult to achieve a smooth, drinkable texture at high protein levels. Finely milled pea proteins offer high solubility while maintaining a low viscosity. Dispersible fats, such as those from dried coconut milk, and hydrocolloids, such as xanthan gum and guar gum along with soluble vegetable fibers, all help keep protein in suspension to create the creamy drinking experience expected from such beverages.

Sensory Sense

Striking the balance between the target protein content and optimal functionality is crucial, but it’s an elusive challenge. Technology advances in protein processing along with innovations such as infusing protein beverages with ultrafine bubbles to help keep the plant proteins suspended for a creamy texture and homogenous appearance not only preserve the integrity of the finished product but also improve the sensory profiles of functional beverages, making them more appealing and effective.

This ultrafine aeration is an important processing technology for plant-based beverage manufacturers, as it allows them to boost protein levels to match or exceed the dairy equivalent without compromising the drink’s smooth texture.

Flavor, which depends significantly on pH, is one of the most important considerations when formulating protein-fortified plant-based beverages. Plant proteins tend to taste bitter at specific pH levels, so careful selection, formulation, and processing are needed to mitigate these off-flavors.

Good Fats

Formulating beverages, especially protein-based beverages, to ensure meeting specific consumer expectations and product requirements is a multifaceted challenge. In addition to the aforementioned physical characteristics and nutraceutical benefits of the drinks, the final formulation must achieve scalability without compromising safety or commercial viability. 

Optimizing plant-based proteins for beverage applications is a complex process that calls for a multifaceted approach. The impact of the other ingredients on the proteins—like fats, for example—is critical to texture. When transitioning between protein sources, their amino acid profiles and chemical structures must be taken into consideration.

Ancillary ingredients must also work with the protein components. For example, while coconut fats tend to solidify when chilled because of their saturated fatty acids, sunflower oil remains fluid and can provide a desirable creamy texture. Understanding ingredient response to pH and temperature is integral to achieving the ideal finished-product attributes.

Validating stability and functionality also is crucial and may require adjustments to the formulation. Thermal processing affects flavor, mouthfeel, and other sensory aspects, albeit sometimes only temporarily. Factor in at least three weeks following extreme heat exposure to allow protein-containing products to “mellow” for system equilibration.

Shelf-life studies are important, as protein beverages may appear to be stable for 60 to 90 days before signs of instability emerge. Developers should avoid making formulation or processing changes until properly aged samples have been evaluated. Premature adjustments can turn out to be unnecessary and thus will prolong or even derail the development process.

Hero Status

“Hero” ingredients—ingredients that typically claim more than one benefit and have good scientific backing—drive health and well-being claims while also attracting consumer attention. The notable and growing emphasis on natural, plant-based, and functional ingredients in beverages is spurred by consumers seeking hero ingredients for nutritional benefits and taste. The health halo of beverages continues to be a beacon for consumers of all ages.

Emerging hero ingredients appeal to consumers seeking products in multiple health categories. One such hero ingredient trending up sharply is collagen. Its notable benefits include skin and beauty and joint health—major concerns for the rapidly expanding aging-yet-active demographic.

While native (undenatured) type II collagen may be used in a 40 mg per day dosage to target joint health, hydrolyzed collagen plays a role in skin, bone, and tissue health (not just joint health) and is needed in higher doses to deliver benefits. The low dose, versatility, and neutral taste of native collagen, along with its affordability, makes native collagen ideal for RTD and RTM beverages.

Incorporating uniquely differentiated and science-backed ingredients like collagen can help distinguish the protein beverage from the rest of the fray as offering more than just hydration. Nutrition from protein continues to be a highly competitive and growing segment in every food and beverage format, especially in beverages. Therefore, complementing botanicals like Boswellia serrata extract with native type II collagen can further enhance a functional drink.

Hero proteins are particularly important in children’s beverages. Califia Farms, LLC’s Complete Kids line is a plant-based, milk-like beverage formulated with a blend of peas, chickpeas, and fava beans. It boasts 8g of protein, 50 mg of DHA omega-3, 55 mg of choline, and prebiotics. Fava bean proteins—especially fava bean isolates—offer a high protein content, neutral taste, and light color, as well as high digestibility, making them an ideal choice for those seeking nutritious and environmentally friendly alternatives to animal-based proteins in their protein beverages.

New Tech

A patented technology to ferment a pea and rice protein blend via mushroom mycelia can improve the sensory, functional, and nutritional aspects of the individual plant proteins. Fermentation deodorizes and de-flavors the protein blend to make it a neutral solution adaptable to various applications.

The “food as medicine” movement is gaining momentum, with consumers actively using dietary choices to support their health. When consumers perceive health benefits from functional foods or supplements, their purchase decisions are reinforced, leading to higher repeat-purchase rates.

The growing pursuit of high-quality nutrition and the transition from reliance on simple animal proteins to a more scientific and rational combination of plant and animal proteins will continue to foster the development of various plant protein sources.

Kantha Shelke, PhD, CFS, is a senior lecturer at Johns Hopkins University and principal of Corvus Blue LLC, a Chicago-based food science and research firm specializing in industry competitive intelligence, expert witness services, and new product/technology development and commercialization of foods and food ingredients for health and wellness. Contact her at kantha@corvusblue.net. 

Notable Trends in Protein Beverages

Several trends are rising in the category of protein-infused beverages. So-called “protein plus” beverages, with plant-based proteins and collagen to augment their ingredient list, are hitting the market in force with a healthier halo to win over consumers. Protein waters, typically employing whey protein isolate, are surging in popularity with consumers who want refreshing hydration in a clear, neutral beverage and without caffeine or sugar.

Some ready-to-mix (RTM) protein beverages, such as Four Sigma Foods, Inc.’s Four Sigmatic brand of Plant-Based Organic Protein, are designed for both hot and cold applications. The product combines plant-based proteins from hemp, chia, pumpkin seed, and coconut. Micronized pea protein and dried coconut milk enhance suspension and creaminess. Notably, pea protein takes center stage as the primary protein source, while the other plant proteins play supporting roles.

The Three Ps

Consumers want three main attributes when it comes to better-for-you product protein enhancement: more protein, more diverse proteins, and a variety of formats with protein. To capitalize on this trend, developers should turn to plant-based proteins that are good for the other three Ps, people, the planet, and the palate. Lentil protein, fava bean protein concentrate, and field bean protein have evolved with these three Ps in mind and work particularly well in protein hybrids for an optimized sensory experience.

Hybrids of plant-based proteins with dairy proteins help consumers understand and accept the new proteins from not-so-familiar plant sources when they are combined with proteins they already know. A bonus from hybrids is the optimization of flavor, texture, and nutrition. This paradigm also opens the way for precision fermentation-derived proteins for next-gen alternatives.

Strive Nutrition Corp. launched its FreeMilk line of cow-less dairy milks that rely on precision fermentation whey protein. The milks are available in both RTD milk and RTM protein powder formats, and both are enriched with animal-free, fermentation-derived lactoferrin. This innovative approach aligns with the growing consumer interest in animal-free, protein-rich options that mimic conventional dairy sources.

Collagen on the Rise

One of the fastest-growing trends in protein enhancement is the use of collagen. While powdered collagen supplements have been around for more than a century, the recent expanded consumer interest in protective and preventive health through better nutrition and beauty-from-within has placed collagen squarely back in the limelight. So much so that, according to a recent research report published by MarketsandMarkets, the global collagen industry is showing a “remarkable growth projection” and forecast to increase from 2023’s USD5.1 billion to USD7.4 billion by the end of the decade. The report, “Collagen Market by Product Type, Applications (Nutritional Products, Food & Beverages Products, Pharmaceuticals Products, Cosmetics & Personal care Products, textile), Source, Form, Type, Extraction process and Region - Global Forecast to 2030”, indicates a “robust compound annual growth rate (CAGR) of 5.3%” during the period.

As noted in the report, “the global demand for collagen is escalating due to a convergence of factors spanning health and wellness trends, an aging population seeking remedies for age-related concerns, the beauty and cosmetics industry’s reliance on collagen for anti-aging products, and the integration of collagen into functional foods and beverages to cater to nutritional needs.”

The report also points out that the sports nutrition sector is “embracing collagen for its potential benefits in joint health and recovery,” as well as how in medical and healthcare, “collagen’s role in wound healing and tissue engineering further contributes to its increasing prominence.” In the former category, research has demonstrated that collagen protein supplementation can help improve endurance training and long-term physical performance through adaptive muscle changes, engaging a fundamental, sustainable approach to fitness, endurance, and energy metabolism versus a “quick fix.” Also of interest: Concerns over sustainability are also driving interest in plant-based collagen sources.