Traditionally, proteins such as glutenin and gliadin have been favored in baking for their role in dough texture and structure. However, as consumer awareness of health, nutrition, and sustainability has grown, the focus has shifted to incorporating a broader range of protein sources into baking.

Globally, food and drink launches containing microalgae experienced average annual growth of more than 40% during a recent three-year period. Trends in plant-based proteins from the sea—as well as new technologies to produce seafood without the sea—also overlap with our second 2024 trend, “Nurturing Nature.” Indeed, both seafood companies and technology innovators can be ocean guardians.

While natural and botanical methods of preservation have been in use for centuries, the modern food processing system has relied heavily on synthetic food preservatives, such as nitrates, benzoates, sulfites, sorbates, and others. 

Watch or listen to a Prepared Foods interview with ethnobotanist and contributing editor Kerry Hughes discussing the trending foods, beverages, and ingredients using botanicals featured at 2024 Natural Products Expo West.

“Our fans have always relied on our products for energy, but we knew there was also an opportunity to create a product that could give a mental boost and support focus," said Fabiola Torres, PepsiCo general manager and chief marketing officer, Energy Category. 

In this episode of Reasoned Opinion, David Feder, Executive Editor–Technical, presents the more interesting ingredients, foods, and beverages that caught his eye at the 2024 Natural Products Expo West in Anaheim, California.

“We’ve kicked things up a notch with this flavor exploration inspired by the flavor lab at Truly L.A. and can’t wait for fans to try this fun and playful combination that’s sure to score,” said Matt Withington, Truly Hard Seltzer's senior director of marketing.  

“Sustainability is at the core of Restaurant Technologies, and creating a better world for all of us to live in is a foundational part of our values,” said Diana Geseking, general counsel and chair of Restaurant Technologies’ ESG Committee. “We are grateful for our renewable energy partners, and our diverse customer base across industries who share our commitment to sustainability. With their continued support, we look to build upon our success and reach new heights in the years ahead.” 

Listen to a new Prepared Foods interview with Editor Bob Garrison and Carolina Sasson, Chief Operating Officer at Mission Field, recapping trends, tastes and technologies seen at Natural Products Expo West.

Today, it’s hard to keep up with the dramatic evolution of protein ingredients that fall under the umbrella of plant-based. This includes the growing numbers of ingredients that are not even based on plants. Here’s a brief look at current trends that help define movement in plant-based ingredients, followed by predictions for the future of alternative proteins.