The mark
et for foods made from soy protein is on the rise, say experts. Food Review reports on the trends.
The soy-based product market is on the increase owing to health and well being trends, more people choosing not to eat meat, as well as an increasing need for sports nutritional supplements. In SA, soy-based products are primarily targeted at a higher LSM, where lifestyle food products are becoming increasingly popular.
‘Soy is the only complete vegetable protein that’s widely available,’ Dr Greg Paul, a Solae researcher, pointed out in a webinar held at the Solae offices in Johannesburg, last October. ‘Consumers are now evaluating the environmental footprint their products have and the number of resources used. Many people now make decisions about what they eat based upon this information. When evaluating the environmental impact of various foods, soy-protein is a sustainable solution.’
A study, published in the European Journal of Clinical Nutrition online, shows soy protein improves the lipid profile in healthy individuals compared to dairy milk protein supplementation. This study investigated the effect of soy and milk protein supplementation on lipids compared to carbohydrates among healthy adults. Numerous research studies have demonstrated that soy protein reduces LDL, or bad cholesterol, and increases HDL, or good cholesterol, supporting the soy protein heart health and cholesterol-lowering claim that is approved in 12 countries around the globe.
‘Coronary heart disease (CHD) is a major health epidemic, as the number one killer of women and men globally. Research has shown that lowering blood lipids reduces the risk of coronary heart disease and stroke,’ said Elaine Krul, PhD nutrition discovery head at Solae. ‘The results of this study reveal that soy protein supplementation intake can help lower blood lipids, thus helping to reduce the risk of CHD in healthy individuals.’
The National Cholesterol Education Program emphasises the importance of therapeutic lifestyle changes for primary prevention of high cholesterol. This includes dietary modification, body weight reduction and increased physical activity. There is increasing evidence that consumption of soy protein in place of animal protein lowers blood cholesterol levels and may provide other cardiovascular benefits. The results of this study are intriguing in that these risk reduction benefits were observed in healthy (non-hypercholesterolemic) individuals.
‘Simple lifestyle changes, such as including soy protein in your diet, can have a positive impact on your health,’ said Krul. ‘Research continues to demonstrate that soy protein can help lower LDL cholesterol, an important biomarker for CHD.’
Increased pulse on soy
Sports nutrition is also driving research and development into this area, says market analyst Steve Nicol from Mintel.
Sports nutrition in SA grew by ten per cent in 2010 to reach R335 million, according to the 2011 Euromonitor report, Sports Nutrition in South Africa. This growth, experts say, was influenced by an increase in the number of people engaged in body building and personal work-outs, and can be associated with the health and well being trend.
The report continues, ‘The most common protein type used in nutritional supplements is the powder format whey protein, which can be consumed with different types of liquid drinks or milk.’ Recent unpublished research conducted by Solae in 2011 has shown that soy is the best protein to be used during or after a work-out. ‘The antioxidant status of soy protein is better than whey protein, which means less oxidative damage occurring in tissues,’ Paul says.
According to Solae, imports of ingredients that are used in sports nutrition products (supplements, sports foods and drinks) will increase.
Future prospects
Although many consumers wouldn’t dream of substituting meat with soy-based products, the growing interest in the environmental impact of products may spur growth in this sector.
Manufacturers and distributors of functional foods and sports nutritional supplements will have to rely on price competition and scientific research results to remain competitive.
Natural products and products that have functional benefits that optimise brain health and energy will become increasingly popular in an ageing population, the Euromonitor report says, while the convenience trend will also spur growth as soy-based products with functional benefits, aimed at consumers on-the go, continue to enter the market.
Steady growth is expected owing to the anticipated rise in the number of people joining gyms, the health and well being trend gaining in momentum as well as people choosing to eat less meat.
Soy abroad
A surge in interest in plant-based proteins, driven by demand for vegetarian and vegan diets, is reflected in a broader range of products offering such solutions abroad.
Archer Daniels Midland Company (ADM) recently launched Clarisoy, designed for use in low pH beverages such as sports and recovery drinks, to the European market after its successful launch in the US last year. In addition, ADM Specialty Food Ingredients will be expanding its portfolio of Arcon functional soy protein concentrates. This includes a new hybrid technology that can be used in emulsified meat options, such as sausages and kebab meat.
Solbar is launching soy-derived textured vegetable protein blend Supertex for vegetarian and meat-replacement options. The company says it has excellent textural and chewing qualities, superior water-holding capacity, a neutral taste, and suits a wide array of flavour profiles.
