Plant-Forward and More Protein: It’s What Consumers Want

The versatility of walnuts has cast the ingredient in a new starring role this year: plant-based source of protein. Whether walnuts are incorporated in a food bar or used as a meat substitute, they have the unique ability to provide protein as well as mimic the texture of meat-based proteins such as ground beef.

And, based on 2021 trend predictions, Americans can’t seem to get enough protein. In fact, more than 60% of Americans want more protein in their diets, according to a poll from data analytics company NPD. With walnuts, food and beverage manufacturers can boost the protein content of their products, as walnuts contain four grams of protein in one ounce. Walnuts also have the important distinction of deriving their protein from a plant source, which is important based on recent consumer trends.

Plant-Forward Eating

Baking Business reports that increasing protein without relying on animal-derived ingredients is a growing reason that consumers are heading toward plant-forward diets. In ADM’s “Top Five Global Trends that Will Shape the Food Industry in 2021,” it was noted that 56% of consumers are “trying to eat more plant-based foods … pushing alternative proteins into an increasingly mainstream phenomenon.” In a nutshell, there is a rapidly growing market for different kinds of plant-based foods that also offer protein.

Glanbia Nutritionals notes that the demand for plant-based proteins “continue[s] to gain traction,” in part due to the growth in flexitarian eating. Consumers want high-protein quality, leading to an interest in “alternative proteins which is as much about culinary adventure as it is about nutrition.” Proteins derived from products like walnuts are a way to add diversity and excitement to meals.

TheHealthy.com reports that this plant-based diet shift isn’t just a trend, “but a burgeoning lifestyle.” Eating nuts, whole grains, legumes, fruits and vegetables adds to endless possibilities for food manufacturers to create whole foods with these ingredients, such as plant-based “meats,” bars and other foodstuffs. Ricardo Rodriguez, marketing manager for Ingredion Inc., told Baking Business, “Not only is there a variety of plant-bases to choose from, but even within a base, there are more functional ingredients to choose from.”

Walnuts’ Application Versatility Serves

From walnut meal to small pieces to halves, walnuts are a versatile nut that can serve as a meat alternative base, be used as an inclusion in bars or sprinkled atop packaged salads. This versatility is perfect for textural needs in an assortment of foods. However, walnuts deliver much more than texture. These amazing tree nuts also contribute flavor and nutritional value that plant-forward consumers are seeking.

When used as a plant-based protein in meat alternative products, food manufacturers can mix walnuts with a legume in a 1:1 ratio to create a texture similar to ground beef. With a seasoning blend, processors can develop the perfect meat alternative for applications in frozen burritos, lasagnas, taco crumbles and more.

In plant-based dairy products, walnuts perform similar to other nut protein sources in creating milks or creamers. In yogurts and cottage cheeses, walnuts can be used as an inclusion that provides plant-based ALA omega-3 fatty acids. Yogurt and cottage cheese consumers often eat the products as a more nutritious breakfast or snack. With walnuts, product developers can add functional benefits to these products in the form of 2.5 grams of omega-3 fatty acids per ounce.

Consumers are looking for plant-forward protein-packed meals, portable protein snacks and better plant-based “meats,” and these made with walnut products are the perfect foods to satisfy those consumer cravings.