High-Protein Products in 2013 and 2023: Shifts in Diverse Aspects Over the Last Ten Years

• Published in: Food Supplements and Biomaterials for Health Vol. 4; no. 2; pp. 1 - 12
• Main Authors: Lee, Hye Ran, Cho, Ihyeon, Yi, Hyejin, Park, Hee Jung
• Format: Journal Article
• Language: English
• Published: 건강기능식품미래포럼 01.06.2024
• Subjects: 식품과학
• ISSN: 2765-4362; 2765-4699
• DOI: 10.52361/fsbh.2024.4.e9

In this study, we compared various aspects of high-protein products between 2013 and 2023 to observe changes over the decade. The data was collected from the Mintel Retail Database, a global, privately-owned market research firm based in London. The following changes were observed. Number of products: more than quadrupled, increasing from 289 to 1,230. Number of manufacturing countries: grew from 26 (primarily in Europe and America, led by the United States) to 64, including Korea and other Asian countries. Types of products: shifted from ready-to-drink at 46.7% to powder form at 80.2%. Number of claims: noticeable increase: general claims related to protein properties (such as gluten-free, hormone-free, no/low/reduced allergen, sugar-free, and additive/preservative-free); functional claims highlighting the product's benefits (such as slimming, muscle gain, digestive health, beauty, bone health, and immune function); gluten-free products increased fourfold; allergen-free products increased fivefold; slimming claims doubled, while muscle gain claims increased 3.5 times. Inclusion of other ingredients and components: in 2013, the main ingredients were soy (plant origin) and whey, egg, and collagen (animal origin); in 2023, a variety of other ingredients were added, including beans (chickpeas, fava beans), nuts (almonds, macadamia), grains (rice, brown rice, oats, wheat), fruit seeds (pumpkin seeds, flaxseeds), berries (cranberries), and vegetables (chicory, alfalfa, quinoa). Saturated fat, sugar, sodium, and calories: sugar content and calories were reduced; conversely, sodium and saturated fat content increased, albeit not significantly. Protein content per serving: remained consistent at about 20 g although there were few products offering 60 g per serving. These findings revealed a significant increase in the global launch of these products, a noticeable shift from animal-based to plant-based protein sources, and a noteworthy addition of various new plant-based ingredients. Thus, It is indicated that high-protein products are expanding from predominantly animal-based protein sources to a variety of plant-based protein sources, considering both nutrient content and diverse functionalities. KCI Citation Count: 0