Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.
While protein and protein isolates derived from peas, soy, and other legumes remain the primary plant proteins used in snacks, baked goods, and substitutes for meat and dairy, other sources of protein have been gaining ground. In many cases, such ingredients are favored for their non-GMO or nonallergenic properties or for perceived specific health benefits.