Protein continues to dominate how Americans think about healthy eating—yet when it comes to protein quality, consumers and nutrition science are not always aligned. 

New findings from the International Food Information Council’s (IFIC) latest consumer research, IFIC Spotlight Survey: Americans’ Perceptions of Protein Quality & Labeling reveal that while Americans are actively seeking protein, their understanding of protein “quality” extends beyond scientific definitions—creating both confusion and opportunity for clear, more effective nutrition communication.  

“Protein isn’t just having a moment—it’s truly shaping how Americans define healthy eating,” Wendy Reinhardt Kapsak, MS, RDN, president & CEO of IFIC, said in a statement. “Our research shows that when consumers hear ‘protein quality,’ they’re not necessarily thinking about amino acids—they’re thinking about taste, health, and how a food fits into their daily lives.” 

Americans’ focus on protein isn’t new, but it is intensifying. According to the 2025 IFIC Food & Health Survey, protein has consistently been the nutrient Americans are most actively trying to consume for five consecutive years, and “good source of protein” is now the most common way people define a healthy food.  

At the same time, national dietary guidance is reinforcing the importance of protein variety and intake—bringing concepts like “protein quality” further into the spotlight. 

“Scientifically, protein quality refers to the presence of all nine essential amino acids that are required for human needs, and how efficiently it is digested and used by the body. But this research shows that consumers interpret the term more broadly,” explained Monica Amburn, MS, RDN, LDN, IFIC Vice President, Food Safety & Nutrition. 

“There’s a disconnect between scientific definitions of protein quality and how consumers interpret it,” Amburn said. “That gap is exactly where health professionals can step in—with practical, relatable guidance that helps people meet their goals.” 

When Americans think about “high-quality protein,” taste leads the way. Four in 10 (40%) say a high-quality protein is one that tastes good, while one-third associate it with protein amount per serving. Many also link quality to broader food attributes, such as being free from additives (29%), natural (28%), or minimally processed (26%). 

Technical indicators—like amino acid composition or scientific validation—are less associated with a “high-quality protein.” This aligns with a broader truth uncovered in this survey and twenty consecutive years of the IFIC Food & Health Survey taste dominates food decisions.  

When asked about the term “protein quality,” two interpretations rise to the top: overall healthfulness and ability to support muscle health.  

When it comes to food labels, simplicity resonates. Consumers are most drawn to clear, accessible cues like: 

- Total protein content (45%)
- “Good source of protein” claims (45%)
- Contribution to daily protein needs (41%)  

More technical information—like amino acid profiles or protein quality scores—appeals to far fewer shoppers. 

Notably, “high-quality protein” and “protein supports overall health” are among the most meaningful phrases consumers say influence their choices.  

Two-thirds of Americans (64%) say they look for front-of-package information, while an even larger share (79%) check details on the back or side of packaging.  

Still, a meaningful portion of consumers do not engage with labels at all—highlighting the importance of multiple communication touchpoints beyond packaging. 

Interestingly, most Americans believe the body uses protein differently depending on the food source. More than seven in 10 (71%) say protein from different foods (e.g., beans, dairy, eggs, meat, seafood, or soy) is used differently by the body to some degree. About 4 in 10 say they definitely believe protein is used differently depending on the source, while 33% believe there may be some differences. Just 16% say the body uses protein the same way regardless of the source, and 13% say they’re unsure.  

“Beliefs about how the body uses protein vary widely,” said Amburn. “The science is nuanced—but that’s exactly where dietitians and health professionals can step in to translate it into clear, personalized guidance.” 

Consumers are clearly interested in protein, but they need context: where it comes from, how much they need, how it fits into their daily lives.  

“People aren’t just asking, ‘How much protein should I eat?’ They are starting to ask, ‘What kind of protein is right for me?’” Reinhardt Kapsak said. “That’s where credible, science-based voices can make a real impact." 

Access the report.