Protein Innovation

Protein Innovation

The demand for protein, especially from alternative, non-animal sources, is being met by suppliers innovating and employing novel technologies to identify, isolate and scale production of proteins from plants and various microorganisms. Protein is an indispensable part of the human diet, but a growing population and an array of dietary preferences have fueled the quest for alternatives to traditional animal sources like meat, poultry and dairy. Pulses (such as soy beans, peas and lentils), fungi, sea plants, ancient grains and insects are increasingly popular options. The lupine plant boasts higher protein content than beef, giving some alternatives a leg up, as well as positioning for vegetarians, cleaner labels and more.

Table of Contents

Viewpoint
by Steve Myers

New Sources, Functionality Mark Protein Innovation
by Steve Myers

The Pros and Cons of Protein Sources
by Jack Grogan

The Ugly Duckweed: Will It Grow Into a Swan?
by Susan Moyers, Ph.D

Using Enzymes to Revitalize the Protein Aisle
by Melissa Kvidahl

Plant-Based Protein: Assessing Demands for Sustainable Alternatives
by Pinar Hosafci

Intellectual Property Trends for Protein Innovation
by Andreas Baltatzis and Gideon Eckhouse

Protein Sources for Beverage Development
by Laura Dembitzer

Takeaways for Your Business

  • Plant proteins offer benefits such as sustainability, phytochemicals and allergen-free labeling.
  • Some innovations aim to improve functionality and nutrient profile in traditional sources like dairy.
  • Demand for value-added nutrients like protein will continue to grow as emerging market incomes rise.


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