Protein continues to trend, with recent years showing explosive growth due to the plant-based movement. In fact, Precedence Research predicts the global protein market to hit around USD38 billion by 2032, expanding at a CAGR of 4.02%.

While soy and whey remain the most commonly used protein ingredient sources, manufacturers and consumers are increasingly seeking alternatives to soy and whey to meet emerging lifestyle choices. These include other plant-based proteins, such as those from nuts, seeds, and grains; and animal-derived proteins, such as from eggs, meat, and poultry.

Functional protein powders used in shelf-stable snacks and on-the-go foods typically come in both concentrated (80% protein) and isolate (89–95% protein) formats. The higher the percentage of protein (the closer the ingredient is to an isolate), the easier it is for developers to create products that have as much protein and as few carbohydrates as possible.

Soy protein still accounts for about two-thirds of the hydrolyzed protein market, and its sales continue to grow. But non-soy plant proteins, such as from chickpeas, peas, rice, nuts, seeds, fungi, and algae have been gaining ground rapidly. Even protein from sources such as potatoes and cauliflower are entering the market.

Often available in 90%+ protein powder blends, plant-protein sources can easily be incorporated into nutrition bars, chips, shakes, meat analogs, and baked goods. They also have the nine essential amino acids and provide the nutrition consumers expect from protein. But, of course, the greatest surge in plant protein applications has been in the meat analog and dairy analog trend currently exploding on a global scale.

Most plants, especially nuts and seeds, contain protein, but extracting that protein to an 80–90% concentration typically involves non-natural techniques (such as solvent extraction). Those types of extractions can yield unpleasant flavors and also “kill” a clean-label goal. New, non-solvent extraction methods for non-soy proteins, especially chickpea, pea, and rice proteins, now allow for 80% or better final protein content.

Soy, chickpeas, and peanuts are not the only legume sources of protein making waves. Protein derived from lentils, lupin beans, fava beans, and mung beans are gaining in popularity. So, too, are isolates from more common domestic legumes, such as red beans, pinto beans, navy beans, and black beans. Tree nut proteins also are on the rise. Almond, cashew, hazelnut, and coconut are all now recognized as viable sources.

Among the many new sources of protein making news are proteins made from cultured cells derived from animals, previously known as “cell-based protein,” and from precision fermentation (using bacteria or yeasts to produce nature-identical animal proteins). Although production of cell-based proteins is just beginning to attain commercial scalabilty, the past year has seen a flood of companies jump in, and progress has been more rapid than initially predicted. Dairy products from precision-fermented protein are already on the market, with ice cream and cream cheese products that perform with near perfection, and nationally available at competitive price points. Cell-based fish and poultry are expected to be widely available by 2024 or 2025.

In this section, we offer detailed listings for suppliers of dairy and plant proteins, protein fractions, as well as ancillary ingredients to support the development and manufacture of products using them. Click below for references by company name, headquarters, and website.