The protein trend shows no signs of slowing down, especially as concerns the plant-based movement. In fact, according to an April, 2025 MarketsandMarkets Research report, the global protein ingredient marketꟷestimated to be valued at USD61.0 billion in 2023ꟷis projected to reach USD85.6 billion by 2028, at a CAGR of 7.0% .

While soy and whey remain the most commonly used protein ingredient sources, pea and chickpea are moving fast up the ladder. Moreover, manufacturers and consumers are increasingly seeking expanded alternative protein sources to meet emerging lifestyle choices. These include other plant-based proteins, such as those from nuts, seeds, and grains, and protein from potatoes, vegetables, algae, yeast, fungi, and even air. Animal-derived proteins, such as from eggs, meat, and poultry, are also back in vogue.

Precision-fermented proteins (using bacteria or yeasts to produce nature-identical animal proteins) also are gaining ground, with dairy proteins already in the market. Animal-free animal proteins replicating egg, seafood, beef, and poultry, too, are on their way to reaching viable price points.

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 (i.e. the closer the ingredient is to an isolate), the easier it is for developers to create products that fulfill the latest trend of "ultra-high" protein content where such an item's single serving contains 25g, 35g, and even 50g of the nutrient.

All plants, especially nuts and seeds, contain at least some 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 flavor notes, require masking, and also “kill” a clean-label goal. Solvent-free extraction methods for non-soy proteins, especially chickpea, pea, and rice proteins, now allow for 80% or better final protein content.

New legume sources of protein are expanding into the market. 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, with almond, cashew, hazelnut, and coconut recognized as attractive plant protein sources.

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 meat and dairy analogs. While the consumer demand for such items is often reported as slowing down, the issue seems to be one of weaker players leaving the field.

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.