special edition: protein

Protein trends: Saturation point or just the tip of the iceberg?

This content item was originally published on www.foodnavigator.com, a William Reed online publication.

By Nathan Gray contact

- Last updated on GMT

Does the huge demand for protein have the legs to last? And if so, where will it take us in terms of new sources and consumer demands?

While the industry trend for protein shows no signs of slowing any time soon, some suggest that the demand for protein-rich foods is an unmaintainable consumer ‘fad’.

Whatever the case, it is clear that bringing new and more sustainable sources of protein to the market offers big opportunities for suppliers.

“The protein trend is quite intense right now, but people are changing and looking for alternatives to animal protein,”​ commented Sofia Mendonca, business development manager at Portuguese algae specialist, Allma.

Indeed, interest for sustainable plant-based protein is soaring as manufacturers look to meet the demands of specific consumer groups that are looking for alternatives to animal proteins.

Peter Schouw Andersen, sales development manager at Arla Foods Ingredients, said protein quality still mattered and dairy proteins were still widely considered to be the best quality protein forms. 

“In general the protein trend will continue, but more on a quality part,”​ he said.

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