Protein is not only an essential nutrient, it’s a popular ingredient across demographics. But not all protein sources are created equal (and thanks to technology, many are “created”). Beyond palatability, texture and mouthfeel, functionality is a key challenge.
Plant-based proteins are popular—even among consumers who use animal proteins—with sources ranging soy, pea, nut, whey, rice/grain and more. Lab-grown meat, fermentation and cell-based protein production are emerging, but still hampered by cost, acceptance and supply. | 
