Global Insights Fuel Emerging Protein Sources

Other protein-focused, top-selling new products of the past year included seventh-place Legendary Foods’ high-protein toaster pastry line, which generated $68.6 million in first-year sales. Its Hot Fudge Sundae Flavored variety combines “caseinate, casein, whey protein isolate,” and “collagen peptides” to deliver 20g of protein (40% DV).

Golden Island’s line of Korean Barbecue dried meat snacks ranked eighth at $66 million in sales. Its jerky provides 7g of protein (12% DV). In ninth place at $63 million, the Real Good Foods version of lightly breaded chicken, formulated with protein-containing chicken meat, chickpea flour, whey protein concentrate and whole eggs, provides 23g of protein.

U.S. consumer studies also show protein remains popular. For example, 70% of Americans aim to include it in their diet, as reported by the 2025 IFIC Food & Health Survey—marking protein’s fifth year of prominence among the12 nutrients listed.

A tale of an emerging protein sources

Traditional sources of protein in a region generally continue to dominate. However, global challenges such as population growth, environmental concerns and interest in “something different” prompt consumers and food companies to explore new options.

When Covid-19 struck, Maggie Olczyk, a pilot, had spare time on her hands. She decided to develop a diabetic-friendly food. Both her parents had diabetes, and she knew it could end her career if it became an issue for her. She founded AVI Foods, which markets a line of granola/cereals under the Avinola brand. “They are grain-free, have no added sugar, no oats, and are [environmentally] ‘green,’ ” she says.

Olczyk chose lupin (also known as lupini) flakes due to their nutritional profile, which is high in protein and fiber and low in digestible carbohydrates, making them keto-friendly. “I then worked to have a product with a taste that matched that nutritional profile,” says Olczyk. “Usually, foods are developed the other way around.”

She found a supplier in The Lupin Co., Bullsbrook, Australia. David Fienberg, chief lupineer & managing director, says lupin has been grown on the family farm for livestock since 1923, and the company has been in the U.S. since 2016.

“We use a non-bitter L. angustifolius, of which over 95% of global production comes from Western Australia,” Fienberg explains. “This plant contains some 50-70ppm alkaloids that tend to be bitter. More traditional lupins have higher contents like 3,500-5,000ppm.”

“An advantage of using a new ingredient is that people are very intrigued,” says Olczyk. “They want to know more and read the information on the food packaging’s back label. I wish more people were aware of lupin’s nutritional advantages,” she says wistfully.

While lupin is considered “emerging” in the U.S., the beans are a traditional food in many countries around the Mediterranean, the Middle East and Latin America. That raises the question: What exactly is an emerging protein source?

Defining “emerging”

“I would use the term ‘emerging’ for protein ingredients that have not yet developed appreciable market volumes,” says Graham Robinson, CEO of Swiss consultancy Giract. This encompasses some older proteins (chia, lentil, lupin, etc.) and some exotic ones currently under development, such as Rubisco (ribulose-1,5-bisphosphate carboxylase/oxygenase) and air protein. “Broadly speaking, the lack of technical/functional development is equally applicable to both types of proteins,” he explains.

Robinson says it’s a chicken-or-egg situation. “There is limited investment in application development for emerging proteins since there are limited established markets for them. However, the lack of development also means they can’t find markets,” he adds.

Gabriela Swamy, research head of Americas at Giract, provides valuable insights into value-added food ingredients. “An ‘emerging protein ingredient’ refers to a protein that has been successfully extracted from its source — whether traditional or novel — into a concentrate or isolate but has not yet reached commercial-scale production,” she says.

The key distinction is extraction: The protein must be isolated, not just used in whole form or as flour.

Protein purity and functionality are increasingly vital in modern food applications, often necessitating the use of innovative technologies to achieve optimal results. “Even familiar sources can yield novel protein ingredients when new extraction methods unlock previously untapped potential,” she says.

Market development for new proteins

“Key challenges for emerging proteins typically are a combination of price and functionality,” says Robinson. Soy proteins, for example, are cost-effective and have well-characterized functionality, making them very attractive solutions in many applications. This is, in part, the result of substantial investment and promotion made by the U.S. soy sector since the 1970s, he says.

In nutritional applications, milk and whey proteins are viewed as the gold standard, in large part thanks to investment and promotion by the dairy sector since the 1980s. “This means that product differentiation is key for emerging proteins,” says Robinson. “They need to provide specific functionality or be cost-competitive with more established protein sources, such as soy.’”

Clean labeling can help position emerging proteins, but the term is vague and constantly evolving. Says Robinson, “Since most brands use it, it no longer sets them apart.”

Swamy expands on other key hurdles, such as off-flavors (especially in peas, fava or hemp), scaling production cost-effectively and educating consumers. For example, mung bean protein only gained momentum after the Just Egg consumer product showcased its functionality.

Precision fermentation now enables the replication of dairy proteins (e.g., lactoglobulin) without the need for cows, easing certain ethical and regulatory concerns, she explains. For lupin, advances in breeding and fractionation are lowering bitter alkaloid levels, making it more marketable.

Finally, securing regulatory approval — especially for novel sources like air proteins — is often crucial, notes Swamy. This is even more challenging when international trade is desired.

The importance of standards

“Food standards are the backbone of trust, safety, and progress in the global food industry,” says Tawanda Muzhingi, co-founder and executive director of U.S.-based Global Forum for Plant-Based and Alternative Proteins (GF-PBAP). "They provide a platform discussing common frameworks that allow ingredients and finished products to move safely and predictably across borders. This is critical for both trade and R&D.”

Harmonized standards, such as those from the Codex Alimentarius, reduce friction and costs. By aligning regulations across countries, manufacturers can avoid costly reformulation or relabeling, which makes it easier for innovative products to enter new markets and scale, he explains.

“For innovation and R&D, clear standards create a predictable pathway for novel proteins, whether cultivated, fermented or plant-based, to be tested, validated, and commercialized,” Muzhingi adds. Established clear rules for safety, labeling and claims provide innovators and investors with the confidence to invest in new technologies.

“Without these standards, markets risk becoming fragmented, consumers could be misled and promising technologies might never reach their full potential.

“These standards can be set at a global, national or even a third-party level to ensure safety and provide transparency,” he continues. Muzhingi lists some of the key organizations worldwide that have established official food standards at the end of this article.

As part of its commitment to support the growth of the plant- and alternative-protein industries, the non-profit Global Forum for Plant-Based and Alternative Proteins is organizing an international conference on “Trade, Investment and Partnerships for a Sustainable Future” in Durham, N.C., Dec. 10-12. A workshop at the conference will be dedicated to food standards, regulatory affairs and the trade of novel foods and proteins.

Great expectations for emerging ingredients

Plantible Foods announced the opening of its first fully operational U.S.-based commercial facility. The company extracts Rubisco, believed to be the most abundant protein on Earth, from duckweed.

A recent presentation by Yadu Dar, Plantible’s VP of business development, highlighted the role of protein functionality in optimizing food texture, which drives consumer behavior. Understanding protein properties, such as foaming, emulsification, gelation, water- and oil-holding capacity and solubility, is crucial, as is understanding the impact of protein denaturation on these properties. “Generally, the more soluble, the more functional,” Dar said.

For example, one industry goal is to find a substitute for the functional ingredient methylcellulose, which gels when heated and does not melt when cooled in cooked alternative meat applications. Rubisco shows similar gelling behavior to methylcellulose, making it possible to replace it in many applications.

Similarly, egg-based ingredients, particularly egg white, have multiple uses as emulsifiers and binders in products such as bakery, batters and confectionery. Rubisco has comparable or better solubility, emulsification and gelling performance to egg whites without being considered an allergen, says Dar.

An expanding array of specialized ingredients is being developed from other emerging protein sources, such as sunflower seeds. Kip Underwood, CEO of Burcon NutraScience, points to its Solatein as an example. In January 2025, Burcon became the first to introduce a 90%+ sunflower protein isolate, upcycled from sunflower oil meal byproducts.

The company aims to start commercial production and sales of Solatein as early as October. It has a mild flavor, is high in sustainability, non-GMO, hypoallergenic and vegan, as well as gluten-free.

A significant amount of research has been conducted to understand Solatein’s nutritional profile and its applications. The protein is rich in sulfur-containing amino acids, which can enhance the nutritional value of a product. Its Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 0.55 can be increased when combined with lysine-rich proteins, such as those found in legumes or grains. Applications include beverages, dairy alternatives, meat analogues, baked goods, snacks, bars and sports nutrition products.

Underwood highlights the challenges of launching any new protein, noting that while generating excitement is relatively easy, sustaining it is more difficult. “Can you produce a consistent product? Have you identified its amino acid profile and functionality? Can you provide a reliable supply and fulfill orders?” he asks rhetorically.

As a new ingredient supplier, everything is under a client’s microscope, Underwood advises. A potential client will test your ability to respond quickly as you work to build credibility. “We work very hard at that,” he adds.

Ultimately, success with an emerging protein hinges on technical innovation, strategic partnerships and clear consumer messaging, concludes GIRACT’s Swamy.

Key Organizations Setting Food Standards

Many organizations worldwide have established official food standards. These standards can be enforced at the global, national or third-party level to ensure safety and provide transparency, according to Tawanda Muzhingi of the Global Forum for Plant-Based and Alternative Proteins.

Global Organizations

* Codex Alimentarius Commission (FAO/WHO): Sets international reference standards for food safety, quality, and labeling, serving as a global benchmark for regulators.

* ISO (International Organization for Standardization): Develops voluntary, internationally recognized standards for management systems and product specifications, such as ISO 22000 for food safety.

* AOAC International: Develops and validates analytical methods used by regulators and labs worldwide for everything from nutrient analysis to food contaminants.

National and Regional Organizations

* United States: The FDA regulates food ingredients and safety through its GRAS (Generally Recognized as Safe) framework. USDA oversees meat and poultry products, including cultured products that contain animal-derived inputs.

* European Union: The EFSA (European Food Safety Authority) oversees novel food approvals and nutrition claims under the EU Novel Food Regulation.

* United Kingdom: The Food Standards Agency (FSA) and Food Standards Scotland (FSS) regulate novel food approvals and safety, managing the UK's separate system post-Brexit.

* Canada: The CFIA (Canadian Food Inspection Agency) ensures simulated meats and plant-based foods meet nutritional and safety equivalency.

* Australia/New Zealand: The FSANZ (Food Standards Australia New Zealand) regulates labeling and food standards for both countries.

* India: The FSSAI (Food Safety and Standards Authority of India) established official "vegan" definitions and logos.

* China: The National Health Commission (NHC) regulates "Three New Foods," which includes new ingredients and novel proteins.

Non-Governmental/Third-Party Certifications

* Plant Based Foods Assn. & NSF International: Offer voluntary certification standards like the Certified Plant-Based program, providing consumers with a clear signal of product origin.

* Vegan Action, Non-GMO Project, Vegan Trademark: Provide voluntary certifications and logos that help build consumer trust and transparency for specific claims.

Source: Global Forum for Plant-Based and Alternative Proteins, https://GlobalForumAltProteins.org