Today’s alternative protein sources mainly come from plant proteins, but the range of sources is expanding with innovation in fermentation, animal cell culture, edible insects and hybrid products that combine several sources. 

Compared to animal proteins, alternative proteins have a strong value proposition: they aim to be more sustainable, healthier, provide an improved shelf life, are often less labor-intensive, and are animal-friendly.

Alternative proteins are used and often combined in a wide range of applications, from meat analogues to dairy alternatives, nutritional supplements, baked goods and sports nutrition.

Additionally, alternative proteins are increasingly customizable thanks to techniques such as fermentation, which enable the creation of very specific types of proteins, and 3D printing, for texturization.