The protein market is diversifying. Plant-based protein products are moving towards simpler ingredients and natural nutrition, while alternative meat proteins are evolving around protein quality, functionality, taste, and texture.
For manufacturers, ingredient suppliers and buyers, this shift is changing how proteins are formulated, sourced and positioned.
What Are Alternative Proteins?
Alternative proteins are protein sources and technologies developed as alternatives to conventional animal proteins. They include:
- Plant-based proteins, such as pea, soy, lentil, chickpea and fava bean
- Mycoprotein, produced from fungi
- Fermentation-derived proteins, produced using microorganisms
- Cultivated proteins, produced using animal cells
Plant-based proteins therefore sit within the broader alternative protein category.
What Are Plant-Based Proteins?
Plant-based proteins are derived from sources such as legumes, grains, nuts and seeds, and are used across meat alternatives, beverages, snacks, bakery and other F&B categories.
But the category is changing. According to the Innova Trends Survey 2026, 55% of consumers globally agree that plant-based products should stand on their own rather than be positioned as alternatives to meat or dairy.
Naturalness is also becoming more important. 23% of consumers say “too processed/artificial” is a barrier to buying more 100% plant-based products, while 40% say natural or minimally processed is important when choosing F&B for protein.
For manufacturers, this points towards simpler formulations, recognisable ingredients and inherent nutritional value rather than imitation alone.
Plant Protein Sources Are Diversifying
Pea protein ranked as the leading alternative protein in plant-based and vegan launches from July 2024 to June 2025. Other sources are growing quickly, with lentil protein up 28% CAGR, fava bean protein 26% and chickpea protein 20% globally between July 2020 and June 2025.
This gives manufacturers a wider ingredient base for balancing nutrition, functionality and formulation, while reducing reliance on established sources such as soy.
Alternative Meat Is Shifting Towards Quality and Performance
Protein remains a key value driver in alternative meat proteins. 28% of consumers globally say “rich in protein” is the most important claim when buying meat alternatives, while 31% say protein bioavailability is important when choosing F&B for protein intake.
Ingredient innovation is responding. While wheat gluten remained the leading protein source in meat alternatives in 2025, textured vegetable protein (+65% CAGR), mycoprotein (+32%) and fava bean protein (+9%) recorded growth between 2021 and 2025.
But nutrition alone is not enough. 32% of consumers want a more natural or authentic taste from plant-based meat, while 23% want a juicier texture.
For manufacturers and ingredient suppliers, the opportunity is increasingly about delivering the right combination of protein quality, functionality and sensory performance.
Alternative Proteins at THAIFEX – Anuga Asia
The importance of sensory performance was put to the test at THAIFEX – Anuga Asia 2026 through the Alternative Protein Taste & Flavour Challenge.
During the live competition, visitors sampled alternative protein products and evaluated them on flavour, texture, aroma, and overall market appeal, giving participating brands direct market consumer feedback on how their products performed.
THAIFEX – Anuga Asia 2027 takes place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, bringing buyers and suppliers from around the world together in Asia to discover products, assess market opportunities and build business partnerships.
For manufacturers and ingredient suppliers developing plant-based and alternative protein solutions, this creates opportunities to meet international buyers and build partnerships across regional and global markets.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
by ibextracking
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The protein market is diversifying. Plant-based protein products are moving towards simpler ingredients and natural nutrition, while alternative meat proteins are evolving around protein quality, functionality, taste, and texture.
For manufacturers, ingredient suppliers and buyers, this shift is changing how proteins are formulated, sourced and positioned.
What Are Alternative Proteins?
Alternative proteins are protein sources and technologies developed as alternatives to conventional animal proteins. They include:
- Plant-based proteins, such as pea, soy, lentil, chickpea and fava bean
- Mycoprotein, produced from fungi
- Fermentation-derived proteins, produced using microorganisms
- Cultivated proteins, produced using animal cells
Plant-based proteins therefore sit within the broader alternative protein category.
What Are Plant-Based Proteins?
Plant-based proteins are derived from sources such as legumes, grains, nuts and seeds, and are used across meat alternatives, beverages, snacks, bakery and other F&B categories.
But the category is changing. According to the Innova Trends Survey 2026, 55% of consumers globally agree that plant-based products should stand on their own rather than be positioned as alternatives to meat or dairy.
Naturalness is also becoming more important. 23% of consumers say “too processed/artificial” is a barrier to buying more 100% plant-based products, while 40% say natural or minimally processed is important when choosing F&B for protein.
For manufacturers, this points towards simpler formulations, recognisable ingredients and inherent nutritional value rather than imitation alone.
Plant Protein Sources Are Diversifying
Pea protein ranked as the leading alternative protein in plant-based and vegan launches from July 2024 to June 2025. Other sources are growing quickly, with lentil protein up 28% CAGR, fava bean protein 26% and chickpea protein 20% globally between July 2020 and June 2025.
This gives manufacturers a wider ingredient base for balancing nutrition, functionality and formulation, while reducing reliance on established sources such as soy.
Alternative Meat Is Shifting Towards Quality and Performance
Protein remains a key value driver in alternative meat proteins. 28% of consumers globally say “rich in protein” is the most important claim when buying meat alternatives, while 31% say protein bioavailability is important when choosing F&B for protein intake.
Ingredient innovation is responding. While wheat gluten remained the leading protein source in meat alternatives in 2025, textured vegetable protein (+65% CAGR), mycoprotein (+32%) and fava bean protein (+9%) recorded growth between 2021 and 2025.
But nutrition alone is not enough. 32% of consumers want a more natural or authentic taste from plant-based meat, while 23% want a juicier texture.
For manufacturers and ingredient suppliers, the opportunity is increasingly about delivering the right combination of protein quality, functionality and sensory performance.
Alternative Proteins at THAIFEX – Anuga Asia
The importance of sensory performance was put to the test at THAIFEX – Anuga Asia 2026 through the Alternative Protein Taste & Flavour Challenge.
During the live competition, visitors sampled alternative protein products and evaluated them on flavour, texture, aroma, and overall market appeal, giving participating brands direct market consumer feedback on how their products performed.
THAIFEX – Anuga Asia 2027 takes place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, bringing buyers and suppliers from around the world together in Asia to discover products, assess market opportunities and build business partnerships.
For manufacturers and ingredient suppliers developing plant-based and alternative protein solutions, this creates opportunities to meet international buyers and build partnerships across regional and global markets.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
