Plant-based and alternative protein innovation does not always require a new protein source or another substitute for meat and dairy.
For F&B manufacturers, the opportunity can also come from finding new commercial applications for established plant proteins. This could mean taking a familiar ingredient into a new eating occasion, introducing protein into an established product category, or developing a solution around a specific foodservice or manufacturing need.
Products showcased at THAIFEX – Anuga Asia 2026 demonstrate how manufacturers are taking these different approaches to plant-based innovation.
How Manufacturers Are Expanding Plant-Based Applications
1. Take Familiar Proteins Into New Eating Occasions
Changing the format of an established plant protein can open up new applications without introducing an unfamiliar ingredient.
Malaysia’s Aducktive Food Sdn Bhd takes tempeh into snacking with its Aducktive Hot & Spicy Tempeh Chips.
Thailand’s Somyawee Co., Ltd. does the same with tofu. Its Crispy Tofu Veggies Protein Chips combine tofu with spinach, kale, seaweed and wolffia, with up to 43% protein, depending on the flavour.
For manufacturers, the opportunity is to look at familiar ingredients and consider where else they could compete, from new formats to different eating occasions.
2. Bring Plant-Based Protein Into Established F&B Categories
Plant protein is also moving beyond categories traditionally associated with plant-based products.
Thailand’s Nutra Farm Co., Ltd. presented Fizz Plant, a sparkling calamansi-flavoured beverage combining pea and soy protein with 15g of protein per can.
Lithuania’s OHO Group takes plant protein into snacking with Oho! Chickpea Protein Rings, made with 43% chickpea flour and added pea protein.
These products show another route for manufacturers: bring plant protein into familiar F&B categories rather than creating an entirely new product category.
3. Develop Products for Specific Applications
For B2B manufacturers and ingredient suppliers, innovation can also start with how customers need to use the product.
Metatexture from the Republic of Korea has developed a plant-based egg sheet using proteins including soy, mung bean and chickpea. Available in sheet, slice and shredded formats, it is designed for applications including gimbap, sushi, bento and ready-to-eat meals.
The product demonstrates how application flexibility can become part of the product proposition, with format and intended use considered alongside protein source, nutrition, taste and texture.
What This Means for Plant-Based Product Development
The opportunity in plant-based and alternative protein is not limited to finding the next protein source.
Manufacturers can create new commercial opportunities by reformatting familiar ingredients, entering new F&B categories or designing products for specific customer applications.
The focus shifts from simply what the protein is to where, how and by whom the product can be used.
As more manufacturers enter the plant-based and alternative protein space, differentiation increasingly comes from where and how a product fits into a category rather than from the ingredient list alone — a shift that rewards manufacturers who can move quickly from concept to a specific, application-ready format.
Showcase Your Plant-Based Innovation at THAIFEX – Anuga Asia
Building on this momentum from the 2026 edition, THAIFEX – Anuga Asia returns in 2027 to spotlight the next wave of plant-based protein innovation.
THAIFEX – Anuga Asia 2027, taking place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, will bring buyers and suppliers from around the world together in Asia.
For plant-based manufacturers and ingredient suppliers, the show provides an opportunity to present new products and applications to an international F&B trade audience, develop distribution relationships, and pursue regional and global growth.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
by ibextracking
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Plant-based and alternative protein innovation does not always require a new protein source or another substitute for meat and dairy.
For F&B manufacturers, the opportunity can also come from finding new commercial applications for established plant proteins. This could mean taking a familiar ingredient into a new eating occasion, introducing protein into an established product category, or developing a solution around a specific foodservice or manufacturing need.
Products showcased at THAIFEX – Anuga Asia 2026 demonstrate how manufacturers are taking these different approaches to plant-based innovation.
How Manufacturers Are Expanding Plant-Based Applications
1. Take Familiar Proteins Into New Eating Occasions
Changing the format of an established plant protein can open up new applications without introducing an unfamiliar ingredient.
Malaysia’s Aducktive Food Sdn Bhd takes tempeh into snacking with its Aducktive Hot & Spicy Tempeh Chips.
Thailand’s Somyawee Co., Ltd. does the same with tofu. Its Crispy Tofu Veggies Protein Chips combine tofu with spinach, kale, seaweed and wolffia, with up to 43% protein, depending on the flavour.
For manufacturers, the opportunity is to look at familiar ingredients and consider where else they could compete, from new formats to different eating occasions.
2. Bring Plant-Based Protein Into Established F&B Categories
Plant protein is also moving beyond categories traditionally associated with plant-based products.
Thailand’s Nutra Farm Co., Ltd. presented Fizz Plant, a sparkling calamansi-flavoured beverage combining pea and soy protein with 15g of protein per can.
Lithuania’s OHO Group takes plant protein into snacking with Oho! Chickpea Protein Rings, made with 43% chickpea flour and added pea protein.
These products show another route for manufacturers: bring plant protein into familiar F&B categories rather than creating an entirely new product category.
3. Develop Products for Specific Applications
For B2B manufacturers and ingredient suppliers, innovation can also start with how customers need to use the product.
Metatexture from the Republic of Korea has developed a plant-based egg sheet using proteins including soy, mung bean and chickpea. Available in sheet, slice and shredded formats, it is designed for applications including gimbap, sushi, bento and ready-to-eat meals.
The product demonstrates how application flexibility can become part of the product proposition, with format and intended use considered alongside protein source, nutrition, taste and texture.
What This Means for Plant-Based Product Development
The opportunity in plant-based and alternative protein is not limited to finding the next protein source.
Manufacturers can create new commercial opportunities by reformatting familiar ingredients, entering new F&B categories or designing products for specific customer applications.
The focus shifts from simply what the protein is to where, how and by whom the product can be used.
As more manufacturers enter the plant-based and alternative protein space, differentiation increasingly comes from where and how a product fits into a category rather than from the ingredient list alone — a shift that rewards manufacturers who can move quickly from concept to a specific, application-ready format.
Showcase Your Plant-Based Innovation at THAIFEX – Anuga Asia
Building on this momentum from the 2026 edition, THAIFEX – Anuga Asia returns in 2027 to spotlight the next wave of plant-based protein innovation.
THAIFEX – Anuga Asia 2027, taking place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, will bring buyers and suppliers from around the world together in Asia.
For plant-based manufacturers and ingredient suppliers, the show provides an opportunity to present new products and applications to an international F&B trade audience, develop distribution relationships, and pursue regional and global growth.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
