The Future of Alternative Proteins

A recent story on The Salt blog looks at the growing range of alternative proteins available to consumers and manufacturers. Soy has dominated the plant protein market, but proteins from sources such as pea, rice, bean, potato, and quinoa are gaining popularity. In addition, protein from microalgae—a wholefood ingredient that retains a wealth of nutrients—has been incorporated into some products, and companies such as Solazyme are turning the algae into powder for use in cooking, baking, and smoothies.

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