{"id":33311,"date":"2020-11-27T00:54:24","date_gmt":"2020-11-27T05:54:24","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/?page_id=33311"},"modified":"2025-07-09T08:59:22","modified_gmt":"2025-07-09T12:59:22","slug":"alternative-protein-sources","status":"publish","type":"page","link":"https:\/\/biospringer.com\/en\/alternative-protein-sources\/","title":{"rendered":"Alternative Protein Sources"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”33314″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0 0 0 60px” item_padding_480=”0 0 0 60px”][vc_column_text css=”.vc_custom_1606457110975{padding-top: 209px !important;padding-bottom: 209px !important;}”]<\/p>\n

The Formulators Complete Guide <\/span>
\nto Choosing an Alternative Protein<\/span><\/h1>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1606457274139{background-color: rgba(175,188,192,0.15) !important;*background-color: rgb(175,188,192) !important;}” z_index=””][vc_column][vc_column_text css=”.vc_custom_1606457344547{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

The Next 10 Years in Food: <\/span>
\nAlternative Proteins on the Rise<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

The growing trend of vegan, vegetarian, and flexitarian diets is undeniable. <\/strong><\/span>
\nIn fact, low-meat diets are now the most popular daily diet in the world.<\/strong><\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0 55px 0 55px” vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]While plant-based diets continue to grow in popularity, many consumers are still looking for familiar, nutritious foods and beverages to fill their plates. Growing consumer awareness about the health benefits of protein and the drawbacks of meat have consumers hungry for proteinaceous meat-replacers. These seemingly conflicting demands have led the plant-based protein market size to grow faster than ever.<\/p>\n

While consumer perceptions of alternative proteins<\/strong><\/u><\/span><\/a> continue to evolve quickly, for food product producers, understanding why consumers are looking for a change is the key to creating products that eaters will find enticing to try and that will have the staying power of beloved comfort foods.[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33325″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

What the most Successful Plant-Based Foods<\/span>
\nand Beverages have in common<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606461851470{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item background_color=”#e87059″ item_padding=”10%” vertical_alignment=”middle” advanced_animations=”no” custom_class=”border”][vc_column_text]\"\"54% of consumers surveyed<\/strong> agree that alternative meat products should taste like meat (Mintel, 2019)<\/span>[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” up=”20″ down=”20″][vc_column_text]\"\"19% say novelty,<\/strong> from new and foreign flavors, unusual textures, novel ingredients, or meat-plant blends, were a drive (Innova Insights, US, 2018)<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item item_padding=”0 0 0 10%” vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]<\/p>\n

Great Flavor Leads the Way<\/span><\/h3>\n

 <\/p>\n

Meat analogues are often seen by flexitarians<\/u><\/span> as \u201cgateways\u201d<\/u><\/span> to a healthier\u00a0lifestyle of reduced meat consumption, allowing them to keep something\u00a0familiar in the center of their plate. 79% of millenials in North America in\u00a02018 said they eat meat substitutes,<\/u><\/span> and while meat and dairy alternatives\u00a0continue to be an intriguing option for consumers craving novelty, research\u00a0shows that the top three reasons consumers buy alternative protein food\u00a0products, including cheese and meat analogues are: health, variety and taste. (Innova Insights, 2019).<\/p>\n

 <\/p>\n

Though other factors; including clean labels<\/u><\/span><\/a> and natural ingredients (41%),\u00a0protein content, health and other claims are also important to consumers,\u00a0foods and beverages that taste good, and match consumer expectations,\u00a0are the most popular among consumers.[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606461851470{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0 10% 0 0″ vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]<\/p>\n

Environmental Sustainability Increasingly
\nDrives Food Choices<\/span><\/h3>\n

 <\/p>\n

The carbon footprint of food products is another key concern for consumers.\u00a018% of U.S. consumers report that their decision to buy meat and dairy alternatives is driven by sustainability issues, and 55% of U.S. consumers consider waste and pollution to be their biggest environmental concerns. (Innova Insights, US, 2018)[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item background_color=”#f8e864″ item_padding=”10%” vertical_alignment=”middle” advanced_animations=”no” custom_class=”border”][vc_column_text]\"\"18% of US consumers<\/strong> say their decision to buy meat and dairy alternatives is driven by sustainability concerns<\/span>[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” up=”20″ down=”20″][vc_column_text]\"\"55% of US consumers<\/strong> see waste and pollution as their biggest environmental concerns<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606461851470{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item background_color=”#992b3d” item_padding=”10%” vertical_alignment=”middle” advanced_animations=”no” custom_class=”border”][vc_column_text]\"\"71% of Spanish consumers<\/strong> say they\u2019re increasingly incorporating plant ingredients into their diets<\/span>[\/vc_column_text][vc_separator type=”normal” color=”#ffffff” up=”20″ down=”20″][vc_column_text]\"\"64% of US consumers<\/strong> report that protein has quite a bit or a lot of influence on their purchasing decision<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item item_padding=”0 0 0 10%” vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]<\/p>\n

Nutrition at the forefront<\/span><\/h3>\n

 <\/p>\n

Consumers look for sustainable, nutritionally balanced, and delicious foods\u00a0and beverages. Growth of ethical and environmental motivations to eat\u00a0more plant-based products is a challenge for manufacturers who must\u00a0innovate and formulate with alternative protein sources without bringing\u00a0undesirable flavor notes.<\/p>\n

71% of Spanish consumers, for example, say they\u2019re increasingly incorporating plant ingredients into their diets. 64% of US consumers report that protein has quite a bit or a lot of influence on their purchasing decision.<\/p>\n

These health-conscious consumers are cognizant of the drawbacks of meat\u00a0consumption, but they\u2019re still looking for ways to add more, high-quality\u00a0proteins<\/a><\/strong> to their diets.[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606462656219{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_column][vc_column_text]<\/p>\n

The alternative Protein Boom<\/span><\/h3>\n

 <\/p>\n

A huge range of products; from meat and dairy analogues to alternative protein snacks, and even high protein ready meals\u00a0are emerging to meet the demand for foods that respond to these consumer needs.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″]More about successful plant-based foods & beverages in our dedicated white paper<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

But What Makes Alternative Foods Taste Good?<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606462979274{padding-top: 15px !important;padding-bottom: 35px !important;}”][vc_column][vc_column_text]<\/p>\n

The formulators\u2019 main challenge<\/u> is to meet consumers\u2019 expectations while maintaining the taste,\u00a0texture and overall appearance<\/u> of the products they are used to. 54% of consumers surveyed \u00a0agree that alternative meats should taste like meat (Mintel, Plant-based proteins, May 2019).<\/strong><\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0 10% 0 0″ vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]But there is indication across the spectrum of alternative meat-eaters that while some are looking for an easy transition from animal protein to alternatives, others are looking for a completely different product with a unique flavor. 37% of U.S. consumers report that a desire for diet variety guides their exploration into plant-based food and beverages.<\/span><\/p>\n

 <\/p>\n

The key to appealing to all these consumer segments is finding a protein-rich ingredient that will lack the troublesome off notes that make many plant and animal proteins hard to ignore,<\/span> giving you the essential blank slate needed to craft the food of the future.[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33382″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

Alternative Protein Pitfalls; Allergens and Processing<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33389″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][qode_elements_holder_item item_padding=”0 0 0 10%” vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]Gluten intolerance and Celiac\u2019s disease are on the rise globally, and even\u00a0consumers without a diagnosed allergy have begun to avoid gluten products.\u00a0Soy and nut allergies are also common around the world, eliminating access\u00a0to many alternative protein foods to millions of potential eaters.<\/p>\n

 <\/p>\n

Concerns about product processing are another major turnoff for\u00a0consumers, particularly those interested in plant-based products. Many\u00a0consumers associate processing with being<\/span> unnatural (GlobalData, 2017).<\/p>\n

 <\/p>\n

As the alternative foods space continues to explode, the automatic \u2018health\u00a0halo\u2019 these products have enjoyed will become even more scrutinized, and\u00a0products with natural ingredients, clean labels, and great flavors will likely come out on top.<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

What to consider when choosing the right protein<\/span>
\nfor your formulation?<\/span> <\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column width=”1\/3″ css=”.vc_custom_1606483985262{padding-top: 10px !important;padding-right: 30px !important;padding-bottom: 10px !important;padding-left: 30px !important;}”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1606481822754{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #afbcc0 !important;}” el_class=”bloc boder”][vc_column_inner][vc_single_image image=”33405″ img_size=”full” css=”.vc_custom_1606481068112{padding-top: 25px !important;padding-right: 0px !important;padding-bottom: 25px !important;padding-left: 0px !important;}” qode_css_animation=””][vc_column_text]Nutritional Profile and Composition: <\/strong><\/p>\n

66% of consumers say they\u2019re worried they\u2019re not getting enough protein<\/strong>. Whether your product is aimed at the most committed vegans or the experimenting flexitarian, a key consideration is ensuring that \u00a0your meat or dairy alternative offers\u00a0high levels of high quality protein<\/a>. <\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/3″ css=”.vc_custom_1606483990096{padding-top: 10px !important;padding-right: 30px !important;padding-bottom: 10px !important;padding-left: 30px !important;}”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1606481500580{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #f8e864 !important;}” el_class=”bloc”][vc_column_inner][vc_single_image image=”33414″ img_size=”full” css=”.vc_custom_1606481304865{padding-top: 25px !important;padding-right: 0px !important;padding-bottom: 25px !important;padding-left: 0px !important;}” qode_css_animation=””][vc_column_text]Flavor, Image, and Consumer Perception: <\/strong><\/p>\n

Not all ingredients are created equal.<\/strong> While some ingredients impart a sense of naturalness and health<\/strong>, others inspire skepticism and distrust, whether or not it\u2019s deserved.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=”1\/3″ css=”.vc_custom_1606483995089{padding-top: 10px !important;padding-right: 30px !important;padding-bottom: 10px !important;padding-left: 30px !important;}”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1606481505911{padding-top: 10px !important;padding-right: 20px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #e87059 !important;}” el_class=”bloc”][vc_column_inner][vc_single_image image=”33405″ img_size=”full” css=”.vc_custom_1606481068112{padding-top: 25px !important;padding-right: 0px !important;padding-bottom: 25px !important;padding-left: 0px !important;}” qode_css_animation=””][vc_column_text]Supply and Sustainability: <\/strong><\/span><\/p>\n

While consumers are becoming increasingly willing to pay more for\u00a0environmentally ethical products, the\u00a0size of your protein’s carbon footprint\u00a0is only half the equation. Agricultural \u00a0crops are subject to weather, dramatic price swings, and other\u00a0irregular conditions, and understanding how changes in supply\u00a0could affect your manufacturing system is important. <\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606483004639{padding-top: 45px !important;padding-bottom: 25px !important;}”][vc_column]More about formulating with the right protein in our dedicated white paper<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text css=”.vc_custom_1606809383372{padding-top: 65px !important;padding-bottom: 65px !important;background-color: #992b3d !important;}”]<\/p>\n

Animal Protein Alternatives<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” css=”.vc_custom_1606482380305{padding-top: 35px !important;padding-bottom: 45px !important;}” z_index=””][vc_column][vc_column_text css=”.vc_custom_1643644598948{padding-top: 5px !important;padding-bottom: 5px !important;}”]<\/p>\n

Yeast Protein<\/span><\/h3>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606482838677{padding-bottom: 65px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0 10% 0 0″ vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]Yeast are single-celled fungi. Related to edible mushrooms and the common baker\u2019s yeast that has been used to leaven bread or to brew beers for thousands of years, the process of fermentation also turns yeast cells into one of the most revolutionary protein sources in the world.<\/p>\n

 <\/p>\n

Yeast protein is a premier ingredient, boasting the absence of troublesome\u00a0off-notes,<\/span> including \u201ccardboard\u201d, beany, or earthy flavors, that are common\u00a0among plant proteins. Yeast, in its natural state 49% protein, 40% carbohydrates,\u00a07% minerals, and 4% lipids<\/span>, and offers a balanced amino acid profile with high\u00a0lysine and BCAA (Branched-Chain Amino Acids) content. Yeast protein is highly\u00a0digestible,<\/span> with a PDCAAS score of 1 (the highest possible score) and a\u00a0digestibility score of DIAAS= 1.02 . Yeast\u2019s naturally complete proteins help\u00a0formulators to increase protein content of their products.[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33432″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1606483102270{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: rgba(175,188,192,0.25) !important;*background-color: rgb(175,188,192) !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”33437″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1606482559951{padding-top: 25px !important;padding-bottom: 25px !important;}”]Nutritional Profile and Composition: Complete protein with a high digestibility.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1606483116917{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: rgba(175,188,192,0.25) !important;*background-color: rgb(175,188,192) !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”33441″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1606483148791{padding-top: 25px !important;padding-bottom: 25px !important;}”]Flavor, Image, and Consumer Perception:<\/strong> No off-notes flavors, minimal color impact, good consumer image, perceived as a good source of\u00a0protein, minimally processed, vegetarian and vegan-friendly, and kosher and halal certified.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1606483130699{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: rgba(175,188,192,0.25) !important;*background-color: rgb(175,188,192) !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”33445″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1606483165904{padding-top: 25px !important;padding-bottom: 25px !important;}”]Supply and Sustainability:<\/strong> Environmentally sustainable protein source, not dependent on harvest or seasonality, with little exposure to major shortages or price swings.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606483630180{padding-top: 45px !important;padding-bottom: 65px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0 10% 0 0″ vertical_alignment=”middle” advanced_animations=”no”][vc_column_text]Whether you\u2019re formulating a savory snack that keeps eaters happy, a gluten-free pasta that helps a Celiac\u2019s suffer reclaim a favorite dish, or a meat\u00a0analogue patty, there is an ever growing list of protein sources that can seem overwhelming to track.<\/p>\n

 <\/p>\n

The good news is, protein sources that you\u2019re familiar with are also the\u00a0sources your customers will be more likely to know and feel comfortable with. When in doubt, go with what you know, and let your audience be your guide.[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33461″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606483004639{padding-top: 45px !important;padding-bottom: 25px !important;}”][vc_column]Discover 10 reasons to choose yeast protein<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text css=”.vc_custom_1752065754193{padding-top: 65px !important;padding-bottom: 65px !important;background-color: #81c480 !important;}”]<\/p>\n

Your Perfect Alternative Protein: Springer Proteissimo\u00ae<\/sup><\/strong><\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606482838677{padding-bottom: 65px !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”33465″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][qode_elements_holder_item item_padding=”0 0 0 10%” vertical_alignment=”middle” advanced_animations=”no”][vc_column_text css=””]Based on more than a century of expertise in yeast and yeast ingredients, Biospringer launches Springer Proteissimo<\/u>\u00ae <\/sup><\/strong>102<\/span><\/a>, a revolutionary solution for formulators who are searching for a versatile protein for their substitute meat, dairy products and cereals. Springer Proteissimo<\/u>\u00ae <\/sup><\/strong>102<\/span><\/a>\u00a0lacks the\u00a0troublesome off-notes, including \u201ccardboard\u201d, beany, or earthy flavors, that\u00a0are common among plant proteins, making it a premier alternative source.<\/p>\n

Standing out among it\u2019s plant-based competitors, yeast protein is also gluten free, and non-GMO making it more accessible for millions of consumers\u00a0worldwide.[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606483751583{padding-bottom: 65px !important;}” el_class=”paddingOn”][vc_column][vc_column_text css=””]<\/p>\n

In fact, Springer Proteissimo<\/u>\u00ae <\/sup>102<\/a>\u00a0has neutral flavor on its own, so whether you\u2019re developing a creamy cheese analogue, a hardy plant-based sausage, or a high protein snack, it is a valuable tool for building good flavor and a distinct sensory profile. Plus, depending on the end-product, yeast protein can be added up to 3-20%.<\/span><\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1606483822832{padding-top: 45px !important;padding-bottom: 25px !important;}” el_class=”paddingOn”][vc_column]Discover Springer Proteissimo\u00ae<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”33314″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0 0 0 60px” item_padding_480=”0 0 0 60px”][vc_column_text css=”.vc_custom_1606457110975{padding-top: 209px !important;padding-bottom: 209px !important;}”] The Formulators Complete Guide to Choosing an Alternative Protein [\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-33311","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAlternative protein sources: guide for formulators<\/title>\n<meta name=\"description\" content=\"Yeast protein is an alternative protein source made from fermentation. 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