The next generation of plant protein ingredients has the potential to reshape the alternative meat industry, thanks to improved functionality, enhanced nutrition and stronger sustainability claims.
Spanish alt-meat brand Heura Foods uses soy protein as the basis for its products.
Developing a marketable plant-based alternative meat product requires a kind of hat trick: Manufacturers need to convert a protein-rich plant ingredient, like peas or soybeans, into something that looks and tastes like meat — and the end product must also provide a well-rounded nutritional profile at a budget-friendly price point.
For decades, soy has been the reigning baseline protein because of its versatility, affordability and availability.
“Soy is considered the ‘gold standard’ in terms…
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