In shortPlant proteins (pea, soy, brown rice protein, etc.) are seeing growing demand driven by sustainability and allergen considerations. Protein content, amino acid score, flavor, and solubility are the main selection axes.
Why they are gaining attention
Against the backdrop of reduced environmental impact, avoidance of dairy/egg allergens, and rising plant-based interest, adoption of plant proteins is expanding.
Main materials & selection axes
- Pea protein: solubility, neutral flavor
- Soy protein: track record, cost
- Brown rice protein: allergen consideration
Compare protein content, amino acid score, flavor, and solubility per use (drink/bar). See FONTIA’s protein & collagen.
FAQ
How do they compare to animal protein?
They differ in amino acid score and flavor, but blending multiple plant proteins to complement each other is common.
What about allergen labeling?
Soy and others require labeling checks per specified-ingredient rules. Confirm the source.
Flavor challenges?
A beany flavor can appear; address it with masking or material selection.