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Plant Protein Primer

Consumer demand for plant-based products is growing rapidly, and a broad portfolio of plant proteins is now available for plant-based meat, egg, and dairy products. Our Plant Protein Primer helps manufacturers compare plant protein sources on key attributes like nutrition, functionality, price, and sourcing. The guide includes profiles of major and emerging plant protein sources, combination and processing strategies, and consumer perceptions.

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Preview slide of the plant showing key considerations when selecting protein sources for plant-based foods.
Our Plant Protein Primer covers key considerations when selecting protein sources for plant-based foods.
Preview slide comparing major plant protein sources on several characteristics, including nutrition, sourcing, availability, functionality, commercial stage, and cost.
The guide compares major plant protein sources on several characteristics, including nutrition, sourcing, availability, functionality, commercial stage, and cost.
Preview slide showing profiles of 19 major protein sources including nutrition, functionality, price, and sourcing, and highlight an additional 25 emerging sources.
Find profiles of 19 major protein sources including nutrition, functionality, price, and sourcing, and highlight an additional 25 emerging sources.
Preview slide showing production profiles for major plant-based product categories—plant-based meat & fish, milk, yogurt, cheese, and eggs.
The guide also provides production profiles for major plant-based product categories, including plant-based meat & fish, milk, yogurt, cheese, and eggs.

Download the Plant Protein Primer

GFI’s Plant Protein Primer consolidates information on plant protein nutrition, functionality, price, availability and sourcing, other key metrics.

Contents:

  • A basic overview of plant proteins and choice parameters.
    Full profiles of 19 plant protein sources, including a comparison on nutrition, functionality, price, flavor, and sourcing.
  • A quick glance at 25 emerging plant protein sources.
  • Strategies for combining different proteins.
  • Consumer perceptions.
  • Production profiles for major product categories.
  • Glossary and FAQs.

Watch the webinar

GFI and special guest Chris Gregson of Greenstalk Food Consulting discuss the key characteristics of plant protein sources for alternative protein end products. The webinar covers an overview of the Plant Protein Primer and how to use it, as well as the landscape of major and emerging plant protein sources, processing considerations, and consumer perceptions.

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Learn more about the science of plant-based meat

From mixing, molding, and forming to extrusion and 3D printing, companies are innovating rapidly and applying novel production techniques to create tasty, affordable, and convenient plant-based products. Visit our deep dive into the science behind plant-based meat.

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Understand consumers, demographics, adoption, motivations, category descriptors, and opportunities for future research in alternative proteins.

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