Plant-based is mainstream
Consumers increasingly prefer plant-based protein sources such as pea, soy, fava bean and hybrid blends as sustainable alternatives to animal proteins. What was once considered a replacement is now recognised as a performance ingredient in its own right, especially in sports and lifestyle nutrition.
Brands are moving away from extreme protein targets towards balanced formulations that integrate easily into everyday routines. This reflects a broader shift from focusing on single nutrients to building diverse, inclusive nutrition systems. Sustainability, transparency and trust now matter just as much as protein content itself, making performance nutrition more accessible and relevant for daily consumption.
Hybrid and functional blends
Many modern formulations combine plant proteins with functional ingredients such as fibres, amino acids, enzymes or electrolytes to enhance bioavailability, digestibility and overall performance.
These components support both technological and physiological functionality:
- Fibres improve viscosity and digestive tolerance
- Enzymes enhance protein utilisation
- Electrolytes and carbohydrates support hydration and energy balance
The result is no longer a single-ingredient supplement, but a functional lifestyle product designed for long-term use rather than short-term claims.
Clean label meets taste performance
Despite growing acceptance, sensory performance remains one of the main challenges for plant proteins. Inherent off-notes and textural limitations require targeted formulation strategies to achieve consumer acceptance.
Key approaches include careful raw material selection, reduction of beany or bitter compounds through processing, and intentional flavour modulation rather than heavy flavour masking. Texture optimisation is achieved with minimal additives, while sugar reduction relies on modern sweetening systems such as stevia glycosides or sugar alcohols combined with fibres like inulin.
Clean label development is therefore a balancing act between ingredient transparency and technological functionality.
From trends to applications
This evolution closely aligns with Mintel Food Trends 2026:
- From single nutrients to balanced systems
- From experimental concepts to technically upgraded classics
- From flavour masking to intentional sensory design
- From niche sports supplements to everyday performance foods
Beyond sports nutrition, plant proteins play a key role in multiple application areas. In bakery and cereal products, they support structure, moisture retention, partial egg replacement and nutritional value. In dairy and cheese alternatives, they enable gel formation, emulsification, creaminess and protein network building. In meat, hybrid and plant-based alternatives, they contribute to texture, water and fat binding, gelation and chew structure.
Plant proteins today stand for sustainable, functional nutrition designed for real-life use.
