Are plant proteins "fringe"? "Today, the plant protein category is growing faster than dairy protein as consumers increasingly adopt a flexitarian approach to their diets for health for sustainability reasons. Food and beverage manufacturers are increasingly develop-ing great-tasting, plant-based alternatives products to answer this consumer demand. Many of these innovative products are receiving positive feedback and are being adopted in many consumers' daily diets. Effectively, plant proteins are becoming mainstream. It's very exciting to see this happen-ing." Paint us a picture of how today's plant-based options are better than yesterday's? "Constant innovation over the last few years has led to plant-based alternative options that are much tastier, with good organoleptic profiles, compared to the products from even just a couple of years ago. These products are better-tasting, and that's a result of food scientists finding ways to integrate various new ingredients to make taste and texture come alive. It's really a tribute to food scientists and researchers. The next step is to improve the clean-label credentials of each product; consumers want indulgent products, but they still want clean labels."
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