Formulators are enriching more foods and beverages with protein, always a perennially popular macronutrient, but one that has seen significant attention during 2026, finding its way into more foods and beverages to meet consumer demand. According to the “2026 Global Snack Unwrap” from Circana, variables like functional health benefits and GLP-1 medications are strongly influencing purchase decisions—two areas directly linked to protein. Circana notes consumers also increasingly choose snacks for energy, digestion, and weight management, and that options rich in protein have gone mainstream.
In order to dig deeper into plant protein ingredient strategies, we reached out to Richard Labonte, Head of Customer Marketing Americas, Roquette—a senior marketing and business leader with experience spanning the food, agriculture, technology, and innovation sectors—for insight.
Prepared Foods: Where are we in our plant protein journey?
Richard Labonte, Head of Customer Marketing Americas, Roquette. Image courtesy of Roquette
Richard Labonte: We’ve reached a turning point in the plant protein journey. What was once a niche category has become mainstream, driven by growing consumer demand for healthier, more sustainable food and beverage choices. Perceptions around nutrition have also changed significantly. Plant proteins, such as pea and fava isolates, can now deliver protein levels of 80–90%, and consumers are sitting up and taking notice (see “Protein content and amino acid composition of commercially available plant-based protein isolates,” Amino Acids). Recent research even shows that pea protein offers a strong amino acid profile and performance comparable to whey protein in the right applications (see “Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, placebo-controlled clinical trial vs. whey protein,” Journal of the International Society of Sports Nutrition).
With nutritional quality less of a concern, the focus has shifted to how to improve the eating experience of plant proteins, which have traditionally inferred a beany taste. The challenge is now delivering the taste, texture, and functionality consumers expect, which is why innovation is happening much earlier in the process. By optimizing ingredient selection, extraction, and processing, manufacturers can improve sensory properties from the start, rather than relying on masking off-notes later. This means plant protein is no longer viewed as a compromise—it’s increasingly becoming a first-choice ingredient in its own right.
Prepared Foods: How can food and beverage formulators differentiate themselves through protein ingredient selection?
Richard Labonte: Protein choice has a direct impact on taste, texture, and even how a brand is positioned, whether that’s around plant-based, animal-free, or clean-label credentials. Choosing the right plant protein allows manufacturers to create products with a clean, neutral taste profile, reducing the need for masking agents while delivering the nutrition consumers expect.
There’s also a growing opportunity to formulate for specific health outcomes, from muscle maintenance and healthy aging to satiety and metabolic health, rather than relying on generic high-protein claims. We’re also seeing the rise of GLP-1 use shape innovation, creating demand for protein-rich, nutrient-dense products in smaller formats, often paired with ingredients like fiber to deliver multiple health benefits.
What really sets products apart is consumer experience. No matter the health benefit, taste remains the biggest purchase driver, so products must deliver on enjoyment as well as nutrition.
Prepared Foods: How have ingredient processors improved plant protein functionality?
Richard Labonte: Ingredient processing has advanced significantly in recent years, giving manufacturers access to plant proteins with tailored functional properties, whether that’s improved solubility, emulsification, or viscosity, depending on the application they’re developing. What’s changed is that functionality and nutrition are no longer seen as trade-offs. Modern processing techniques can deliver both, making it easier to create products that perform well while meeting consumers’ expectations for a nutrition boost.
At the same time, the plant protein category is moving beyond meat mimicry. Advances in processing let plant proteins showcase their own unique taste and texture, while the challenge for brands is translating these technical improvements into consumer benefits that are easy to understand, such as better nutrition or a smoother, more enjoyable eating experience.
Prepared Foods: What are some of the trade-offs formulators need to consider when making protein ingredient selections, including for products seeking “good” and “excellent” label claims?
Richard Labonte: Making a protein claim is only one piece of the puzzle. Formulators also need to consider how a protein ingredient performs in the final product, as increasing protein content can affect taste, texture, and stability. The right ingredient will depend on the application. For example, solubility is critical for beverages to prevent sedimentation or grittiness, while viscosity and heat stability can have a major impact on products such as yogurts, UHT drinks, or coffee applications. It’s also important to look beyond the quantity of protein and consider its nutritional quality, including amino acid profile and digestibility. But the ultimate test isn’t the claim, it’s whether consumers enjoy the product enough to purchase it again.