Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.

Protein Sources for Beverage Development

Posted: February 28, 2018
In: In the Media

The demand for protein, especially from alternative, non-animal sources, is being met by suppliers innovating and employing novel technologies to identify, isolate and scale production of proteins from plants and various microorganisms. Protein is an indispensable part of the human diet, but a growing population and an array of dietary preferences have fueled the quest for alternatives to traditional animal sources like meat, poultry and dairy. Pulses (such as soy beans, peas and lentils), fungi, sea plants, ancient grains and insects are increasingly popular options. The lupine plant boasts higher protein content than beef, giving some alternatives a leg up, as well as positioning for vegetarians, cleaner labels and more.

Read the full story from Natural Products Insider here.

beverage, Beverage Industry, beverage trends, clean label, consumers, customization, flavor, flavor chemistry, functional beverages, functional ingredients, imbibe, Non-dairy milk, Product Development, protein, RTD, sustainability, transparency

Keep Reading:

Nostalgia, Hydration Shape 2026 Beverages

Across the globe, nostalgia-driven flavors, upgraded hydration solutions, and functional nutrition claims are converging to redefine how people connect with what they drink and eat.

Cellular Health: The Next Big “Everyday Function” Trend (2026–2031)

Cellular health is emerging as the next everyday function, with new ingredients and formulation challenges shaping future food and beverage innovation.

Are You Ready for the Shift to Natural Food Colors?

For many, readiness depends less on regulatory intent and more on practical realities like formulation stability, flavor impact, cost targets, or supply chain constraints. How ready is your team? Take a two-minute assessment to find out!