Best of both worlds? Meat innovators consider taking the hybrid leap

For Hoogenkamp, in terms of functionality, pea protein is a good equivalent to soy protein and offers strong clean and clear labeling appeal.

Rice bran protein is also growing, but not in terms of functionality, instead rather for its hypoallergenicity status, he notes. “Chickpea and mung bean are also ones to watch and are good names for a natural label, while also delivering functionality,” he adds.

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