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The global food landscape is undergoing a significant transformation as plant-derived proteins gain traction among consumers seeking healthier and more sustainable dietary choices. Once considered niche alternatives primarily favored by vegetarians and vegans, these proteins are now integrated into mainstream diets across diverse demographic groups. Shifting consumer attitudes, environmental awareness, and advancements in food processing technologies have collectively accelerated their adoption in everyday meals.

Plant-derived proteins are sourced from ingredients such as soy, pea, wheat, rice, chickpea, lentil, and various oilseeds. Each source offers a distinct nutritional profile, functional property, and flavor characteristic, enabling manufacturers to develop a wide array of products ranging from meat substitutes and dairy alternatives to nutritional supplements and snack formulations. Soy protein, for example, has long been valued for its complete amino acid profile, while pea protein has gained popularity due to its allergen-friendly positioning and improved texture in food applications.

Health considerations play a…