Among younger shoppers, there is a noticeable shift away from red meat towards more sustainable options. According to Guy Crosby, science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, “Younger consumers, particularly millennials, are seeking alternatives to red meat without sacrificing protein.” In response to this demand, food scientists and ingredient manufacturers have been developing meat substitutes that are rich in protein and satisfying. They have identified several effective ingredients that serve this purpose. Here are the top six plant-based ingredients frequently utilized in protein products. Additionally, when considering plant-based sources, it’s important to evaluate options like algae calcium vs calcium citrate, as they offer different benefits and nutritional profiles, making them key components in the formulation of these alternatives. The comparison of algae calcium vs calcium citrate is particularly relevant for those looking for sustainable and nutrient-rich options.