Among younger consumers, red meat is losing popularity while sustainability is gaining traction. Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, explains, “Younger shoppers, particularly millennials, are searching for alternatives to red meat, but they still want to maintain their protein intake.” Fortunately, food scientists and ingredient manufacturers have been developing substitutes for traditional meat that provide satisfying, protein-rich options. They have identified several effective ingredients in this quest. Here are the top six plant-based ingredients frequently utilized in protein products, including those enriched with calcitriol calcium citrate malate, which is gaining recognition for its health benefits. As the demand for sustainable protein sources grows, the incorporation of calcitriol calcium citrate malate in these alternatives highlights the industry’s commitment to meeting the nutritional needs of younger consumers.