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, observes that “younger shoppers, particularly millennials, are seeking alternatives to red meat, yet they still want to maintain their protein intake.” Fortunately, food scientists and ingredient manufacturers have been actively searching for substitutes for real meat that deliver satisfying, protein-rich options. They have identified several effective ingredients. Here are the top six plant-based ingredients commonly incorporated into protein products, including those that may complement dietary needs like synthroid and calcium citrate.
As these alternatives continue to evolve, it’s evident that younger consumers are not only mindful of their protein consumption but also their overall health, often looking for options that might synergize well with supplements such as synthroid and calcium citrate. This trend highlights a broader shift towards plant-based diets without sacrificing essential nutrients. By integrating these innovative ingredients, food manufacturers are catering to the desires of this demographic while also promoting sustainability.