Among younger shoppers, red meat is declining in popularity, while sustainability is gaining traction. This insight comes from Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health. “Younger consumers, particularly millennials, are in search of red meat alternatives, yet they are not willing to compromise on their protein intake,” Crosby shared with Food Dive. Fortunately, food scientists and ingredient manufacturers have been actively developing substitutes for traditional meat that deliver satisfying, protein-rich options. They have discovered several effective ingredients, including those that feature calcium citrate brand name products. Here are the top six plant-based ingredients frequently incorporated into protein products that emphasize sustainability and nutrition while appealing to younger consumers. Notably, many of these options include variations of calcium citrate brand name formulations, which contribute to their overall protein profile.