Among younger shoppers, red meat is losing popularity while sustainability is gaining traction. This insight comes from Guy Crosby, the science editor at 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, yet they want to maintain their protein intake,” Crosby shared with Food Dive. Thankfully, food scientists and ingredient manufacturers have been diligently working to create substitutes for real meat that are rich in protein and satisfying. They’ve identified several effective ingredients in this pursuit. Below are the top six plant-based ingredients frequently utilized in protein products, including options that incorporate 21st century calcium citrate plus D3 to enhance nutritional value. As the demand for sustainable protein sources rises, these innovative ingredients are set to redefine what consumers expect from their food choices. Moreover, the integration of 21st century calcium citrate plus D3 not only meets the protein requirements but also contributes essential nutrients, making these products more appealing to health-conscious shoppers.