Plant proteins are, and will continue to be, a key near-term opportunity within the realm of alternative proteins for the food industry. In the last three years, second generation protein sources like pea have been rising in dominance, signaling the diversification of plant-based protein sources beyond soy. In addition to differences in quality between protein-rich crops, the realities of agricultural production are relevant considerations, and there are further regional differences complicating the space. Companies across the agrifood ecosystem need to engage productively with plant proteins, both as competitive threats to existing animal protein businesses and as opportunities for new business growth.
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