Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

WHY PLANT-BASED PROTEIN IS GAINING POPULARITY

Nutrition fanatics and health-conscious consumers have focused plenty of attention on protein lately. People who are on specialty diets like keto and paleo, seniors who need to maintain muscle mass, active athletes, people who want to lose weight, and more are turning to protein as a solution. This popular perception of protein’s role in nutrition and…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Share

Get featured

Want to get featured in MarketScale Food & Beverage?

Create a free MarketScale workspace and get your company's expertise featured across our Food & Beverage coverage. No credit card, no demo required.

Request an invite

Nutrition fanatics and health-conscious consumers have focused plenty of attention on protein lately. People who are on specialty diets like keto and paleo, seniors who need to maintain muscle mass, active athletes, people who want to lose weight, and more are turning to protein as a solution.

This popular perception of protein’s role in nutrition and health has led many consumers to look for new ways to fit it into their nutritional regimes. Although animal-based protein is complete, 39% of Americans are actively seeking plant-based alternatives to use in their diets, according to a recent Nielsen survey.

What’s driving this demand? A focus on fit lifestyles and a need for better tasting supplements seem to be the main factors behind the push for plant-based protein powders, bars, and more.

Plant Protein Claiming It’s Place in Sports Nutrition

Consumers these days are conscious of what they put in their bodies, and the products that companies launch indicate that sports nutrition marketers are paying attention. In the year ending in October 2017, 40% of new sports nutrition products in the United States bore labels such as “high in protein” or “added protein.” Clearly, the public demands more protein, but not just any old protein will do.

In the same time period, 10% of new sports nutrition products used “vegan” or “100% plant-based” in their marketing. This is significantly higher than the number of new products in the general food and drink industry making the same claim. This suggests that athletes are even more inclined to use plant protein in their diets than the general population.

Plants as a Healthy Alternative

The Nielsen Homescan Panel Protein survey from April 2017 found that 38% of all consumers associate plant-based protein with positive effects on a person’s well-being. Of those who actively try to include more plant protein in their diets, 83% say they do so to improve their health and 62% say that weight management plays a role.

Clearly, many people choose plant-based foods for fitness’ sake, but is that the right move? For some people, it could be.

Some researchers from the International Society of Sports Nutrition Symposium found that, when combined correctly, vegetable proteins can give the body the same amino acids as animal-based protein, but without the cholesterol and saturated fat.

Another study looked at performance in Mixed Martial Arts fighters to see if consumption of plant-based or animal-based protein changed performance. The research found that fighters who supplemented with brown rice protein instead of whey did not suffer losses in performance or body composition. Some of the plant-based fighters even reported an increase in energy.

Taste is a Critical Factor

While health is a major reason many athletes choose plant-based proteins, it’s not the only reason. When it comes down to it, many consumers just like the way this protein tastes. In fact, recent research from Mintel shows that 52% of Americans choose plant-based protein because it just tastes better than the alternatives. As manufacturers continue to find new ways to incorporate plants into great-tasting meals and shakes, you can expect this trend to grow.

Enzymes Help with Any Protein

While the research shows that plant-based proteins can be as healthy as animal-based ones, there’s no one reason that everyone needs to choose one over the other. You should feel comfortable picking the protein that works best for you.

No matter where you get your protein, you can use enzymes and probiotics to maximize every gram. A protein-digesting enzyme product like ProHydrolase® maximizes the performance benefits of protein supplements by ensuring that all the protein gets digested and used for muscle building. It’s effective with both animal and plant-based proteins. In addition, probiotics are becoming increasingly studied and recognized for their benefits to athletes. Deerland’s Bacillus subtilis DE111® was shown in a clinical study to improve body composition and strength when paired with proper post-workout protein nutrition. You can learn more about Deerland’s products to see how to make the most of your protein supplement.

Read more at deerlandenzymes.com

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Get your team featuredSee how it works15 minutes, straight to a calendar.

Follow Food & Beverage Insights

Get new expert content in your inbox.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Create a free workspace and see it with your own people. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

Restaurants are buying more customer tech even as visits stay 7% below 2019

Restaurants are buying more customer tech even as visits stay 7% below 2019

U.S. restaurant operators are budgeting more customer-facing technology for 2026, with 60% prioritizing customer experience investments, according to the National Restaurant Association data reported by Restaurant Business. The push comes while average chain restaurant occasions remain 7% below 2019 levels, a gap Restaurant Business says has persisted even as kiosks, digital menu boards, loyalty programs, and AI tools proliferated. Bar & Restaurant’s reporting on high-volume staffing shows why the timing matters operationally: with labor still tight and peak periods exposing process friction, operators are trying to shift guest decisions earlier, improve scheduling discipline, and free managers to coach instead of firefight. The near coin-flip in consumer sentiment, 41% saying tech improves hospitality versus 38% saying it hurts, indicates deployments that reduce staff burden without making the guest feel “sent to a screen” will be the ones that hold up in 2026 traffic conditions.

  • 01A useful benchmark for 2026 tech budgeting: 60% of operators plan to invest in customer-experience tech, but that category only outpaces front-of-house tech (54%) by six points, so many programs will compete for the same dollars and implementation bandwidth, according to the National Restaurant Association data reported by Restaurant Business.
  • 02The metric mismatch is becoming a planning risk: Restaurant Business says kiosks can lift sales per transaction, but operators still lack a clean way to measure whether customer-facing automation quietly suppresses visits, especially when chain occasions are already 7% below 2019.
  • 03For high-volume concepts, the highest-ROI “tech” may be workflow discipline: Bar & Restaurant reports operators leaning on forecasting, clear labor rules, and centralized reservation and add-on decisions to reduce peak-hour conflict, which can make customer tech feel like convenience rather than a substitute for hospitality.

Sep 1, 2026

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback Steakhouse brought managers from roughly 600 restaurants together for its first systemwide conference since before the pandemic, signaling that the brand is again prioritizing operational standardization as it works its turnaround. Restaurant Business reported Outback posted 1.4% same-store sales growth last quarter, its best in more than three years, along with improving guest scores and a higher mix of premium items. Two QSR Magazine analyses outline areas operators are focusing on: kitchen-equipment discipline through asset lifecycle management and total cost of ownership, and store design as a factor tied to repeat visits, with the National Restaurant Association estimating QSRs get about 71% of revenue from repeat customers. For multi-unit operators, the practical takeaway is that repeatable execution often depends on standardized specifications, maintenance data, and remodel programs that protect retention and throughput, not only pricing actions.

  • 01The return of large-scale manager conferences is an operational tell: brands are re-centralizing standards and training, which makes equipment specs, service models, and maintenance playbooks easier to scale.
  • 02For chains that still buy equipment on sticker price, QSR Magazine’s push toward total cost of ownership reframes procurement as an uptime and utilities decision, not a capex line item.
  • 03QSR Magazine, citing the National Restaurant Association’s estimate that about 71% of QSR revenue comes from repeat customers, frames store design and the in-restaurant environment as part of the discussion around repeat visits.

Sep 1, 2026

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Recent M&A activity in the food industry emphasizes expanding production capabilities by acquiring plant capacity. Companies are focusing on increasing their production lines and sites to enhance fulfillment speed. This trend highlights the importance of scalable operations in the competitive food sector.

  • 01Food industry M&A is prioritizing the acquisition of plant capacity to boost production capabilities.
  • 02Companies are expanding their production lines and sites for faster fulfillment.
  • 03Scaling operations is becoming crucial for competitiveness in the food sector.

Aug 28, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a 15-minute demo

Or call us. No forms required. We pick up. 214-945-2512