Quality vs quantity: Food makers face tradeoffs when choosing protein source

Food Dive reported the development on 2026-04-23. Ingredient supplier ADM is helping manufacturers bulk up their offerings while shedding light on the pros and cons of soy, pea and dairy.

The report places the news in a wider commercial context. ERLANGER, Kentucky – As consumers demand additional protein in everything from sweets to salty snacks, food manufacturers are rushing to bulk up their offerings. However, not all proteins are the same, putting companies in the difficult position of balancing quality, cost and other factors when using the ingredient.

For the food sector, the practical implications extend beyond the immediate announcement. The company is working with food makers on the best types of protein to use in reformulation, which can include dairy, soy and pea protein, and at times combinations of each. Right now, consumers are less concerned with the type of protein in their food and are instead concerned with quantity, ADM said.

Attention now turns to how companies, customers and regulators respond. “We still see a lot of requests on our side in customer meetings about hitting a protein number and getting a certain amount,” John Powers, marketing director at ADM, said. “Now they are looking at [amino acid content] more, but right now I would still say the main driver is the quantity.”.