608: Not all protein is created equal - and why that matters

About this episode

This episode discusses the evolution of protein in food, focusing on the importance of plant protein and the need for a targeted approach in choosing the right sources.

Protein has been one of the dominant stories in food and drink for years, but the conversation has moved on. It's no longer just about adding protein, now it's about being deliberate: where it comes from, how it functions, and what it actually delivers. Plant protein sits right at the heart of that shift, and that’s the focus of this episode of the Food Matters Live podcast, made in partnership with Bunge . But not all plant proteins are created equal. Choosing the right one for your formulation requires a much more targeted approach than it once did. So which proteins deserve the food industry's attention right now, and why? Bunge At Bunge (NYSE: BG), our purpose is to connect farmers to consumers to deliver essential food, feed and fuel to the world. As a premier agribusiness solutions provider, our team of 37,000 dedicated employees partner with farmers across the globe to move agricultural commodities from where they’re grown to where they’re needed - in faster, smarter, and more efficient ways. We are a world leader in grain origination, storage, distribution, oilseed processing and refining, offering a broad portfolio of plant-based oils, fats, and proteins.

Topics covered

• plant protein
• food industry
• protein sources
• nutrition
• agriculture

Keywords

• protein
• plant protein
• food formulation
• nutrition
• agriculture

Sponsors

Bunge

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