Plant proteins

Plant-derived proteins, in contrast to animal products, including vegetable and cereal proteins from soy, peas, wheat, and pulses, used in meat analogues, dairy alternatives, baked goods, and nutrition products. They appeal to consumers seeking health benefits, and many breeding programs have worked to improve their amino acid quality. Quality varies by source: legumes, soybeans foremost, are particularly protein-rich, but cereal proteins are low in lysine, so formulators blend sources to reach complete profiles. Safety work covers allergen labeling for soy and wheat, and heat processing to destroy anti-nutritional factors such as trypsin inhibitors.