Ingredients made by concentrating the protein fraction of plant or animal materials into the roughly fifty-to-seventy-percent range. Soy, whey, and milk concentrates are the workhorses, stirred into meat batters and emulsions to add bulk, bind water and fat, and improve texture at lower cost than lean meat alone. They also fortify baked goods, beverages, and nutrition bars. Functionality depends on the protein’s solubility and heat behavior, which vary with source and processing, so formulators match the concentrate to the application and watch for flavor or allergen implications.