How to provide functionality and health with plant proteins

The food market demands constant innovation. Following the consolidation of protein as an essential macronutrient, the focus is now on its functional and nutritional value, as well as its organoleptic profile. Today, developments in plant proteins show that they can offer comparable benefits to animal proteins, both for health and for food formulation. Recent studies have shown that diets rich in plant proteins may be associated with reductions in mortality from cardiovascular disease, cancer and diabetes (Wang et al., Science Advances, 2025). This reinforces its value as a strategic ingredient in modern diets.

Functionality is the new standard 

The choice of a vegetable protein is no longer limited to its protein content. Today, its ability to replicate complex textures (fibrousness in meat analogues, creaminess in dairy products), stabilise emulsions, retain water or generate foams with precision is valued. 

Taste solutions

One of the challenges in formulating plant-based products is the control of off-flavour. Research and development in plant-based protein focuses on selecting ingredients with a neutral taste profile and applying flavour masking techniques to achieve a pleasant sensory profile without compromising the nutrition and functionality of the protein.

Sustainability and nutrition

Beyond taste and functionality, plant protein provides environmental benefits. Recent Oxford University studies and meta-analyses (Wang et al..., Science Advances2025) confirm that plant-based diets significantly reduce carbon footprint and resource use. Choosing sources such as rapeseed, pea or chickpea contributes to more responsible supply chains and improves the nutritional quality of products.

Plant proteins and their applications

The combination of different vegetable proteins optimises the texture, taste and nutritional value of the products, adapting them to different food applications.

• Pea and Bean Protein: Ideal for fibrous textures and stability in meat analogues and applications savory.
• Rapeseed Protein: Complete nutritional profile and exceptional versatility for vegan beverages, bakery and dairy.
• Chickpea Protein: High solubility and neutral taste, perfect for yoghurts, barista drinks and egg-free mayonnaises.
• Oat Protein: Excellent consumer perception, emulsifying and foaming properties.
• Potato Protein It is noted for its ability to gel and emulsify, ideal in cheese analogues and gluten-free bread.
• Sunflower Protein: Solution to improve nutritional profiles, with high solubility and emulsifying capacity.
• Other Innovative Sources: Rice, Pumpkin, Almond and Hemp, expanding the possibilities for niche or customised combinations.

In our IDEALIS Innovation Lab, we don't just test ingredients, we co-create solutions. Our experts will advise you on the optimal combination of proteins to meet your texture, taste and nutrition goals, overcoming formulation challenges.

Find out about our product development process

Image by alleksana