Next-generation proteins move closer to commercial reality as approvals and innovation accelerate, says GlobalData
The global food and beverage industry is entering a new phase of protein innovation as next-generation proteins such as RuBisCO, microbial, and fermentation-derived proteins gain regulatory traction and scale-up readiness.
The global food and beverage industry is entering a new phase of protein innovation as next-generation proteins such as RuBisCO, microbial, and fermentation-derived proteins gain regulatory traction and scale-up readiness. Recent regulatory approvals and pilot-to-commercial scale transitions are accelerating confidence in these proteins. This momentum is firmly supported by a 2025 consumer research1, which highlights that 46 % of consumers globally are motivated to try plant-based alternatives due to perceived health benefits, while 30 % are driven by curiosity to explore new options, according to GlobalData, a leading intelligence and productivity platform.
Unlike earlier plant-based proteins, next-generation proteins are being developed with a strong focus on functionality, including emulsification, solubility, and texture enhancement. These attributes enable broader application across categories such as beverages, dairy alternatives, baked goods, and meat analogues.
Mani Bhushan Shukla, Consumer Analyst at GlobalData, comments: “The protein landscape is moving beyond substitution toward optimisation. The shift reflects growing industry efforts to address supply volatility, improve functional performance, and diversify protein sources beyond soy and pea. Next-generation proteins are being designed to deliver both nutritional and functional value, making them more adaptable for mainstream food applications. Regulatory approvals are playing a critical role in enabling commercialisation by reducing uncertainty for manufacturers.”
Approvals accelerate commercialisation
A notable development is the regulatory progress of RuBisCO protein. In February 2026, US-based Plantible Foods received a “no questions” letter from the US Food and Drug Administration for its Rubi Protein, confirming its Generally Recognised as Safe status and enabling broader use in food formulations.
In parallel, microbial and fermentation-derived proteins are also advancing through regulatory and commercialisation pipelines. In December 2024, Solar Foods introduced Solein, a fermentation-derived protein produced from air and electricity, in the US, marking a significant step toward scalable, resource-efficient protein production. Similarly, in July 2023, US-based Meanwhile, The EVERY Company expanded the commercial use of its precision-fermented egg protein following earlier regulatory clearances, supporting applications in bakery and beverage formulations.
Interestingly, GlobalData’s 2025 consumer research1 highlights that a majority (52 %) of global respondents express a positive or reassuring perception of the health impact of precision-fermented ingredients, a sentiment likely to strengthen as familiarity rises.
Innovation pipelines expand across ingredient platforms
Beyond individual approvals, the broader innovation ecosystem is gaining momentum. Companies are increasingly investing in diverse protein platforms, including leaf-based proteins, microbial fermentation, and biomass-derived ingredients. For example, in March 2024, ENOUGH (UK) expanded production of its mycoprotein ingredient ABUNDA through a partnership with DSM-Firmenich, targeting large-scale food manufacturing applications.
Shukla adds: “These developments highlight a shift toward multi-source protein strategies, where manufacturers integrate different protein types to optimise cost, functionality, and supply resilience.”
From niche innovation to scalable solutions
Next-generation proteins are transitioning from niche innovations to scalable solutions as production technologies improve and investment flows increase. Advances in fermentation, extraction, and bioprocessing are enabling more consistent quality and higher yields, addressing earlier challenges related to cost and scalability.
At the same time, these proteins are increasingly positioned as tools for improving formulation efficiency. Their ability to replace or complement traditional ingredients such as eggs and dairy proteins provides manufacturers with greater flexibility in managing input costs and supply risks.
Functional and scalable proteins shape future innovation
Shukla concludes: “Next-generation proteins are moving closer to mainstream adoption as regulatory clarity and production scale improve. The companies that succeed will be those that integrate these ingredients into familiar formats while maintaining taste, affordability, and functionality. As the industry shifts toward more diversified protein systems, these ingredients are set to play a critical role in future product development.”
1GlobalData 2025 Q1 global consumer survey was conducted with 22,090 respondents across 42 countries