As far as ingredients go, protein may be one of the most interesting. With new innovations all the time, protein is in demand and growing, finding relevance in new categories. Here, the Scoular Company provides some insights into four specific sources, with a look at the benefits and drawbacks of each.

1. Naticol—hydrolyzed marine collagen

Pros: Dissolves and becomes clear in liquid, offering novel formulation options for protein fortification such as: clear beverages, jellies, gummies and gels; neutral taste and odor; contains amino acids not found in vegetable proteins; backed by human clinical study for skin health.

Cons: Higher in price, allergen concerns.

2. Pea Protein

Pros: Not listed as a major allergen. Clean label, excellent amino acid profile.


Cons: Tight availability; flavor still a challenge; supply is tight presently and balance of products from this crop has to find good opportunity, such as starch in order to maintain pricing and supply going forward.

3. Soy Protein 


Pros: Widely regarded and accepted as a healthy protein, backed by FDA health claim; lower cost; readily available; excellent amino acid profile; relatively neutral taste. Strong data on health benefits.


Cons: Allergen and GMO concern.

4. Wheat protein

Pros: Great source of amino acid glutamine for muscle recovery. Complementary amino acid and flavor profile with dairy protein. Cost-effective for fortification of mainstream foods such as cereal, baked goods, granola, bars and snacks. Neutral taste associated with cereal products, offering a great opportunity for formulating weight management, satiety protein-based products. Abundant availability, no supply or price fluctuation issues on the horizon. Well-developed and stable markets.

Cons: Allergen concerns—gluten.