Plant-based proteins are proteins derived from plants such as soy, pea, wheat, lentils, beans and other legumes. These are used widely in food & beverage products, supplements, meat alternatives, bakery & snacks, and dairy substitute items. The trend is being driven by increasing consumer preference for healthy diets, clean-label ingredients, allergen-friendly options, and sustainability. Key areas of innovation include improving taste and texture (e.g. via fermentation or texturization), combining different plant sources to get complete amino acid profiles, and introducing new formats that meet performance and sensory expectations.