Could 2016 be protein’s big year? It probably will be. But it wouldn’t be for the first time. That’s because protein has had a run of good years, thanks to a general souring on sugar, lingering fat phobia and genuine good news about what protein is and what it brings to the table.
“Protein has become more mainstream in recent years,” said Loren Ward, director of R&D, Glanbia Nutritionals, Twin Falls, Idaho. “As a result, consumers’ awareness of its benefits has also grown.”