Plant-based proteins have continued their growth into 2019. As more brands added trendy, vegan-suitable applications, demand for alternative proteins like soy and pea protein continues to grow drastically.

Übermilk contains protein derived from peas, oats and sunflower seeds.

As ingredients, whey and milk proteins "address formulator needs for sustainably produced, nutritious, functional, tasteful, versatile, consumer-appealing, securely sourced ingredients for use in food and beverage products"

Dairy processors that understand and optimize different dairy and plant based proteins will boost their odds for success.

DuPont Nutrition & Health’s new Supro XT55 isolated soy protein is designed specifically to improve the profitability of ready-to-drink high-protein beverages by helping beverage manufacturers more effectively manage protein costs.

Demand for plant proteins — and not just soy, but pea, seed, bean and more — is reinvigorating the sector in whole new ways. While a 2015 report by the research firm MarketsandMarkets predicted dairy proteins will reach a value of $18 billion by 2020, plant proteins are hardly far behind. Mordor Intelligence research from 2017 estimates their value will top $14 million by 2022.

With health-and-wellness trends driving product innovation, protein is making a move throughout the aisles as 17% of new products contain protein, according to Chicago-based Information Resources Inc.’s (IRI) August New Product Pacesetters report “Harvesting the Fruits of Innovation Done Right.”

Emerging plant proteins include pea, rice, canola, flaxseed and chia. Then there are the insect proteins. Dairy’s best strategy may be to complement these emerging sources.