Could blended protein and mushrooms revive alt-protein in Asia?
Experts say blended protein, fermentation, and mushrooms could revive Asia’s alt-protein market with better nutrition and affordability.
Blended protein, fermentation, and mushrooms are promising alt-protein drivers valued for their versatility and cost-effectiveness – factors that consumers and businesses increasingly prioritise over sustainability.
“Consumers have three major concerns – price, flavour and mouthfeel, and perception of plant-based foods being highly processed,” said Thai Future Food Trade Association President Dr Visit Limlurcha.
Asia sustainability report: Protein sources, food safety gaps strain progress
Asia’s food industry is battling various hurdles threatening the rapid progress of sustainability agendas, with protein diversification and food safety emerging as major issues.
With sustainability and ESG initiatives shaping the narrative for many food and beverage companies in Asia, progress in this space is moving more quickly than ever before in the region.
That said, a new report released by Asia Research and Engagement (ARE) in February 2026 assessing sustainable sourcing in the food industry has found that this progress is moving forward in a skewed manner, with some areas gaining much more attention than others.
Gut-muscle axis: Soy protein intake improves muscle health in seniors
The supplementation of soy protein has been shown to improve muscle health and modulate the gut microbiome – findings that a group of Chinese researchers say would support the gut–muscle axis hypothesis.
Soy protein intake has also shown to increase the amount of bacteria that produce short-chain fatty acids. These bacteria include Roseburia faecis and Agathobaculum butyriciproducens.
Healthy, familiar, accessible: Making alternative protein more scalable
From mung bean snacks to microalgae desserts, familiar and healthier formats are emerging as key levers to help alternative protein firms scale
These concepts were recently showcased through Singapore-backed initiatives such as mung bean puff snack and microalgae frozen dessert , offering insight into how technical and consumer barriers can be addressed.
These creations aim to show how alternative protein products can overcome technical and consumer acceptance barriers by using familiar, healthier formats.
Top functional ingredients shaping food & drink in 2026
Protein, fibre, nootropics and antioxidants are emerging as key functional ingredients shaping food and drink innovation as wellness continues to steer buying decisions.
Protein remains the leading functional ingredient in global food and beverage innovation, particularly across beauty, sports nutrition and healthy ageing applications.
“Ranked as the top choice, there has been a year-over-year growth of more than 32% in new food and beverage launches carrying a high-protein claim,” according to Innova Market Insights.
