Among younger shoppers, there is a notable shift away from red meat towards sustainability. This observation comes from Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health. “Younger consumers, particularly millennials, are seeking alternatives to red meat, but they are unwilling to sacrifice their protein intake,” Crosby shared with Food Dive. Fortunately for these consumers, food scientists and ingredient manufacturers have been diligently working to develop meat alternatives that provide satisfying, protein-rich options. They have discovered several effective ingredients in this pursuit. Here are the top six plant-based ingredients frequently utilized in protein products, particularly in relation to the target of calcium citrate.