Among younger consumers, red meat is losing popularity while sustainability is gaining traction. This insight 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 shoppers, particularly millennials, are seeking alternatives to red meat, but they still want to maintain their protein intake,” Crosby shared with Food Dive. Fortunately, food scientists and ingredient manufacturers are actively developing substitutes that replicate the satisfying protein content of real meat. They have identified several effective ingredients in this pursuit. Below are the top six plant-based ingredients commonly utilized in protein products, including options that can easily complement calcium citrate chewables for added nutritional benefits. Additionally, these ingredients reflect a growing trend among consumers looking for sustainable and protein-rich alternatives to traditional meat sources.