Vegetable Protein

Vegetable protein is a general term for proteins derived from plants. It is typically extracted from sources like soy, peas, wheat, or rice through processes involving grinding, washing, and drying to isolate the protein content.

Manufacturers use vegetable protein to increase the protein content of foods, improve texture, and act as a binder or emulsifier. It is commonly found in vegetarian and vegan products, meat alternatives, baked goods, and nutritional supplements.

Vegetable protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of essential amino acids and can contribute to a healthy diet. International bodies like JECFA have evaluated various plant-derived proteins. Evidence suggests plant-based proteins can be part of a heart-healthy diet, and some studies link them to improved blood sugar control, though more research is ongoing.