The rising demand for soy and milk protein ingredients reflects evolving consumer preferences towards healthier and more sustainable dietary choices. With an increasing focus on plant-based diets and alternative protein sources, soy and milk proteins have gained popularity as versatile and nutritious ingredients. Soy protein, in particular, has become a staple in plant-based products such as plant-based burgers, dairy-free yogurts, and meat alternatives, owing to its high protein content and functional properties. Similarly, milk proteins like whey and casein are valued for their complete amino acid profile and ability to enhance the texture, flavor, and nutritional profile of food and beverage products.

Moreover, the growing awareness of the environmental impact of animal agriculture has fueled the demand for plant-based protein ingredients like soy and milk proteins. Producing plant-based proteins typically requires fewer resources and generates lower greenhouse gas emissions compared to animal-derived proteins, aligning with consumers' sustainability goals and ethical considerations. Additionally, soy and milk proteins offer benefits such as lactose-free options for individuals with dairy allergies or intolerances, further expanding their market appeal. As consumers increasingly seek out products that are both nutritious and environmentally responsible, the demand for soy and milk protein ingredients is expected to continue rising across a wide range of food and beverage applications.