The Good Food Institute's

Plant Protein Database

About the Plant Protein Database

The availability of plant protein concentrates and isolates is remarkably limited in terms of species diversity. Currently, plant proteins derived from soy and wheat are the predominant options offered by global ingredient suppliers. The vast majority of plant proteins remain unexplored for their suitability in plant-based meat, egg, and dairy applications.

GFI's Plant Protein Database serves as a repository of information for plants that have potential applications in plant-based meat, egg, and dairy manufacturing. The main tab labeled "Plants" contains general information about each variety researched. A separate tab for each plant variety highlights further details including relevant protein products, suppliers, functionalities, and extraction methods. Additional data are supplied when available.

For questions or suggestions, please email:

To learn more about plant-based meat, eggs, and dairy, explore GFI's Essential Readings and Research page.

Plant Protein and Process List