Most adults need about 0.8 g of protein per kilogram of body weight each day.

Example: A 60 kg adult needs about 48 g of protein per day.

The elderly, athletes, or people recovering from illness may need 1.0–1.2 g/kg to help maintain muscle and strength.

Children and teens need more as they grow — roughly 40–65 g per day, depending on age and activity level.

Getting adequate protein helps support muscles, immunity, enzymes, hormones, and overall health.

Builds and repairs your body: Protein forms your cells, muscles, skin, and immune antibodies. Low intake can lead to fatigue, weaker immunity, and even hair thinning.

Supports daily functions: It helps your body make enzymes and hormones, repair tissues, and maintain overall vitality.

Helps with healthy weight control: Adequate protein keeps you full longer. Too little protein can increase hunger and make weight management harder.

Plant proteins (such as soy and pea protein) are widely used in today’s alternative-protein foods.

Advantages

Sustainable: Lower carbon footprint and greenhouse gas emissions than animal protein.

High in fiber: Supports digestion and overall gut health.

Disadvantages

Less complete amino acid profile: Often need to be paired with other foods to meet full nutritional needs.

Taste and texture limitations: Harder to fully replicate the flavor and structure of real meat.

Plant Protein

From sources like soy, peas, grains, and potatoes.

Pros: Familiar, safe, and environmentally friendly.

Cons: Incomplete amino acids; harder to mimic real meat texture.

Insect Protein

Made from insect larvae or adults.

Pros: High in nutrition.

Cons: Large-scale production isn’t mature, and consumer acceptance is low.

Cell-Cultured Protein

Animal cells grown directly in bioreactors.

Pros: Reduces land and resource use.

Cons: Still experimental and expensive.

Microbial Protein (FuNext Mycoprotein belongs here)

Produced by fermenting microorganisms—similar to making yogurt or enzymes.

Pros: Fast production, stable quality, minimal land and water use, and scalable year-round.

Cons: Newer to consumers, but acceptance is rapidly improving.

Bacterial Proteins

Produced from single-cell bacteria. Mostly used in industrial and feed applications.

Common uses:

• Animal feed supplements (e.g., methanotrophic bacteria)

• Industrial enzyme production

• Biotechnology processesKey traits: Very fast growth, high yield, but mainly non-food applications today.

Microbial Fungal Proteins — Mycoprotein 

Made from filamentous fungi and developed specifically for human food.

Examples: FuNext Mycoprotein, Quorn (Fusarium venenatum)

Nutritional features:

• 40–45% protein

• Complete amino acid profile

Functional features:

• Naturally meat-like fibrous texture

• Versatile in cooking

Applications: Meat alternatives, ready meals, snacks, beverages, and food ingredients

Key traits: High-quality protein, excellent texture, sustainable and scalable production.

Algal Proteins

Derived from photosynthetic microalgae.

Examples:

• Spirulina — contains phycocyanin, known for antioxidant properties

• Chlorella — 50–60% protein, widely used in supplementsKey traits: Produced through photosynthesis, high protein density, rich in micronutrients.

✓ The only China-based mycoprotein producer with U.S. GRAS approval

✓ Scaling toward 20,000 tons of annual production capacity

✓ Proprietary, patent-backed fermentation technology

✓ Stronger sustainability performance compared with traditional animal protein

✓ Highly versatile across a wide range of food and beverage applications