With the release of the Dietary Guidelines for Americans 2025–2030, the updated inverted food pyramid places a stronger emphasis on protein intake than ever before. For food and beverage manufacturers, this shift reshapes formulation strategy, product positioning, labeling considerations and ingredient selection across categories.
At Osage Food Products, we’ve been closely tracking how these changes intersect with protein quality, regulatory expectations and the accelerating demand for whey and plant-based solutions. Here’s what the new guidance means and how formulators can respond.
A Higher Protein Baseline: What Changed?
The updated Dietary Guidelines now encourage adults to consume 1.2–1.6 grams of protein per kilogram of body weight per day, a meaningful increase from the long-standing baseline of 0.8 g/kg.
For context, a 150‑pound adult is now advised to consume approximately 82 to 109 grams of protein per day, compared to roughly 54 grams under previous guidance.
This shift reflects a broader reframing of protein:
- Protein is no longer treated as a minimum requirement to prevent deficiency
- It is now positioned as a cornerstone macronutrient, encouraged at every meal
- Emphasis is placed on nutrient-dense, real food protein sources, including both animal- and plant-based options
As protein targets rise, protein quality becomes just as important as protein quantity. Not all proteins deliver the same nutritional value. Differences in amino acid composition and digestibility determine how effectively the body can use protein, and these differences directly affect labeling, claims and consumer trust.
Plant vs. Animal Protein: The New Reality
Dairy proteins have long been considered the gold standard due to their complete amino acid profiles and high digestibility. However, shifting consumer preferences, allergen concerns, sustainability goals and plant-forward dietary patterns are rapidly changing the formulation landscape.
Most individual plant proteins are incomplete, meaning they lack one or more essential amino acids. For example:
- Legumes are rich in lysine but low in sulfur-containing amino acids
- Grains tend to be low in lysine
- Nuts and seeds often lack lysine but provide methionine
Relying on a single plant protein source rarely delivers optimal nutrition or Protein Digestibility Corrected Amino Acid Score (PDCAAS) performance.
The food industry evaluates protein quality using the PDCAAS, which accounts for:
- Amino acid profile (presence and balance of the nine essential amino acids)
- Digestibility (how efficiently the protein is absorbed and utilized)
PDCAAS values range from 0 to 1.0, with 1.0 representing a high-quality, complete protein. From a regulatory standpoint, the FDA requires PDCAAS adjustment when making protein claims. The mandated amino acid reference pattern is based on 2–5 year olds, regardless of the intended consumer age. And, only proteins with a PDCAAS of 1.0 receive full credit toward % Daily Value on the Nutrition Facts Panel.
The Solution: Protein Blending
Strategic blending of complementary plant proteins allows formulators to:
- Achieve a complete amino acid profile
- Reach PDCAAS scores comparable to dairy proteins
- Optimize flavor, color and functionality
- Address allergen, sustainability and label-friendly goals
Protein doesn’t just contribute to nutrition. It plays a critical functional role in finished products. Texture, mouthfeel, solubility, stability and processability are all influenced by protein selection.
Plant proteins, in particular, introduce formulation challenges that require technical expertise:
- Solubility and dispersion issues
- Gritty or chalky mouthfeel
- Off-notes or beany flavors
- Color sensitivity
- Application-specific performance differences
This is where protein systems—not single ingredients—become essential.
How Osage Helps Brands Hit the New Protein Target
Osage Food Products’ SolvPro® plant protein systems are designed to align with the new protein-forward dietary guidance while simplifying formulation complexity.
By combining carefully selected plant protein sources, SolvPro® systems help manufacturers:
- Reach higher protein levels without compromising sensory quality
- Achieve PDCAAS scores up to 1.0
- Tailor functionality for beverages, bakery, snacks, extruded products and RTM systems
- Navigate regulatory and labeling requirements with confidence
Powering Taste, Functionality and Nutrition with DairyPro®
Whether your goal is to boost protein content, provide extended satiety, improve stability, enhance texture and mouthfeel or support clean label claims, dairy proteins offer a solution.
Our DairyPro® experts specialize in providing quality dairy and whey proteins for food, beverage and nutritional applications. Learn about how to develop protein-rich products that address:
- Sourcing the perfect dairy protein or protein blend for your application
- Nutritional profile, including protein levels and amino acid composition
- Flavor, functionality, solubility and color optimization
- Organic or grass-fed status; availability and cost
- Agglomeration, blending and rebagging services
Ready to talk protein? Contact the Osage team to explore SolvPro® and DairyPro® solutions tailored to your application and nutritional goals.
