Protein - Member Interest Group

Until comparatively recently, most protein products have been derived from poultry, mammals, fish or dairy. Today these sources continue to dominate the marketplace, however increased consumer demand for alternative protein products has led to the rapid development and expansion of a market for plant-based meat-analogue products, many of which may be eaten by vegans. There is also a rapidly growing industrial capacity for protein products derived from animal and fish cell culture. The aim of this MIG is to provide a collaborative environment in which challenges and solutions can be discussed. It is also an ideal forum for networking, horizon-scanning, identifying gaps in knowledge and addressing them, as well as keeping up to date with legislation, latest research, and other upcoming topics.

Chair: Gemma Davies - Abel & Cole Ltd
Vice-Chair: Karl Williams - Young's Seafood

Next Protein meeting

Protein MIG

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Typical topics of interest:

Quality and nutrition

  • Factors affecting protein product quality
  • Indicators and tests of quality
  • Quality of alternative protein and meat analogue products
  • Nutritive qualities of protein products


  • Contamination of meat, fish, and poultry
  • Hypersensitivity potential of protein sources
  • Fraudulent adulteration or substitution of proteins
  • Microbiological safety


  • New production methods for traditional protein products
  • New sources of protein (e.g. cell-culture derived)
  • The latest protein-product research


  • Consumer perceptions of protein products
  • Relevant legislation and guidance

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