SPINS’ natural and specialty product expert Veronica Eckl explores the legacy proteins such as soy, rice, whey and meat that have previously shouldered the weight of criticism, yet are making a comeback as higher-quality, allergy-friendly options through enhanced manufacturing and production efforts. Their comeback puts a new spin on not only the variety of products on the shelf that are available for supplementation, but it also brings questions about the treatment of protein manufacturing to the table when discussing quality.
