ABOUT THIS EPISODE
High-protein isn't going anywhere — and it's shaping how food products will be built and judged in 2026. But many food founders are asking the real question: Are we building better products, or just chasing higher protein numbers?
I sat down with Melissa Fernandez, Assistant Professor in the School of Nutrition Sciences and a Registered Dietitian, to cut through the noise and rethink what high-protein should actually mean in product development. We talk about responsible protein communication, realistic targets for meals and snacks, whole-food protein vs isolates, and why growing concern around ultra-processed foods may change consumer expectations.
Melissa also shares insights from her research on online grocery and food delivery — why convenience is accelerating, what it may be costing us in health and food skills, and why meal kits or online groceries can be a better compromise than frequent restaurant delivery.
If this made you pause and rethink how ready your product really is for scale in 2026, the next step is clarity.
👉 Take the Scale-Up & Retail Readiness Quiz to see where your product stands and what to focus on next.
Takeaways- High protein is a continuing trend in food products.
- Protein needs vary based on individual health goals.
- Aim for 15 grams of protein per meal and 8 grams per snack.
- Consumers often do not eat foods in isolation.
- Choosing whole food sources of protein is preferable to isolates.
- The food industry is moving towards less processed options.
- Target audience should be considered in product development.
- Reliable sources of nutrition information are crucial for founders.
- Avoid unnecessary sugars and fats in products.
- The protein trend is expected to persist in the coming years.
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