Expert Segment:How Food Founders Can Stay Ahead of the High-Protein Trend in 2026

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. 👉 Celebrating 52 episodes with a giveaway for food founders. Enter to win essential tools used every week.