Cargill reveals the latest protein trends in the US

People are eating more protein than ever before, with 61% of Americans increasing their protein intake in 2024 versus just 48% who did so in 2019. These are some of the findings from Cargill’s 2025 Protein Profile, an annual report that provides a look at protein consumption trends in the US.

This year’s report also found:

• Animal proteins like beef, chicken and eggs are the preferred protein sources for most consumers, with 75% of people typically including animal protein in their evening meals.
• At the same time, protein consumption is also evolving with social media driving food experimentation and diet trends. Gen Z is leading the charge, embracing bold and multicultural protein meals.
• Moving beyond traditional meals, snacking is fuelling protein’s expansion across the category with manufacturers adapting to meet these demands with on-the-go formats like protein bars and shakes.
• Many consumers are seeking out protein on labels, with 57% of those who look at nutrition labels checking for protein content.
• Inflation is having an impact with many consumers buying in bulk and freezing portions to manage costs, while others are splurging on restaurant-quality cuts for at-home indulgence.
• There is strong demand for pre-marinated proteins, heat-and-serve options, and premium but accessible cuts like steak.
• GLP-1 users are shifting portion sizes, seeking smaller high-protein meals that satisfy without excess calories.

“How consumers think about and engage with protein is evolving, and that presents new opportunities across the food industry,” said Gonzalo Petschen, Group President, Cargill North American Food Business. “Whether it’s developing high-protein snacks, offering convenient meal solutions, or tapping into social media-driven food trends, our goal is to help our customers stay ahead of what’s next while delivering on consumer demands.”

To download the full report, visit here.

Image credit: iStock.com/Petko Ninov