Shaping the future of food with dairy and plant-based proteins for health, taste and sustainability

Proteins

At Danone, we're constantly looking for (and finding) ways to bring health to as many people as possible through our nutrition products. Proteins are at the heart of our work, alongside biotics and hydration. Every day, our teams combine science and creativity to design foods and beverages that not only nourish, but also taste good. They also anticipate tomorrow's challenges, making health and sustainability accessible to all.

The science and art of formulating protein-rich foods

Producing protein-rich foods and beverages is an exercise of scientific and culinary precision. To make a product taste as good as it is nutritious, we need to combine the right ingredients and the best technologies. Each type of protein, be it milk-based like whey and casein, or plant-based like soy or pea protein, plays its role in delivering a particular texture, consistency and taste. Thanks to our extensive research and in-depth knowledge of how these proteins interact within the overall structure of a food, we have mastered the manufacturing processes that provide the protein-rich products people love, whether it's a smooth drink, creamy yoghurt or a filling snack.

Our vision of a flexitarian diet

We understand and encourage the changing dietary choices of our consumers. To support these evolving habits, we develop both dairy and plant-based protein-rich foods, to ensure everyone can benefit from a healthy and balanced diet. The aim is to offer variety while promoting sustainability through plant-based options that taste good and fit in with a more diversified and have quality protein rich diet.

The future of protein innovation

Our partnerships with start-ups, academic institutions, and industrial experts are unlocking new frontiers in protein science.

These collaborations enhance our proprietary technologies—such as milk fractionation—enabling us to isolate specific proteins and peptides based on their biological functionality or sensory attributes. At the same time, they open doors to novel protein sources, including plant-based options from pulses and seeds, as well as proteins derived through fermentation. This work supports our commitment to developing more sustainable and health-forward ingredients.

We also explore the valorization of by-products from other industries, such as brewing, transforming them into innovative protein ingredients and contributing to a circular economy.

In parallel, our research into protein–mineral interactions is helping us improve product taste and stability. We are also advancing hypoallergenic protein solutions to meet the needs of individuals requiring specialized nutrition.

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