Protein and Nutrition Science at IAFNS

The IAFNS Protein Committee mobilizes members from government, industry and academia to drive, fund and lead actionable science in support of public health.

Improving Nutrition

Through its tripartite model—bringing together scientists from government, academia and industry—the IAFNS Protein Committee funds external researchers and convenes experts to inform decisions about proteins in a changing food supply.

The IAFNS Protein Committee advances science to support future dietary protein recommendations, taking into consideration intake amounts and quality—as demand is undergoing a shift in the balance of animal, plant and novel protein sources.

Why is this Research Valuable?

Protein is an essential nutrient that plays a key role in supporting lean body mass as well as supporting weight management, cardiometabolic health, and normal immune function along with additional health benefits. Evidence also shows that individual essential amino acids have high potential to support specific health benefits.

 

The IAFNS Protein Committee

Explore recent publications and events from the Protein Committee.

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Committee Members

Protein Committee Members

Focus Areas

Shifts in Protein Sources Support Health Guidance
Shifts in Protein Sources

Shifts in Protein Sources

Anticipate potential future gaps and opportunities as the food supply shifts in terms of protein food sources and amounts. Consumer demand is undergoing changes in the balance of animal, plant and novel protein sources across North America with implications for growth and development and public health.

Support Health Guidance

IAFNS Protein Science in the News

Projects Supported by the Committee

Health and Functional Effects of Dietary Protein Beyond Protein Turnover

Health Outcomes First Rethinking Protein Science for Real-World Health As food systems and consumer food preferences evolve toward replacing animal protein with alternative protein sources, […]

Protein Quality Measurement Approach in North America

Better Measures, Better Foods Ensuring Protein Quality in a Changing Food Landscape Protein quality has not been an issue in North America populations in the […]

Sharing Our Science

Committee Publications

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A Collaborative Study to Validate in vitro Assays for Protein Digestibility Assessment using pH-drop and pH-stat Methods

Journal of Food Composition & Analysis, 2026

The diversification of protein sources used in food formulation has increased the need to assess protein quality beyond traditional food forms. Protein digestibility is a key component of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), the regulatory metric derived from rodent bioassays.

Read more about A Collaborative Study to Validate in vitro Assays for Protein Digestibility Assessment using pH-drop and pH-stat Methods

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    [is_year] => 
    [is_month] => 
    [is_day] => 
    [is_time] => 
    [is_author] => 
    [is_category] => 
    [is_tag] => 1
    [is_tax] => 
    [is_search] => 
    [is_feed] => 
    [is_comment_feed] => 
    [is_trackback] => 
    [is_home] => 
    [is_privacy_policy] => 
    [is_404] => 
    [is_embed] => 
    [is_paged] => 
    [is_admin] => 
    [is_attachment] => 
    [is_singular] => 
    [is_robots] => 
    [is_favicon] => 
    [is_posts_page] => 
    [is_post_type_archive] => 
    [query_vars_hash:WP_Query:private] => 2c9bca72fcf21a4164f956ba2ea2346f
    [query_vars_changed:WP_Query:private] => 
    [thumbnails_cached] => 
    [allow_query_attachment_by_filename:protected] => 
    [stopwords:WP_Query:private] => 
    [compat_fields:WP_Query:private] => Array
        (
            [0] => query_vars_hash
            [1] => query_vars_changed
        )

    [compat_methods:WP_Query:private] => Array
        (
            [0] => init_query_flags
            [1] => parse_tax_query
        )

    [query_cache_key:WP_Query:private] => wp_query:236c0e5b05333ff0770b14071eced911
)