Protein Quality Measurement Approach in North America

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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 recent past due to the quantity and quality of protein consumed. However, as food sources shift, quality of protein may become a more important consumer decision factor in their individual choice of foods. This proposed in vitro protein digestibility method will provide an alternative to replace animal testing as an immediate, scientifically, and ethically sound approach to encourage more food manufacturers to measure and maintain protein quality in foods being developed with plant and alternative protein sources in North America.

The Protein Committee funds external researchers and convenes experts to inform decisions about proteins in a changing food supply. See recent publications and upcoming events to learn more about the committee’s work.

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View a Recorded Webinar

This webinar summarizes an affordable, standardized, ethical option to calculate protein-quality adjusted protein content when formulating foods. You can learn how to access the two AOCS standardized methods for in vitro protein digestibility at 1:08 in the webinar.

Project Investigators

Dr. James House
University of Manitoba

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

In vitro Protein Digestibility to Replace in vivo Digestibility for Purposes of Nutrient Content Claim Substantiation in North America’s Context

Frontiers in Nutrition, 2024

The reliance by North American regulatory authorities on in vivo rodent bioassays to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods.

Read more about In vitro Protein Digestibility to Replace in vivo Digestibility for Purposes of Nutrient Content Claim Substantiation in North America’s Context

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Other 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 […]