South America Plant Based Protein Market Outlook, 2030

South America's plant-based protein market draws strength from the abundant soy production in Brazil and Argentina, which supply a consistent surplus of raw materials to both local industries and international buyers. Despite cultural meat preferences slowing domestic adoption, soy protein continues to dominate exports, especially to regions like Europe, North America, and Asia where demand for non-GMO and allergen-friendly proteins is rising. Pea protein remains limited in supply and usage due to processing infrastructure gaps, but rice and soy proteins are widely processed and exported.

The local food safety authority, Anvisa in Brazil, enforces strict regulatory labeling for plant-based formulations, pushing producers to align products with nutritional disclosure and health-compliant packaging. This has made labeling a competitive advantage for compliant exporters. The Brazilian plant-based market continues to align itself with global food trends by participating in food innovation trade shows such as Expo Supermercados and VegFest Brazil, which showcase local advancements in plant protein beverages, frozen entrees, and dairy-free formulations. Technological investments are also increasing in high-protein extraction, enzyme treatment, and drying methods to improve solubility and shelf stability. Exporters often use soy isolates and concentrates as the base for customized protein blends. Local processors benefit from supportive agri-export policies and port logistics, but inland supply chains face fragmentation, especially during harvest seasons. Still, Brazil and Argentina continue to serve as low-cost sourcing destinations for soy-based protein blends. Governments and trade groups have started working with domestic processors to build traceability in plant-protein inputs and improve competitiveness in clean-label protein concentrates. The presence of multinational food companies in these countries has also helped in tech transfer and upgrading of protein purification processes.

According to the research report, "South America Plant-based Protein Market Overview, 2030,", the South America Plant-based Protein market is anticipated to add to more than USD 610 Million by 2025-30. Consumer behavior in Latin America toward plant-based proteins is shifting gradually due to health concerns, affordability, and exposure to new food formats, especially among urban populations in Brazil, Argentina, Colombia, and Chile. The influence of health campaigns and food safety scandals, like Brazil’s Operation Weak Meat in 2017, has led to rising skepticism around processed meat products and a noticeable shift toward flexitarian or semi-vegetarian habits.

According to Nielsen, nearly one in four Brazilians reduced their meat intake after meat recall news, while 10% of Latin American consumers identified as flexitarians, showing a growing demand for plant-derived alternatives. Food startups like Fazenda Futuro in Brazil, NotCo in Chile, and Behind Foods are scaling up regional access to plant-based meats, often blending soy, chickpea, and pea proteins to suit Latin palates. Argentina and Brazil are expanding local processing capacities for pea and chickpea proteins, with new extraction units improving domestic availability. Protein-enriched dairy alternatives and ready-to-drink formats are also gaining ground in urban retail chains like Carrefour Brazil, Grupo Éxito (Colombia), and Cencosud (Chile), reflecting higher demand among younger consumers for functional foods. Despite innovation, the region continues to face challenges like warehousing constraints, inland freight delays, and currency-driven pricing fluctuations. Local companies are responding by using more accessible soy and rice protein bases. At the same time, product launches focus on affordability and regional taste preferences, such as cocoa-flavored oat milks or bean-based burger patties seasoned with traditional spices. Retail events like Expo Supermercados and VegFest Brazil have become hubs for sampling and introducing new formulations across snack bars, protein beverages, and yogurt substitutes.

Market Drivers

• Growing Flexitarian and Health-Conscious Consumer Base:In South America, especially in Brazil, Argentina, and Chile, consumers are reducing meat intake due to health, environmental, and ethical concerns. According to a 2023 survey by Instituto Brasileiro de Opinião Pública e Estatística (IBOPE), about 50% of Brazilians have tried to reduce meat consumption. Urban consumers are actively seeking plant-based options that are rich in protein, low in cholesterol, and free from hormones. Rising lifestyle diseases like obesity, hypertension, and Type-2 diabetes are also driving demand for non-animal protein sources. Supermarkets and delivery apps in São Paulo, Buenos Aires, and Santiago are expanding shelf space for plant-based items such as soy burgers, pea protein drinks, and chickpea-based snacks, showing an alignment with health-first purchasing behavior.
• Expansion of Local Startups and Investments in Innovation:Latin American startups are leading regional innovation in plant-based proteins. Companies like NotCo (Chile), Fazenda Futuro (Brazil), and The Live Green Co (Chile) are developing AI-based formulations using pea, soy, chickpea, and rice proteins. These companies receive backing from international investors like Bezos Expeditions, Kaszek Ventures, and The Craftory, which helps them scale product development and distribution. For instance, NotCo’s plant-based milk, burgers, and mayo are sold in over 3,000 stores across Chile, Brazil, and Argentina. These developments are increasing the accessibility of plant protein-rich foods while creating localized taste profiles, supporting mass adoption.

Market Challenges

• Limited Regional Protein Extraction Infrastructure:Many countries in South America still rely on imported isolates and concentrates from Europe, the U.S., and China due to insufficient domestic processing capabilities. Brazil and Argentina, though rich in soy and pulses, have underdeveloped extraction plants for producing food-grade isolates, resulting in high input costs. This dependence also exposes the market to currency risks and global freight delays, making plant protein products more expensive than conventional meat in many mid-tier markets. Pea protein isolates, in particular, remain limited due to lack of pea fractionation units in the region.
• Price Sensitivity and Low Penetration Beyond Urban Zones:Outside major cities, plant-based protein products struggle with affordability and accessibility. The average price of a plant-based burger or RTD protein shake can be two to three times higher than traditional meat or dairy in regions like Northeast Brazil or rural Argentina. Since a significant share of the population still faces income volatility, these price points limit widespread adoption. Moreover, local consumers in smaller towns and rural areas often lack exposure to plant-based food formats and still prefer traditional meat-centric diets. This rural-urban divide slows down distribution and awareness.

Market Trends

• Shift Toward Multi-Source Protein Blends:To tackle cost and taste barriers, South American producers are increasingly formulating plant-based products using blended proteins such as soy-rice, pea-chickpea, or quinoa-amaranth. These blends help improve amino acid profiles, reduce reliance on expensive imported isolates, and suit regional taste expectations. For example, Behind Foods (Brazil) launched a burger made with a soy-pea-quinoa blend to appeal to health-conscious consumers seeking better texture and nutritional balance.
• Retail and Foodservice Integration of Plant-Based SKUs:Major supermarkets like Carrefour Brazil, Jumbo Argentina, and Tottus Chile now stock house-brand plant-based dairy and meat alternatives. Food delivery platforms such as Rappi and iFood have dedicated vegan sections, and fast food chains like Burger King and Habib’s introduced soy- or chickpea-based burger options. The availability of plant-based proteins in mainstream formats burgers, empanadas, yogurts, and milks at common price points is helping normalize their use among mid-income households, especially in urban centers.

Soya protein dominates the South American plant-based protein industry because of its abundant production, historical agricultural focus, and wide adaptability in food processing.

In South America, soybeans have long held a central place in the region’s agricultural economy, with Brazil and Argentina ranking among the world’s top producers and exporters. This local abundance creates a readily available and cost-efficient raw material base for processing soy into protein ingredients. Over the years, food manufacturers across the region have refined supply chains to convert these beans into soy protein concentrates, isolates, and textured forms for integration into a variety of end-use products. The cultural familiarity with soy in diets, whether in processed foods, protein powders, or beverages, further enhances its commercial appeal.

Major food companies and alt-meat startups prefer soy due to its high protein content, neutral taste, and versatility in replicating meat textures. Furthermore, the infrastructure for soy processing is more developed compared to newer protein sources such as chickpea or fava bean, allowing producers to scale operations and meet both domestic demand and export contracts efficiently. In countries like Brazil, government-backed research institutes and agri-tech hubs have historically supported soybean innovation, further reinforcing soy’s leadership. Despite increasing competition from rice or pea protein, soy maintains dominance because of its proven nutritional profile, strong amino acid content, and compatibility with both human food and animal feed applications. Additionally, the established regulatory knowledge around soy helps businesses maintain easier compliance with health labeling norms in local and international markets. Consumers in urban areas like São Paulo, Buenos Aires, and Santiago have also grown accustomed to soy-based beverages, yogurts, snacks, and supplements, reinforcing habitual demand.

Supplements and nutritional products lead application demand in South America's plant-based protein sector due to growing health awareness, urban lifestyle shifts, and the booming fitness and wellness culture across countries like Brazil, Chile, and Colombia.

The rise of supplements and nutrition-focused products in South America stems from a fundamental lifestyle transition, especially in metropolitan regions where consumers are increasingly prioritizing balanced diets, sports routines, and preventative health. In Brazil, which holds the largest plant protein consumer base in the region, functional foods and dietary supplements have become a common part of daily routines. Urban millennials, gym-goers, and even older consumers are purchasing plant-based protein powders, shakes, bars, and fortified snacks to support energy, muscle recovery, weight control, and gut health.

This is visible in rising retail shelf space for vegan and lactose-free protein powders in supermarkets, pharmacies, and specialty health stores. Many regional brands are expanding their product lines with isolated and blended plant protein formulas to match demand from both athletes and casual users. Government and healthcare campaigns promoting reduced red meat consumption and cholesterol control also help steer consumers toward plant-based options. In countries like Chile and Argentina, growing interest in vegan and flexitarian lifestyles supports the shift to plant protein supplements, especially as dairy intolerance and allergies push users to find alternatives. Additionally, plant-based protein powders are becoming popular among pregnant women, children with dietary restrictions, and aging populations looking for gentle protein support without allergens or digestive issues. E-commerce platforms have also simplified access to clean-label, organic, and international supplement brands, expanding options for health-focused consumers. Many South American companies now market their supplements with added functional ingredients like probiotics, omega-3s, or vitamins, adding another layer of appeal.

Plant-based protein isolate is the fastest-growing form in South America because it offers high purity, better digestibility, and wider usability across sports, clinical nutrition, and food industries seeking cleaner labels and functional performance.

In South America, plant protein isolates are gaining rapid traction as consumers, manufacturers, and nutrition professionals increasingly prefer clean, allergen-free, and highly functional protein formats. Isolates contain over 85% protein concentration and minimal carbohydrates, fats, and fibers, making them ideal for clinical diets, low-calorie formulations, and high-performance sports supplements. This characteristic aligns with growing demand among health-conscious gym-goers, diabetics, and older populations.

Isolates also work well for beverage and ready-to-drink formats due to their smooth texture, light taste, and easy mixability, which is crucial in Latin American markets where flavored drinks, smoothies, and functional waters are in high demand. In Brazil, sports nutrition companies are reformulating products with soy, pea, and rice protein isolates to compete with whey-based items and meet growing vegan demand. Chile and Colombia also show rising usage of isolates in specialized medical nutrition and infant dietary supplements. Foodservice brands and vegan snack startups are also favoring isolates for developing fortified cookies, granola bars, and high-protein cereals without gritty textures or aftertastes. Local processing firms are expanding capacity to produce isolates from regional crops like soy and chickpeas, supported by government initiatives to boost non-meat protein use in school and hospital meals. Isolates also allow companies to meet clean-label trends as they avoid allergens, hormones, and animal-based components. As more South American consumers scrutinize nutritional panels and protein per gram content, isolates become the preferred ingredient for delivering precise, efficient nutrition. Faster adoption across B2C fitness channels and B2B food production combined with local availability and technical innovation makes isolate the fastest-expanding form in the region’s plant-based protein market.

Colombia is the fastest-growing market in South America’s plant-based protein industry due to rising vegan interest, aggressive retail expansion, and strong domestic manufacturing of soy, pulses, and value-added protein ingredients.

Colombia’s plant-based protein sector is expanding rapidly as consumers shift their focus toward clean eating, animal welfare, and health-driven diets, especially in urban centers like Bogotá, Medellín, and Cali. According to ProColombia, there has been a 25% rise in plant-based product launches in recent years, supported by growing social media campaigns promoting vegan and flexitarian lifestyles. Retailers such as Éxito, Jumbo, and Carulla have expanded plant protein offerings in shelves, including powders, bars, ready meals, and plant-based meats made from soy, chickpeas, and lentils. Colombian startups like HojaVerde, LiveGreen, and Háptico are launching soy-based burgers, lentil nuggets, and quinoa bars to meet local demand.

Food processors are also innovating with local protein-rich crops such as beans, amaranth, and lupin, which help reduce import dependency. Colombian agricultural zones in Tolima, Huila, and Meta regions are seeing increased soybean acreage, while Antioquia and Santander host manufacturing units producing pea and soy isolates. This localized supply chain creates cost-effective and sustainable sourcing. In addition, government-backed programs supporting food innovation, like Ruta N in Medellín and Colombia Productiva, are helping startups and mid-sized firms adopt new protein extraction and food processing technologies. Rising health awareness, especially post-pandemic, has pushed demand for plant-based nutritional supplements among young consumers and the elderly. Colombian fitness chains and nutritionists increasingly recommend vegan proteins as alternatives to whey or casein. Trade agreements with neighboring countries and North America also encourage export-oriented production, which boosts scale. Online food delivery apps like Rappi and Merqueo now feature plant-protein brands prominently, increasing accessibility.