An overview of protein powders and their use in food formulations

Abstract Protein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high‐quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted. Practical applications Proteins are found in different foods and in food processing side streams such as de‐oiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.