There are a number of different proteins used commonly within the food industry. They come from flesh, fish and fowl.
Meat, beef and pork protein are two ingredients that are used widely, as well as gelatine, collagen and hydrolised collagen.
Fish proteins also exist, as do poultry and chicken ones, along with fish gelatine and fish collagen.
As certain types of meat are forbidden within Judaism and Islam, manufacturers will often state whether their product contains meat and fish proteins that are halal or kosher, or gelatine free.
In western Europe, according to a Food for Thought study, fresh and processed fish enjoyed a market worth €72.1 billion (£62.5 billion) in 2008, with ten countries in the region acting as providers for 18.9 per cent of the industry.
Additionally, a study by Just-Food about the fresh meat sector in the US has found that such produce is becoming more valuable due to the methods of caring for livestock.
Grass-feeding animals and letting them live free-range are two ways in which providers can make their meat and poultry more attractive to consumers.
There is also an increasing trend for "customer-ready meat" which is helping to drive growth in the industry.
Between 2007 and 2008, chicken sales in terms of dollars rose by 6.7 per cent.
Though beef growth was minimal, this remains the leading meat in the sector, with a market worth $142 billion.
Even back in 2006, an expert was stressing the need for focusing on consumer demands within the meat industry,
Beef magazine, reporting on that year's World Meat Congress in Australia, quoted David Hughes of Imperial College London on the matter.
The food marketing professor explained that it was necessary to "centre on the consumer" and be transparent and trustworthy in meat production.
