Alternative Proteins
This is an introduction to alternative proteins describing the why, the what, and which approaches are being used to produce alternative proteins.
Why do we need alternative proteins?
The global food system is crumbling as climate change effects increase and to feed the world more sustainably we need new methods to produce food with fewer resources.
Climate change is impacting the world as we know it. Despite the commitments made to curve the effects of climate change, ecosystems functioning are at its limits and collapse is plausible If the rising temperatures continue at this pace.
In 2017 scientists published a study in PNAS reporting that as temperature increases the global yield of major crops such as wheat, rice, maize, and soybean decreases. This led by Zhao and colleagues is alarming for two reasons. The first one is that these four crops represent two-thirds of human caloric intake and the second one is more related to the projected population in 2050, which is projected to reach the 10 billion mark.
A recent study published in Nature Food indicated that food systems are responsible for one-third of global greenhouse gas emissions. The study led by Crippa and co-workers indicated that the largest contribution came from agriculture and land use change.
If we look at industrial practices in the ocean it is very clear that the ocean, which is a major CO2 sink is being heavily overexploited.
Fishing boats use bottom trawling for industrial fishing and this practice is releasing as much CO2 as the entire aviation industry or agriculture on land a study published in Nature found.
These are just a few examples but indicate that we need a radical change in the food system so that we can meet the rising demand on a changing planet.
What are alternative proteins?
Alternative proteins are food products that are made from non-traditional sources of protein, such as plants, fungi, microbes, or cultivated cells rather than animal-based sources like meat, dairy, and eggs.
Alternative protein consumption is on the rise. This trend is driven by consumer concerns about sustainability, animal welfare, and health benefits. These proteins are used to create substitutes for traditional animal-based products.
This trend is growing in the food industry, with more investment in research and development to create new and innovative products. In recent years this sector has also attracted governmental and NGO support.
What is the market for alternative proteins?
Consumers are showing a growing demand for plant-based meat and dairy alternatives, as well as other protein alternatives, to meet their need for eco-friendly and ethical food choices.
As a result, the food industry is investing heavily in alternative protein development and marketing, with the market expected to continue growing as more individuals adopt these products as a key part of a healthier, more sustainable lifestyle.
The market for alternative proteins is experiencing impressive growth in recent years, with a CAGR of 12.0% from 2020 to 2027, according to a report by Grand View Research.
The global plant-based meat market alone was valued at USD 4.3 billion in 2020 and is expected to reach USD 8.3 billion by 2025, with a CAGR of 14.0% during the forecast period, according to Markets and Markets.
This growth is being driven by factors such as increasing awareness of the environmental impact of animal agriculture, the rise of ethical consumerism, and advancements in food technology that are making it possible to create more realistic and tasty alternatives to traditional animal-based products.
Approaches for alternative protein production
The technological advances in food technology methods such as high moisture extrusion and new biotechnological processes like cultivated meat, and fermentation are enabling the alternative protein sector to flourish.
Current alternatives include plant-based, cultivated, microbial-based, or insect-based. Some alternatives are already in the market, whereas others are going through regulatory approval in some geographies.
Plant-based proteins: Plant-based proteins are commonly used to create alternative protein products, such as meat and dairy substitutes. Technologies used for plant-based protein production include extrusion, fermentation, and high-pressure processing.
Cultivated meat: Cultivated meat, also known as cell-based meat, is created by growing animal cells in a lab. The technology involves using a small sample of animal cells to grow muscle tissue, which can be used to create meat products without the need for animal slaughter.
Microbial protein: Microbial protein is created by using microorganisms such as bacteria, fungi, or algae to produce protein. The protein is then harvested and used as a food ingredient. Fermentation is the primary technology used for microbial protein production.
Insect protein: Insect protein is created by farming and processing insects for human consumption. Technologies used for insect protein production include breeding, rearing, and processing.
Some technologies are still in development, and some face scaling challenges. Where these products will be available is a more challenging question. It is possible that different types of technologies will be available in different parts of the world depending on how easy is to deploy the technology. For example, it would be unlikely that cultivated meat will hit the markets in low-middle-income countries. Instead, it is more plausible that plant-based, insect, or fermentation-derived alternatives will be available more widely.