Alternative Protein

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The food we eat and how we produce it determines the health of people and planet. The food systems must urgently transform to feed growing populations in a manner that both supports environmental sustainability and human health

-Willett et al (2019). Food in the Anthropocene. The Lancet

What are Alternative Proteins?

Alternative proteins are leading the global food innovation with significant advantages for people and the environment. Alternative proteins include microbial proteins (microalgae and fungi), insect-based proteins, cell-based meat, plant-based meat substitutes, and dairy alternatives. Innovators across the globe are striving to build nutritious alternatives to meat, eggs, and dairy those are both wholesome and kind to the environment. According to the Good Food Institute, investments in alternative proteins increased at an annual rate of 124 percent, from $1 billion in 2019 to $5 billion in 2021.

These alternative protein sources offer intriguing prospects to partially replace protein sources derived from unethical agricultural practices, while also possibly assisting in lowering the carbon footprint from animal farming and contributing to greater food security.

According to the Food and Agriculture Organization of the United Nations (FAO), alternative proteins are amongst the most promising contributors to transform the agri-food system sustainably.

Alternative Proteins

The paradigm shift in consumer wants

31%

of consumers cited a significant benefit to the environment as the primary motivation for making a complete conversion to alternative proteins in their diet.

50%

of consumers increased in their consumption of alternative proteins during pandemic because of greater health consciousness.

+100%

is the potential increase in exclusive or near exclusive users if the main inhibitors- health, nutrition, taste and safety are resolved.

Source: Survey by Boston Consulting Group (BCG) and Blue Horizon, 2022

This heightened consumer demand for health-forward solutions and the concern to feed the growing populations has empowered the demand for protein alternatives. Looking ahead, we will need more environmentally friendly technological developments to tackle the challenges of global food security and nutrition.

Did you know?

The livestock industry utilizes 80% of agricultural land and is responsible for 34-58% of all nitrogen consumption, 46-76% of agricultural GHG emissions, and 29-43% of all agricultural water footprints.

Ongoing research estimates that using present agricultural practises, a 50% increase in food production will result in an 80% rise in greenhouse gas emissions.