The future of alternative proteins

 

By 2050, the world will require to meet the nutritional demands of more than 10 billion people.

While protein is an essential part of our nutrition, it would be almost impossible to feed 10 billion people with the amount and type of general protein - which is typical of current diets in North America and in Europe - with current food production systems. In addition, substantial increase in meat production would be in total discord with the 2015 Paris Climate Agreement. The negative impact on environment and climate change with conventional production of protein is far more challenging than ever. Moreover, the controversial direct relationship of meat consumption to adverse human health is almost on daily discussion among health practitioners and nutrition professionals.

Alternative proteins can be valuable substitutes for traditional animal‑based food. They signify a major change and shift in dietary demands. The most known and successful alternative proteins are based on plant material (soy, peas, lupine, rice, etc.), animal produced proteins (milk, insects, lab-grown) and mycoproteins.

It is fact that livestock animals are major source of greenhouse emissions. The FAO stated that the total emissions from global livestock represent 14.5% of all anthropogenic GHG emissions. Meat production is the most impactful activity in food production.

The immediate reasons for this shift comes from three obvious facts. First, the healthy ingredients in some alternative proteins (plant-based proteins in-particular), such as high amounts of fibre and a lack of saturated fatty acids, which can be found in most animal sourced-proteins. It is stated by World Health Organization that around 30% of the world’s population is overweight/obese. While animal sourced meat is both energy-dense and protein-rich, overconsumption of meat contributes to growing rates of obesity and higher risk for non-communicable diseases. It should be noted that there is divided consensus among health practitioners and epidemiological scientists of the consumption of animal sourced protein results to adverse health impact. Second, alternative protein is usually free of hormones and antibiotics and veterinary medicines found in protein originated from livestock. Third, alternative proteins are an obvious alternative for climate change mitigation. It is fact that livestock animals are major source of greenhouse emissions. The FAO stated that the total emissions from global livestock represent 14.5% of all anthropogenic GHG emissions. Meat production is the most impactful activity in food production.

The pathway to meet the demand of a growing population for conventional animal sourced-proteins seems very challenging. In fact, it is highly unlikely for alternative proteins to reach a scale that meets the demand of 10 billion people. There are several criteria that have to be met. First, products based on alternative proteins should at minimum taste as good as the taste of animal-sourced protein. This is one key element among meat eaters. At present, the lack of familiarity with and negative perception of sensory properties of alternative proteins are one of the key barriers to entry of these products to the table of meat lovers. The emergence of the Beyond Meat burger, which looks and tastes like a meat burger with almost same nutritional value, proves that industry is keeping up with the demand for plant-based proteins by consumers. Second, regulatory processes to cover the use of novel ingredients and cell-cultured products need to be established and harmonized, not only in the US and EU but at global stage. Third, the current production methods of alternative proteins are barely enough to meet the demands of next generation; therefore the productions processes and technologies have to be revolutionized, especially for cell cultured meat and insect proteins.

The pathway to meet the demand of a growing population for conventional animal sourced-proteins seems very challenging. In fact, it is highly unlikely for alternative proteins to reach a scale that meets the demand of 10 billion people. There are several criteria that have to be met.

Nevertheless, the world has a long way with lots of obstacles to go, to provide the growing human population with the quantity and quality of protein required, at reasonable prices, and in a manner that is both sustainable and ideal for human health. One of the most obvious elements for consumer selection is cost. Indeed, cost is a crucial factor in the consumer value perception. However, there is no single winner for this key parameter for customer selection between these two contestants. Some of alternative proteins can barely compete in a more sustainable manner with currently priced beef or pork. This demonstrates that a present, consumers are not inevitably persuaded to diversify their diets with these choices.

It is not difficult to predict that both meat and alternative protein industries will stay in the market for indefinite time; however, with a major shift to increase demand for alternative proteins. This shift has already been started with technological advancement in taste and texture, the inarguable benefits to the environment and health benefits for consumers, the facilitation of some governments in establishing more relaxed regulations, and the increasing amount of major investment by major food companies in alternative protein start-ups.




Further reading

 
!_BLOG_AUTHORS
Ben Marandi
Ben Marandi

Ben Marandi, PhD in Food Technology is a food scientist advisor. He has a solid understanding of life-cycle assessment of alternative proteins and conventional proteins with a strong background in quantitative life-cycle analysis for lipids and food ingredients and calculation of GHG emissions associated with different stages of food production.

He has official training in “Product Life-Cycle Accounting”. In addition, he has fundamental knowledge of nutrition, and food chemistry. He is involved in the Government of Canada’s Food Waste Reduction Program. He has successfully accomplished several projects in life-cycle assessment for food and agricultural products. He has 20 years of experience as a food scientist and regulatory advisor to the food industry in North America.

 
Food > Food Products > Alternative Proteins, PremiumBen MarandiBen Marandi