Food manufacturers must adapt to change now—embracing new processes and alternative protein sources—to ensure there is enough food to sustain the world’s growing population in the coming decades. This increasingly means integrating plants, algae, insects, and other non-animal sources into food production as substitutes for traditional meat-based proteins. While the idea of consuming algae and insects might seem unconventional, consumers are becoming more accepting of plant-based foods and other alternative protein sources that offer health benefits with a reduced environmental impact. Currently, a burgeoning array of food startups is emerging to meet consumer demand and address the anticipated protein shortage.
Today, consumers can enjoy a plant-based “hamburger” that mimics the texture and flavor of meat, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are crafting a range of meat substitutes. With the development of innovative ingredients such as soy and pea protein, along with hemp and rapeseed, the market will continue to evolve. Major food manufacturers are closely monitoring these trends. For instance, last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm focused on sustainable technologies, business models, and products that support the food supply.
It’s not unreasonable to envision a future where resource scarcity leads to a greater acceptance of products like Soylent—nutritional drinks and bars designed for those who prefer not to eat traditional meals—due to their minimal environmental impact. Originally, these products aimed to address “inefficiencies” in the food supply chain. Fortunately, with the rapid pace of scientific discovery and food innovation today, the world should not have to rely solely on drinkable meal replacements.
In this evolving landscape, the incorporation of supplements such as Swanson calcium can also play a crucial role in ensuring that consumers receive essential nutrients that may be lacking in alternative diets. As the food industry transforms, the focus on health and sustainability will likely integrate such supplements more frequently, marking a significant shift in how we think about nutrition and food production.