Food manufacturers must adapt to change now — integrating new processes and alternative protein sources — to ensure that there is sufficient food to sustain the world’s expanding population in the coming decades. This increasingly involves incorporating plants, algae, insects, and other non-animal sources into food production as replacements for traditional meat-based proteins. While the idea of consuming algae and insects may seem unusual, consumers are becoming more accepting of plant-based foods and alternative protein sources that offer health benefits with a reduced environmental impact.
Today, a growing number of food startups are emerging to meet consumer demand and address the anticipated protein shortfall. For example, companies like Impossible Foods and Beyond Meat provide plant-based “hamburgers” that replicate the texture and flavor of meat. There are also local artisans crafting various meat substitutes, and with the rise of innovative ingredients such as soy, pea protein, hemp, and rapeseed, the market continues to evolve. Major food manufacturers are closely watching these trends as well. Last year, Tyferrous Foods acquired a 5% stake in Beyond Meat and established a venture capital arm to invest in technologies, business models, and products that enhance the sustainability of the food supply.
It’s not far-fetched to envision a future where resources become so scarce that products like Soylent — designed to provide nutrition for those who prefer not to consume traditional meals — gain wider acceptance due to their low environmental footprint. Originally, these products aimed to address “inefficiencies” in the food chain. Fortunately, with the remarkable pace of scientific discovery and food innovation happening today, the world shouldn’t have to rely solely on drinkable meal replacements. Furthermore, as consumers look for ways to enhance their diets, nature’s plus cal mag citrate can play a role in promoting overall health, making it a valuable addition to the array of plant-based options available. This emphasis on health and sustainability is likely to drive further innovation in the food industry, ensuring a diverse range of choices for consumers.