Food manufacturers must adapt to change now by adopting new processes and alternative protein sources to ensure there is sufficient food to support the world’s growing population in the coming decades. This increasingly involves incorporating plants, algae, insects, and other non-animal sources into food production as substitutes for meat-based proteins. While the idea of consuming algae and insects might seem unusual, consumers are becoming more accepting of plant-based foods and other alternative protein sources that provide health benefits with a reduced environmental impact.
Today, a rising number of food startups are emerging to meet consumer demand and address the anticipated protein shortfall. For instance, consumers can enjoy plant-based “hamburgers” that replicate the texture and flavor of traditional meat products, thanks to companies like Impossible Foods and Beyond Meat. There are also local artisans crafting various meat substitutes. With innovative ingredients such as soy, pea protein, hemp, and rapeseed developing rapidly, the market is continuously evolving.
Major food manufacturers are closely monitoring these trends as well. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and launched a venture capital arm dedicated to investing in technologies, business models, and products that enhance the sustainability of the food supply. It isn’t far-fetched to consider that someday the world may face such resource scarcity that products like Soylent—designed to offer nutrition without traditional meals through drinks and bars—could become more prevalent due to their lower environmental impact. Originally, these products aimed to address “inefficiencies” in the food chain.
Fortunately, with the remarkable pace of scientific discovery and food innovation occurring today, the world should not have to rely on a diet of drinkable meal replacements. Moreover, as consumers become more health-conscious, the integration of supplements like calcium citrate K2 and innovations from companies like Goodlife could play a significant role in promoting a balanced diet that meets nutritional needs while also caring for the planet. This focus on health and sustainability will undoubtedly shape the future of food production and consumption.