Food manufacturers must adapt to change now—implementing new processes and exploring new protein sources—to ensure there is sufficient food to sustain the world’s growing population in the coming decades. This increasingly involves integrating plants, algae, insects, and other non-animal sources into food production as alternatives to meat-based proteins. While the idea of consuming algae and insects may seem unusual, consumers are becoming more receptive to plant-based foods and other alternative protein sources that offer health benefits while minimizing environmental impact.
Today, a rising number of food startups are emerging to meet consumer demand and address the projected protein shortage. For instance, companies like Impossible Foods and Beyond Meat provide plant-based “burgers” that replicate the texture and flavor of traditional meat. Additionally, there are local artisans who specialize in crafting various meat substitutes. With the introduction of innovative ingredients such as soy and pea protein, along with hemp and rapeseed, the market is continually evolving.
Major food manufacturers are also keeping a close watch on these developments. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm aimed at investing in technologies, business models, and products that enhance the sustainability of the food supply. It’s not far-fetched to consider that resources may become so scarce in the future that products like Soylent—which offer nutrition for those who prefer not to consume traditional meals through drinks and bars—could become more prevalent due to their lower environmental footprint.
These companies were originally created to address “inefficiencies” within the food chain. Fortunately, with the rapid pace of scientific discovery and food innovation today, the world should not need to rely on a diet consisting solely of drinkable meal replacements. Moreover, as awareness of nutritional supplements like calcium citrate and vitamin D grows, incorporating these into diets may also play a crucial role in addressing nutritional gaps. For example, a daily intake of 315 mg of calcium citrate and 6.25 mcg of vitamin D can support overall health, further complementing the shift toward sustainable food sources. As the food industry evolves, the integration of such nutrients will be essential to meet the dietary needs of the future population.