Food manufacturers must adapt to change immediately—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 entails incorporating plants, algae, insects, and other non-animal sources into food production to replace 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, which offer health benefits and a reduced environmental impact.
Today, a surge of food startups is emerging to meet consumer demand and address the anticipated protein shortage. For instance, consumers can now enjoy a plant-based “hamburger” that mimics the texture and flavor of traditional meat, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local artisans are crafting a variety of meat substitutes that include innovative ingredients such as soy and pea protein, as well as rapeseed. As the market evolves, major food manufacturers are closely monitoring these trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and launched a venture capital arm to invest in technologies and products that contribute to the sustainability of the food supply.
As we look to the future, it’s conceivable that resources may dwindle to the point where products like Soylent—designed to provide nutrition for those who prefer not to consume traditional meals—become more widely adopted due to their minimal environmental footprint. Originally, these products aimed to address “inefficiencies” in the food chain. However, with the rapid pace of scientific discovery and food innovation today, the world shouldn’t have to rely on meal replacement drinks.
In discussing alternative diets, it’s essential to consider nutritional balance, including how much calcium citrate is too much, as excessive intake can lead to health issues. Ensuring that consumers are informed about their nutritional choices is paramount, especially as plant-based options gain popularity. As the industry evolves, the question of how much calcium citrate is too much will continue to be relevant in discussions about health and wellness in a changing food landscape.