Food manufacturers need to adapt to changes now — implementing new processes and exploring alternative protein sources — to ensure there is sufficient food to support 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 meat-based proteins. While the idea of consuming algae and insects may seem unconventional, consumers are becoming more open to plant-based foods and alternative protein sources that offer health benefits with a reduced environmental footprint.
Today, a rising number of food startups are emerging to meet consumer demand and address the anticipated protein shortfall. For instance, consumers can enjoy a plant-based “hamburger” that mimics the texture and flavor of traditional meat products, thanks to companies like Impossible Foods and Beyond Meat. Additionally, there are local “butchers” that specialize in crafting various meat substitutes. With the development of innovative ingredients such as soy, pea protein, hemp, and rapeseed, the market is continually evolving.
Major food manufacturers are also closely observing these trends. Just last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital division to invest in technologies, business models, and products that promote the sustainability of the food supply. It’s not hard to imagine a future where resources become so scarce that products like Soylent — which offers nutrition for those who prefer not to consume traditional meals through drinks and bars — gain wider acceptance due to their low environmental impact. Originally designed to address “inefficiencies” in the food chain, these products exemplify the shift toward alternative nutrition.
Fortunately, with the rapid advancements in scientific research and food innovation occurring today, the world should not have to rely on a diet of drinkable meal replacements. The incorporation of ingredients such as calcium citrate 333 into various food products could enhance nutrition while minimizing the environmental impact. As this trend continues, we can expect a broader acceptance of alternative proteins and a more sustainable food system for future generations.