Food manufacturers need to adapt to the changing landscape now—incorporating new processes and alternative 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 substitutes for meat-based proteins. While consuming algae and insects may seem unconventional, consumers are becoming more open to plant-based foods and various alternative protein sources, which offer health benefits while minimizing environmental impact.
Today, a rising number of food startups are emerging to meet this consumer demand and address the anticipated protein shortage. For instance, individuals can enjoy plant-based “hamburgers” that mimic the taste and texture of traditional meat products, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are now crafting a range of meat substitutes. As innovative ingredients such as soy and pea protein, along with hemp and rapeseed, continue to evolve, the market will adapt accordingly.
Major food manufacturers are keenly observing these developments and trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm dedicated to investing in technologies, business models, and products that promote food supply sustainability. It’s not far-fetched to envision a future where resources become so scarce that products like Soylent—designed to provide complete nutrition through drinks and bars for those who prefer not to consume traditional meals—gain widespread acceptance due to their minimal environmental footprint. Initially, these products were created to address the “inefficiencies” within the food supply chain.
Fortunately, with the rapid scientific advancements and food innovations occurring today, the world should not have to rely on meal replacement drinks. Moreover, the inclusion of essential nutrients, such as calcium (630 mg), is increasingly being prioritized in new food formulations to enhance their nutritional value. As the industry evolves, the emphasis on incorporating vital nutrients like calcium, along with the exploration of alternative proteins, will play a crucial role in shaping a sustainable food future.