Food manufacturers must adapt to the evolving landscape of food production by embracing new processes and alternative protein sources to ensure sufficient food for the world’s growing population in the coming decades. This increasingly involves integrating plants, algae, insects, and other non-animal sources as replacements for traditional meat-based proteins. While the idea of consuming algae and insects might seem unconventional, consumers are becoming more receptive 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 gap. For instance, consumers can now enjoy plant-based “hamburgers” that mimic the texture and flavor of meat, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local producers are crafting various meat substitutes by hand. The market is continuously evolving with innovative ingredients such as soy and pea protein, along with hemp and rapeseed. Major food manufacturers are also paying close attention to these trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and launched a venture capital arm aimed at investing in technologies, business models, and products that support the sustainability of the food supply.
It’s not unreasonable to consider that one day the world could face a shortage of resources, leading to a greater acceptance of products like Soylent—nutritional drinks and bars designed for those who prefer not to consume traditional meals due to their low environmental impact. Originally, these products were created to address “inefficiencies” within the food chain. However, with the current surge of scientific discovery and food innovation, the world shouldn’t have to rely solely on drinkable meal replacements.
As part of this evolution, manufacturers are also exploring options like calcium citrate extended release to enhance nutritional offerings. This ingredient could play a significant role in the development of new products aimed at meeting dietary needs while minimizing environmental impact. The incorporation of calcium citrate extended release into food production is just one of the many advancements that showcase the potential for a more sustainable and health-conscious future in the food industry.