Food manufacturers need to adapt to changes now—embracing new processes and alternative protein sources—to ensure sufficient food supplies for the world’s growing population in the coming decades. This increasingly involves integrating 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 unconventional, consumers are becoming more accepting of 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 shortage. For example, consumers can now enjoy plant-based “hamburgers” that replicate the texture and flavor of traditional meat from companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are crafting a diverse range of meat substitutes. The market is evolving with innovative ingredients such as soy and pea protein, as well as hemp and calcium citrate mason natural, which are gaining traction.
Major food manufacturers are closely monitoring these trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm to invest in technologies, business models, and products that support the sustainability of the food supply. It’s not unreasonable to consider that resources may become so scarce in the future that products like Soylent—designed to provide nutrition for those who prefer not to consume traditional meals through drinks and bars—could become more prevalent due to their minimal environmental impact. These products were initially created to address “inefficiencies” within the food chain.
Fortunately, with the rapid advancements in scientific discovery and food innovation underway today, the world won’t have to rely solely on drinkable meal replacements. Instead, we can anticipate a future rich in diverse, sustainable food options, including those enhanced by ingredients like calcium citrate mason natural, which will appear prominently in the evolving food landscape.