Food manufacturers must adapt to changes now—embracing new processes and alternative protein sources—to ensure there is enough food to support 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 the idea of consuming algae and insects might seem unusual, consumers are becoming more accepting of plant-based foods and alternative protein sources that offer health benefits with a reduced environmental impact.
Today, a rising number of food startups are emerging to meet consumer demand and address the expected protein shortage. For instance, consumers can enjoy plant-based “hamburgers” that mimic the texture and flavor of traditional meat products from companies like Impossible Foods and Beyond Meat. Additionally, local artisans are creating a variety of handcrafted meat substitutes. With the introduction of innovative ingredients such as soy and pea protein, along with hemp and rapeseed, the market is continually evolving.
Major food manufacturers are closely watching these developments and trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm aimed at investing in technologies, business models, and products that enhance the sustainability of the food supply. It’s not far-fetched to imagine that one day, resources may dwindle to the point where products like Soylent—which provide nutrition for those who prefer drinks and bars over traditional meals—become more widely consumed due to their lower environmental impact. Originally, these products were designed to address inefficiencies within the food chain.
Fortunately, with the rapid pace of scientific discovery and food innovation occurring today, the world shouldn’t have to resort to a diet of meal replacements. Instead, we can look forward to a diverse array of food choices, including options enriched with nutrients like calcium citrate available over the counter, ensuring a balanced diet for everyone. As we continue to explore and embrace these new food technologies, the future of nutrition appears bright and promising.