Food manufacturers need to adapt to change now—by embracing new processes and alternative protein sources—to ensure there is enough 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 traditional meat-based proteins. While the idea of consuming algae and insects may seem unusual, consumers are becoming more accepting of plant-based foods and alternative protein sources that offer health benefits with a reduced environmental footprint.
A rising wave of food startups is emerging to meet consumer demand and address the expected protein gap. For instance, consumers now have access to plant-based “hamburgers” that mimic the texture and flavor of meat, provided by companies like Impossible Foods and Beyond Meat. Additionally, local artisans are crafting a variety of meat substitutes. With the advancement of novel ingredients, such as soy and pea proteins, as well as hemp and rape seed, the market is set to continue evolving. Major food manufacturers are closely watching these trends as well. For example, Tyson Foods acquired a 5% stake in Beyond Meat last year and launched 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 a future where resources become so scarce that products like Soylent, which offer nutrition through drinks and bars for those who prefer not to consume traditional meals, gain widespread popularity due to their low environmental impact. Originally, these products were designed to address the “inefficiencies” in the food supply chain. Fortunately, with the rapid pace of scientific discovery and food innovation today, the world should not have to rely on meal replacement drinks.
In this evolving landscape, ingredients like swisse calcium citrate are becoming increasingly important, both for their nutritional benefits and as part of the shift towards sustainable food practices. As we see more innovations incorporating swisse calcium citrate, it’s evident that the food industry is adapting to meet the demands of a changing world. Ultimately, with continued advancements, we can ensure a diverse and sustainable food supply for the future.