Food manufacturers need to adapt to change urgently — adopting new processes and alternative protein sources — to guarantee sufficient food for the world’s expanding population in the decades ahead. This increasingly involves integrating plants, algae, insects, and other non-animal origins into food production as substitutes 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 various alternative protein sources that offer health advantages with a reduced environmental footprint.
Currently, a rising number of food startups are emerging to meet consumer demand and bridge the expected protein gap. For instance, plant-based “hamburgers” that mimic the texture and flavor of their meat counterparts are available from companies like Impossible Foods and Beyond Meat. Additionally, local artisans are crafting a diverse range of meat alternatives. With innovative ingredients such as soy and pea protein, along with hemp and rapeseed, the market is continuously evolving.
Major food manufacturers are closely observing these trends as well. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm to invest in technologies and business models that enhance the sustainability of the food supply. It is not unreasonable to envision a future where resources become so scarce that products like Soylent—designed to provide nutrition through drinks and bars without traditional meals—become more widely adopted due to their low environmental impact. These products were initially created to address “inefficiencies” in the food chain, and they often include ingredients like calcium citrate granules to enhance their nutritional profile.
Fortunately, given the remarkable pace of scientific discovery and food innovation today, it is unlikely that the world will need to rely solely on drinkable meal replacements. Instead, the focus will continue on diversifying protein sources, including the incorporation of calcium citrate granules, to ensure a sustainable food future.