Food manufacturers must adapt to change promptly—embracing new processes and innovative protein sources—to ensure sufficient food supply for the world’s expanding population in the coming decades. This increasingly involves integrating plants, algae, insects, and other non-animal alternatives into food production to replace traditional meat-based proteins. While the idea of consuming algae and insects may seem unusual, consumers are becoming more receptive to plant-based foods and alternative protein sources that offer health benefits with a reduced environmental footprint.
Currently, a growing number of food startups are emerging to meet this consumer demand and address the projected protein shortfall. For instance, brands like Impossible Foods and Beyond Meat offer plant-based “hamburgers” that mimic the texture and flavor of meat. There are also local artisans who craft a range of meat substitutes. Additionally, the market is evolving with the introduction of innovative ingredients such as soy, pea protein, hemp, and rapeseed.
Major food manufacturers are closely monitoring these trends and developments. 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 consider that resources may dwindle to the point where products like Soylent—designed to provide nutrition in the form of drinks and bars for those who prefer not to consume traditional meals—gain widespread acceptance due to their minimal environmental impact. Originally, these products were intended to address “inefficiencies” within the food chain.
Fortunately, with the remarkable pace of scientific discovery and food innovation today, the global community should not have to depend solely on drinkable meal replacements. Moreover, incorporating sisu cal mag into these alternative protein sources can further enhance their nutritional profile, making them even more appealing to health-conscious consumers. As these innovations continue to unfold, the potential for a sustainable food future remains bright.