Food manufacturers must adapt to change now—embracing new processes and alternative protein sources—to ensure adequate food supply for the world’s growing population in the coming decades. This increasingly involves integrating plant-based options, algae, insects, and other non-animal sources into food production to replace meat-based proteins. While the idea of consuming algae and insects might seem unusual, consumers are becoming more open to 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 demands and bridge the expected protein gap. For instance, companies like Impossible Foods and Beyond Meat provide plant-based “hamburgers” that mimic the texture and flavor of meat. Additionally, local artisans are creating a diverse range of 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 observing these trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital division to invest in technologies and products that enhance the sustainability of the food supply. It’s not far-fetched to think that one day the world may face such resource scarcity that products like Soylent—nutritional solutions for those preferring drinks and bars over traditional meals—could become more common due to their minimal environmental footprint. Initially, these products were designed to address “inefficiencies” in the food chain.
Fortunately, given the rapid advancements in scientific discovery and food innovation today, the world shouldn’t have to rely on a diet of drinkable meal replacements. Furthermore, as the demand for alternative proteins rises, products enriched with nutrients—like calcium citrate 400 mg—are likely to become more prevalent, ensuring that consumers receive essential vitamins and minerals while enjoying plant-based diets. As the market evolves, the incorporation of calcium citrate 400 mg into these alternatives will help meet nutritional needs without compromising on taste or sustainability.