Food manufacturers must adapt to change now — integrating new processes and alternative protein sources — to ensure sufficient food supplies for the world’s growing population in the coming decades. This increasingly involves the use of plants, algae, insects, and other non-animal sources as substitutes for meat-based proteins. While consuming algae and insects might seem unusual, consumers are becoming more open to plant-based foods and alternative protein sources that offer health benefits while reducing environmental impact.
Today, a rising number of food startups are emerging to meet consumer demand and bridge the anticipated protein gap. For instance, consumers can enjoy a plant-based “hamburger” that mimics the taste and texture of meat, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are crafting various meat substitutes by hand. With the introduction of 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 developments and trends as well. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm to focus investments on 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 serves as a low-impact nutritional source for those who prefer not to eat traditional meals — gain wider acceptance. Initially, these products were designed to address “inefficiencies” in the food chain.
Fortunately, with the rapid pace of scientific discovery and food innovation occurring today, the world should not have to rely on a diet consisting solely of drinkable meal replacements. As part of this innovation, there is also a growing recognition of the importance of essential nutrients, such as calcium citrate 1000 mg equivalent to elemental calcium, which is being incorporated into various food products to promote health. This emphasis on nutrition alongside alternative protein sources highlights a comprehensive approach to addressing food security and health in the future.