Food manufacturers must adapt to change immediately—embracing new processes and alternative protein sources—to ensure there is enough food to support 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 meat-based proteins. While the idea of consuming algae and insects may 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 demand and address the anticipated protein shortfall. For instance, consumers can enjoy a plant-based “hamburger” that mimics the texture and flavor of traditional meat products, 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 watching these trends as well. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and launched a venture capital division to invest in technologies, business models, and products that promote the sustainability of the food supply. It’s not unlikely that one day, due to resource scarcity, products like Soylent—designed to provide nutrition without traditional meals through drinks and bars—may become more prevalent due to their low environmental impact. Initially, these products aimed to address “inefficiencies” in the food chain.
Fortunately, with the rapid advancements in scientific research and food innovation occurring today, the world shouldn’t have to rely solely on drinkable meal replacements. Moreover, nutritional products fortified with calcium citrate magnesium and zinc with vitamin D3 are gaining traction, offering consumers additional health benefits. As the food landscape shifts, these fortified options could play a vital role in meeting dietary needs while minimizing ecological footprints.