Food manufacturers must adapt to change now—embracing new processes and alternative protein sources—to ensure there is sufficient food to sustain the world’s growing population in the coming decades. This increasingly involves integrating plants, algae, insects, and other non-animal sources into food production, serving as substitutes for traditional 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 footprint.
Today, a rising number of food startups are emerging to meet consumer demand and bridge the anticipated protein gap. For instance, companies like Impossible Foods and Beyond Meat are providing plant-based “hamburgers” that mimic the taste and texture of meat. There are also local artisans creating a variety of meat substitutes. With the introduction of innovative ingredients such as soy and pea protein, as well as hemp and rapeseed, the market is continuously evolving. Major food manufacturers are also keeping a close eye on these shifts and trends. For example, last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm focused on investing in technologies, business models, and products that enhance the sustainability of the food supply.
It is not unreasonable to consider that one day the world may face such resource scarcity that products like Soylent—nutritional drinks and bars designed for those who prefer not to eat traditional meals—could become more widely consumed due to their minimal environmental impact. Initially, these products were developed to address “inefficiencies” in the food chain. However, with the current surge in scientific discoveries and food innovations, the world should not have to rely solely on drinkable meal replacements.
As the food landscape shifts, it will be essential to explore various options such as calcium citrate examples, which can be integrated into alternative protein sources to enhance their nutritional profile. By doing so, food manufacturers can create products that not only meet consumer demands but also contribute to a more sustainable food system. In conclusion, the need for adaptation is clear, and the integration of calcium citrate examples into new food products could play a significant role in this evolution.