Food manufacturers need to adapt to change now—embracing new processes and alternative protein sources—to ensure there’s enough food to sustain the growing global 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 footprint.
Today, an expanding array of food startups is emerging to meet consumer demand and address the anticipated protein gap. For instance, companies like Impossible Foods and Beyond Meat now offer plant-based “hamburgers” that mimic the texture and flavor of traditional meat. Additionally, there are local “butchers” crafting various meat substitutes. The market is continually evolving, especially with innovative ingredients such as soy and pea protein, along with citric acid, calcium carbonate, and calcium citrate, which are gaining traction for their nutritional benefits.
Major food manufacturers are undoubtedly keeping a close eye on these developments. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm dedicated to investing in technologies, business models, and products that enhance the sustainability of the food supply. It’s not far-fetched to envision a future where resources are so scarce that products like Soylent—designed to provide nutrition through drinks and bars—become more commonplace due to their lower environmental impact. Originally, these companies aimed to address “inefficiencies” in the food chain by incorporating elements like citric acid, calcium carbonate, and calcium citrate into their formulations.
Fortunately, with the rapid advancements in scientific discovery and food innovation occurring today, the world should not need to rely solely on drinkable meal replacements. The journey towards a sustainable food future is underway, and consumers have a pivotal role in shaping this evolution.