Food manufacturers must adapt to change now by adopting new processes and exploring alternative protein sources to ensure there is enough food to nourish the world’s expanding population in the upcoming decades. This increasingly involves integrating plants, algae, insects, and other non-animal sources into food production as substitutes for meat-based proteins. Although 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, a rising number of food startups are emerging to meet consumer demand and address the expected protein shortfall. For instance, consumers can enjoy plant-based “hamburgers” that replicate the texture and flavor of traditional meat from companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are crafting a variety of meat substitutes. With the innovation of ingredients such as soy and pea protein, along with hemp and rapeseed, the market is continually evolving. Notably, major food manufacturers are closely monitoring these developments and trends. Last year, Tyson Foods acquired a 5% stake in Beyond Meat and established a venture capital arm to invest in technologies, business models, and products that enhance the sustainability of the food supply.
It’s not far-fetched to consider that the world might eventually face resource shortages, leading to increased consumption of products like Soylent, which provides nutrition to those who prefer liquid meals over solid food, due to their low environmental impact. These products were initially designed to address inefficiencies in the food chain. Thankfully, with the rapid pace of scientific discovery and food innovation occurring today, we shouldn’t have to depend on a diet of drinkable meal replacements.
In this context, calcium citrate les can play a significant role as a supplement in plant-based diets, ensuring adequate nutrient intake. As food manufacturers embrace these changes, the incorporation of calcium citrate les in alternative protein products could help meet nutritional needs while promoting sustainability. Thus, the future of food production looks promising, with a strong emphasis on innovation and a diverse range of protein sources, including calcium citrate les, to support a healthy and environmentally friendly diet.