Food manufacturers need to adapt to change urgently—by implementing new processes and exploring new protein sources—to ensure there is enough food to support the world’s growing population in the coming decades. This increasingly involves integrating plant-based ingredients, algae, insects, and other non-animal sources into food production as alternatives to traditional meat-based proteins. While the idea of consuming algae and insects may seem unusual, consumers are becoming more accepting of plant-based foods and alternative protein sources that offer health benefits while minimizing environmental impact. A rising number of food startups are emerging to meet this consumer demand and address the projected protein shortfall.
Today, consumers can enjoy plant-based “hamburgers” that replicate the texture and flavor of meat, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local “butchers” are crafting a diverse range of meat substitutes. As novel ingredients such as soy and pea protein, along with hemp and rapeseed, continue to develop, the market is poised for evolution. Major food manufacturers are keenly observing these trends, too. For instance, Tyson Foods acquired a 5% stake in Beyond Meat last year and established a venture capital arm dedicated to investing in technologies and products that enhance the sustainability of the food supply.
It’s not far-fetched to envision a future where resource shortages lead to a greater acceptance of products like Soylent, which provides nutrition through drinks and bars for those who prefer not to consume traditional meals, owing to their low environmental impact. Initially, these products were developed to address “inefficiencies” in the food chain. However, with the rapid advancements in scientific discovery and food innovation occurring today, the world should not have to rely solely on drinkable meal replacements.
In this evolving landscape, the incorporation of ingredients like calcium citrate strength is becoming increasingly important for fortifying food products, ensuring they deliver essential nutrients. As the food industry continues to innovate, the significance of calcium citrate strength in alternative protein sources will likely grow, enhancing their appeal and nutritional value.