The World Health Organisation (WHO) estimates that 733 million people endured hunger in 2023, exacerbated by significant food losses due to climate change and crop diseases. By 2050, the world faces the formidable task of feeding a population projected to reach 10 billion.
Innovations such as genetic modifications to boost crop resilience, advancements in sensors and big data for precision farming, artificial intelligence (AI) and the science and engineering involved in creating alternative animal and dairy protein sources are all needed to reach food production targets.
The menace of methane
In addition, reducing meat and dairy consumption has long been recognised as a crucial strategy for mitigating the impact of our food systems on climate change, biodiversity loss related to land-use changes, and the use of freshwater resources. Over time, public awareness and understanding of the environmental effects of food choices have also increased.
Studies suggest that plant-based diets would spare the lives of over 80 billion animals a year and cause 75% less environmental damage than meaty diets. A recent study also found further striking health and ecological benefits of replacing meat and dairy with plant-based alternatives.
Agriculture is the biggest source of anthropogenic methane – the second most significant climate pollutant after carbon dioxide (CO₂), which is rising at a record rate and has a global warming potential 28 times that of carbon dioxide (CO2) – with much of the emissions originating from enteric fermentation (fermentation that takes place in the digestive systems of animals, mainly ruminants) and manure management.
Atmospheric methane levels in 2021 were 162% higher than pre-industrial levels.
Producing animal feed uses fertilisers which release carbon dioxide, nitrous oxide, and emissions from transport, and converting forests and grasslands for grazing and feed further contributes to carbon dioxide emissions. Various farming activities also consume energy, such as animal production and feed preparation, while meat processing and packaging emissions also add to the overall livestock emission estimates.
Rise of the alt-protein
Proteins are essential for our health, providing the nine vital amino acids necessary for optimal growth, repair, and energy requirements. Ensuring an adequate intake of high-quality proteins is crucial for maintaining good health.
Nearly 70% of the United States’ protein intake comes from animal sources, while over two billion people rely on insects for protein, highlighting our remarkable adaptability in securing essential nutrients.
Alternative proteins are also essential for the future of food.
The European Commission’s Farm to Fork Strategy has identified alternative proteins as crucial to the transition toward a sustainable food system, and despite being available for hundreds of years, their popularity continues to rise.
The five fastest-growing alternative protein innovations include lab-grown meat, plant-based proteins, edible insects, and algae.
Protein-rich plants
When consumed in their raw state, protein-rich plants have comparable protein content to meat. They also usually contain more fibre and less saturated fat.
Today, innovations in processing technology, particularly shear cell extrusion and structuring processes, are improving the ability of plant-based meat and dairy alternatives (PBMA and PBDA) to replicate animal-source foods.
Many of the latest PBMA products now closely resemble meat’s texture, aroma, and appearance.
Cultivating a meat substitute is arguably the most challenging option, as it involves producing meat in a laboratory. However, recent advancements in various fields, including tissue engineering, stem cell biology, and bioprocess engineering, have made lab-grown meat production feasible.
Around 150 companies use this technology, typically employing one of three methods: cultivating cell cultures in bioreactors, 3D bioprinting, or precision fermentation.
Insects are also good sources of protein and fat. They contain all the essential amino acids for good human health and are rich in polyunsaturated fatty acids, vitamins, and minerals. Insect-based food startup activities range from harvesting insects to producing food products.
Algae have also been recognised as a viable and sustainable source of high-nutritional-value protein. Their rich protein content makes microalgae frequently available in powdered form, such as pills or tablets. Various extraction methods can effectively isolate algal proteins, making them a beneficial source for food additives.
Europe’s funding boost
A recent Good Food Institute (GFI) report outlined Europe’s increased investments in the alternative protein sector and the progress made to redefine the future of food.
In 2023, investments in alternative protein research across Europe reached a record €290 million – a significant increase from just €63 million in 2020. This upward trend continued through 2024, bolstered by initiatives such as the European Innovation Council’s €50 million allocation for precision fermentation and algae projects.
Several European nations are investing in alternative protein innovation.
Denmark, for example, has committed €96 million since 2020, focusing on plant-based technologies. Between 2020 and 2024, Germany allocated €54 million for plant-based, fermentation, and cultivated meat projects and has committed a further €38 million in its 2024 federal budget.
Plant-based proteins receive the most funding, totalling €390 million since 2020, focusing on taste, texture, and nutritional value. Fermentation funding stands at €161 million, projected to surpass plant-based investments by 2024.
Challenges and considerations
Despite these innovations’ scientific feats and vast potential, the alternative protein sector still faces several critical challenges.
Even with the expanding market for alternative proteins, consumer acceptance poses a significant challenge. Cost and flavour are identified as major obstacles to widespread use. Additionally, there are notable technological challenges in scaling production to satisfy commercial demand while ensuring quality and affordability.
However, the true environmental impact of alternative proteins has yet to be thoroughly evaluated, and there are still no international guidelines and standards for these proteins, as their regulatory status varies between countries.
[Edited By Brian Maguire | Euractiv’s Advocacy Lab ]
