The proteins of the future
2023
Rosenvald, Sirli
Animal protein production is inefficient and with a large environmental footprint which results in a need to find alternative sources of protein to feed the growing population by satisfying the craving for meat while keeping in mind the environmental impact and economic feasibility. There are multiple approaches that are developed in parallel, each of them with its own strengths and limitations. Plant-based proteins are prominent in market readiness but there are still drawbacks to consumer acceptance regarding the taste and nutritional aspects. There is a constant look for different new plants that could be used for protein production and would bring some beneficial economic or techno-functional properties. Also, the circular economy approach and exploitation of different leftovers and sidestreams for protein production are of high interest. The highest investments are going to the cultured meat developments which are struggling with economics, scalability, and legislative aspects. Now, when the use of specific insects is allowed also in Europe the developments in this field are also continuing. Finally, fermentation as a promising technology either as precision fermentation or single-cell proteins is getting its momentum and is being seen as one of the possibilities to also address food security and land use limitations. The fermentation-derived protein market is being expected to achieve the fastest growth rates in the alternative protein space. There are also social aspects like consumer acceptance influencing the uptake of any new technology and despite the technological advancements that will affect the success of any of the solutions.
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