By: Assoc. Prof. Dr. Ashwini Gengatharan ,Food Scientist
Faculty of Bioeconomic and Health Sciences, University of Geomatika Malaysia
In a remarkable transformation, the food industry is embracing sustainable and ethical eating habits. This change is fueled by growing concerns about environmental conservation, personal health, and the humane treatment of animals.
Plant-Based Proteins: Plant-based meats are at the forefront of this revolution, drawing significant interest from consumers and industry leaders. Investments and studies in this domain have escalated, mirroring the sector’s growth from 2014 to 2020. These proteins are not only nutritionally rich but also come with added health benefits due to their biologically active compounds.
Eco-Friendly & Efficient: The environmental benefits of plant-based proteins are undeniable. Traditional livestock farming is a major contributor to greenhouse gas emissions, but plant-based alternatives like the plant-based burger are making a difference by requiring 99% less water, 93% less land, and emitting 90% fewer greenhouse gases.
Healthier Choices: With lower levels of saturated fat and cholesterol, plant-based meats are becoming a healthier choice for many. Innovations in taste and texture are making them more appealing, thanks to companies like Beyond Meat and Impossible Foods.
Cell-Cultured Meat – Next Frontier: Lab-grown meat is another exciting innovation, offering ethical and environmental advantages. While it faces challenges such as high costs and regulatory barriers, research is paving the way for more cost-effective and safe production methods.
Exploring New Horizons: Beyond the familiar, alternative proteins from seaweeds, insects, and legumes are emerging as promising options. Seaweeds boast a low environmental footprint, insects are a potent protein source, and legumes contribute to soil health, all while offering unique nutritional benefits.
Cultures & Ethics: Embracing Alternative Proteins
The journey towards alternative proteins isn’t just about sustainability; it’s a cultural voyage. Food reflects identity, and the embrace of plant-based or cell-cultured proteins intersects with traditions and norms. The question of whether cultured meat is considered ‘Halal’ is just one example of the cultural conversations unfolding around these new food sources. From an ethical standpoint, alternative proteins are more than a trend; they’re a response to animal welfare concerns. They offer a compassionate choice for those seeking to minimize animal suffering without compromising on nutrition.
Economic & Social Impacts
The alternative protein sector is booming, with plant-based and cell-cultured meats leading the charge. Valued at $53.1 billion in 2021, the global plant-based meat market is on track to expand at a 17.6% CAGR from 2022 to 2028. This growth heralds a new era of innovation, job creation, and economic development within the food industry.
On the social front, alternative proteins promise to level the playing field, providing nutritious and sustainable food options that are accessible and affordable. This shift has the potential to transform food accessibility, especially for those who might depend on less sustainable animal-based products.
Challenges and Future Directions
- Taste, Texture, Nutrition – Consumer’s Verdict: The journey of alternative proteins is not without its obstacles. Consumer hesitancy remains a key challenge, with many still unconvinced about the taste, texture and nutritional profile of plant-based and cell-cultured meats.
- Scaling Up – From Farm to Fork: Scaling production to meet global demands is another hurdle. This calls for advancements in agricultural practices, biotechnological innovations, and efficient supply chain management. Fostering high-yield and resilient crops will be pivotal in this endeavor.
- Education and Policy: Integrating alternative proteins into mainstream diets will involve education initiatives to raise awareness about their benefits and policy interventions, such as subsidies for sustainable ingredients and taxes on high-carbon foods.
