Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

Abstract

The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordability, and pursuit of high-quality nutritional sources. This short review provides an overview of key aspects of promising AP sources (plants, algae, insects, fungi and cultured protein) as well as the economic potential, prospects, and operational challenges of this market. The low environmental performance of livestock production, associated with high GHG emissions and land use, can be overcome by less resource-intensive AP production. However, despite the forecasted expansion and improved economic viability, key challenges such as regulatory concerns, consumer acceptance and product functionality still need to be addressed. While the consumption and production of plant-based products are relatively well established, research and development efforts are needed to remediate the main commercialization and manufacturing issues of unprecedented protein sources such as cultured protein and the emerging edible insects sector.