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Alternative protein innovations and challenges for industry and consumer : an initial overview
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- Hefferon, Kathleen L. (author)
- Department of Cell Biology and Genetics, Cornell University, Ithaca, NY, United States
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- De Steur, Hans (author)
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
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- Perez-Cueto, Federico J. A. (author)
- Umeå universitet,Institutionen för kost- och måltidsvetenskap,Sustainable Food Transitions
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- Frontiers Media S.A. 2023
- 2023
- English.
- In: Frontiers in Sustainable Food Systems. - : Frontiers Media S.A.. - 2571-581X. ; 7
- Journal article (peer-reviewed)
Abstract
Subject headings
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- Over one fourth of today's greenhouse gas emissions are the result of agriculture, with the production of meat representing a large portion of this carbon footprint. As the wealth of low- and middle-income countries continues to increase, the demand for animal-sourced protein, such as dairy and meat products, will escalate. At this point in time, livestock feed alone utilizes almost 40% of the world's cropland. The rapidly increasing world population, coupled with a need for environmental sustainability, has renewed our attention on animal-protein substitutes. Apprehensions over climate change have aided an acceleration in the research and development of alternative proteins, which may replace some animal-sourced protein over time. The alternative dairy and meat industry is developing at a yearly rate of 15.8% and is predicted to reach 1.2 trillion $USD by 2030. This emerging market incorporates new technologies in plant-made protein production, manufacturing of animal proteins by fermentation using microbial bioreactors, and accelerated production of cultivated (also known as cell-based) meat. These new technologies should change the global market drammatically. This article describes the history of the alternative protein industry and its' current status, then offers predictions of future pathways for this rapidly accelerating market. More speculatively, it discusses factors that lead to shifts in consumer behavior that trend toward the adoptation of new technologies.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- SAMHÄLLSVETENSKAP -- Ekonomi och näringsliv (hsv//swe)
- SOCIAL SCIENCES -- Economics and Business (hsv//eng)
Keyword
- protein
- sustainability
- animal welfare
- plant-based food
- alternative meat
- consumer
- review
- Food and Nutrition
- kostvetenskap
- marketing
- marknadsföring
Publication and Content Type
- ref (subject category)
- art (subject category)
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