Science for Sustainability: Your Role in Alt Proteins

As the global population grows, the demand for meat is expected to double by 2050. With our planet's resources dwindling and our environment being threatened, we have to rethink the way we source our food, especially protein. This is where Alternative Proteins come into play. Science, with bioengineers, food scientists and molecular biologists at the forefront, plays a detrimental role in developing new protein sources. If you're a scientist looking for a job in sustainability and environment, there's never been a better time to invest in that future.

Understanding Environmental Impacts

To address climate change, we must transform how we produce food and in particular proteins. Currently, the way we raise animals for food is responsible for about 20 percent of the world's greenhouse gas emissions — more than the combined emissions from all transportation globally. This means that even if we were to completely stop using fossil fuels, the way we produce meat alone could push the Earth's temperature beyond a critical 1.5°C increase.

A solution that promises to significantly lessen our environmental impact is already on the market: Alternative Proteins are a scalable, market-based solution to reduce agricultural emissions. By using plants, fermentation, or animal cell cultivation to create the characteristics of animal products, Alternative Proteins can reduce greenhouse gas emissions by up to 97 percent. Additionally, the transition to Alternative Proteins would unlock hundreds of millions of square miles of land for carbon sequestration, with potential sequestration as high as 26 Gt/year.

Your Role in This Sustainable Future

To meet the growing protein demand, the market for meat alternatives is expected to reach $140 billion by 2030. Science professionals are in a unique position to drive advances in this field, while pursuing a truly impactful career.

Currently, some of the main challenges in creating meat alternatives are making them cost-effective and improving their taste. While most plant-based meats currently rely on soy or wheat protein, ongoing research is exploring other sources like chickpeas, lentils, sorghum, and millet. Advanced crop breeding techniques, including gene editing tools like CRISPR, are being considered to optimize plants for meat analog production. Moreover, understanding the biochemical reactions during processing can help in eliminating undesired flavors in plant-based foods, ensuring a more authentic taste. Professionals with a background in biochemistry are pivotal in this transformation, as they identify novel ingredients, develop technologies to enhance texture, and elevate the nutritional profile of these meat alternatives.

Molecular biologists also play a pivotal role in advancing the field of Alternative Proteins by applying genetic engineering techniques to enhance the production of these proteins in microbial hosts like bacteria, yeast, and filamentous fungi. They can also contribute to the development of cutting-edge production technologies, including precision fermentation and single-cell protein production, to create more sustainable and efficient sources of Alternative Proteins.

A significant hurdle is reducing the cost of the substances used to grow cell-based products, which come from fetal cattle and are limited in supply. These alternatives aim to closely mimic real meat, while perfecting the flavor, particularly by replicating fat cells that contribute to taste, which remains a key challenge. Bioengineers and food scientists play a crucial role in addressing these challenges and advancing the development of these products.

Looking Ahead

The world is on the verge of a food revolution, with Alternative Proteins at the forefront. As demand for sustainable protein sources grows, so does the need for scientific expertise. Whether it's refining the flavor of a plant-based burger or perfecting the fermentation process for microbial proteins, the opportunities for scientists in this area are vast and influential. Scientists from diverse disciplines, including molecular biology, bioengineering, and food science, can collectively drive transformative progress, and the possibilities are boundless for those passionate about shaping a sustainable future.

Researchers argue that consumers are willing to embrace Alternative Proteins if they can compete with traditional products in terms of taste, convenience and price. And who could be better suited to ensure this than dedicated scientists? Join the Alternative Protein movement, leverage your expertise and contribute to a sustainable, food-secure future.