Why Alternative Proteins Are the 'Next Big Thing': An Overview for Industry Outsiders

The rise of Alternative Proteins is hard to miss: a new field dealing with sustainability, health and environmental issues is at the forefront of global discussions. Alternative Proteins are an exciting intersection of food science, technical innovation and consumer demand, promising not only tasty new dishes but also a roadmap to a more sustainable future. But what exactly has catapulted them into the spotlight?

A Record-Breaking Industry

The Good Food Institute (GFI) recently unveiled its State of the Industry Reports, lauded as the most comprehensive analyses of the Alternative Protein sector. Their findings? A whopping investment close to $15 billion across cultivated, fermentation-derived, and plant-based proteins by 2022.

In just five years, from 2017 to 2022, the global market for plant-based meats and seafoods surged 118%, reaching $6.1 billion. Moreover, the emergence of 19 new cultivated meat companies globally, and 15 companies dedicated to fermentation-enabled proteins, showcases the industry's rapid growth and its beckoning potential.

Why This Surge?

According to a McKinsey report, consumer interest in non-meat-based protein options is witnessing a global uptick. While meat has been the primary protein source in many markets, factors like health and environmental concerns, coupled with ethical considerations, are contributing to the growth of Alternative Proteins.

The McKinsey data reveals that, despite the overall growth in meat-based protein consumption, the rate is expected to halve. In contrast, plant-based food sales, which contribute significantly to Alternative Proteins, grew by 17% in 2018. The current market base for Alternative Proteins stands at $2.2 billion, a small fraction of the $1.7 trillion global meat market, but with a much faster growth trajectory.

Alternative Proteins: Not Just Plants

While plant-based proteins like soy, pea, and chickpea are gaining popularity, the Alternative Protein landscape overall is much more diverse. Companies are tapping into sources like fungi, from which mycoprotein is derived, boasting high protein and fiber content with limited carbs. One of the most talked-about advancements is cultured meat, which replicates animal muscles and fat, offering the same nutritional profile.

Tapping into the Future

The value proposition of Alternative Proteins is more than just the promise of a tasty meal. It signifies a transformative shift that reaches beyond the food sector, influencing multiple industries and professionals.

For industry insiders, Alternative Protein jobs open doors for innovation in biotechnology, agriculture, and food processing. There's also a growing need for adept marketing professionals to shape perceptions and convey the benefits of these novel food sources to the masses. Job seekers across various fields should recognize the potential intersections with the Alternative Protein industry. Skills from nutrition, sustainability, and technology sectors are increasingly valuable as this movement grows. Experts looking for jobs in sustainability and environment will also find their roles amplified: the Alternative Protein sector is inherently tied to sustainability goals, including reducing carbon footprints and promoting eco-friendly consumption.

The stage is set. As the Alternative Protein sector matures, its significance in the global food narrative only seems to be growing. Whether you're a food industry professional or simply a curious consumer, it's clear: Alternative Proteins aren't just a trend — they really are the next big thing.