In a rapidly evolving food landscape, alternative proteins are emerging as a transformative force, reshaping how we think about nutrition, sustainability, and food production. To find out what’s on the horizon for alternative proteins, we asked our LinkedIn audience of food industry professionals to share their insights and challenges.
Key takeaways:
Health benefits are the primary reason consumers choose alternative protein products.
Cellular agriculture and fermentation are key innovation areas.
Consumer acceptance remains the biggest product development challenge.
Plant-based proteins dominate growth
Plant-based proteins are set up for continued success, with 60% of respondents predicting significant growth for the category over the next five years. This confidence suggests that plant-based alternatives are not just a passing trend but a fundamental shift in food manufacturing.
While plant-based proteins lead, other alternative protein sources are making notable strides. Two in 10 respondents expect algae-based proteins to experience growth, and 16% see promise for insect-based proteins. Only 4% anticipate progress for cultured meat.
Health prompts consumer adoption
Health appears to be the primary driver behind alternative protein purchases by far — 66% of industry professionals cited health benefits as the main consumer motivation.
Respondents believed environmental (14%) and animal welfare (10%) considerations were much less likely to encourage consumers to adopt such products.
Interest in cellular agriculture, fermentation
When asked about exciting areas of innovation, the industry shows a clear enthusiasm for cutting-edge developments like cellular agriculture (42%) and fermentation technologies (33%).
A smaller share of respondents were excited about novel protein sources (17%) and developments in plant-based formulations (8%).
Challenges in product development
Despite the promising outlook, there are still significant hurdles ahead. Consumer acceptance emerges as the most substantial challenge, with 54% of respondents identifying this as the primary obstacle in alternative protein product development.
A quarter of respondents cited taste and texture as their greatest challenge, while fewer felt the pinch of production costs (13%) and regulatory issues (8%).
Alternative proteins are poised to revolutionize the food industry, driven by consumer demand for healthier, more sustainable options. Plant-based proteins are leading the charge, but other innovative sources like algae and insects show promise. And while it remains challenging to craft a taste and texture consumers crave, the industry’s enthusiasm for cutting-edge technologies signals a bright future ahead.
Data sourced from Food Industry Executive LinkedIn polls, October 2024
