The Top Alternative Proteins for 2021

The projected growth of the global population will undoubtedly place great strain on the planet’s natural resources and our global food supply.  The United Nations predicts that by 2050 the planet will have 9.8 billion inhabitants, and more protein will have to be made available to sustain this new population — 50% more than today in fact. What’s more, the current global spike in demand for protein poses a serious risk for the world’s already fragile ecosystems. Traditional sources of protein require water and land and generate greenhouse gas emissions. So what alternative protein sources do we predict will rise up in 2021 and beyond?

Using Wood to Make Protein

Agricultural biotechnology company Arbiom focus on the development of “wood-to-food technology”. This technology can convert wood into protein for food. And the company recently announced that they achieved a critical step in their Demonstration Programme by completing a continuous, successful and stable 7 day operation of their technology. “We are very pleased to have achieved this latest advancement in commercialisation of Arbiom’s technology, with continuous operation and stable, robust process performance, at Demonstration-scale,” said Marc Chevrel, Arbiom CEO. “It is a critical milestone for Arbiom’s team and partners, who are dedicated to the success of Arbiom’s mission: To lead the future of food production by commercializing Wood-to-Food technology, as a nutritional, sustainable solution to feed society without harming the planet,” said Chevrel. Arbiom’s wood-to-food technology platform represents one solution to the sustainability challenges of future food production. Its conversion of wood, a renewable non-food feedstock, into food – a new, affordable protein source, has incredible potential. But what other alternative proteins will be in demand?

Insects 

Meanwhile, an insect protein start-up has recently raised $372m to fund the world’s largest insect farm. French insect farming startup Ynsect aims to produce 100,000 tons of insect products annually from 2022. Importantly, Ynsect states that they use 98% less land and also significantly reduce the carbon footprint of protein production. “Ynsect isn’t just about insect farming: with climate change and increasing populations worldwide, we need to produce more food with less available land and fewer resources, so that we’re not clearing forests and emptying our oceans”, the company states. Interestingly, the insect protein market is expected to reach USD 1.4 billion by 2026. Why? Well, crickets contain nine crucial amino acids, alongside with B12, iron, zinc, magnesium, sodium, potassium and calcium. And cricket flour contains more calcium than milk, and more iron than spinach.

Crickets are a rich source of protein.

Algae

But the rising demand for alternative proteins doesn’t end with insects. Microalgae has recently attracted considerable interest. It’s food ingredient that’s brimming with potential. Algae are microscopic aquatic organisms that are packed with nutrients and protein. Microalgae are excellent sources of  vitamin A, B1, B2, B6, B12, C and E, and minerals such as potassium, iron, magnesium, calcium and iodine. The process of cultivating microalgae is easy too. And they have several advantages over animal and plant proteins. They can be grown in wastewaters, so their production has very limited environmental impact.

Cell-based Meat 

Cell-based meat (also referred to as clean, lab grown or cultured meat) is another alternative protein source that will see increased popularity in 2021. Cell-based meat is cultivated through sourcing cells from animals. It’s more ethical and better for the environment, in theory. With cell-based meat, the planet can reduce the negative impact of the animal agriculture industry, whilst also allowing continued meat consumption. Livestock is currently responsible for 15% of all global greenhouse gas emissions, according to the U.N. And in 2019 both the USDA and FDA agreed to jointly oversee the production of cell-based meat once it becomes available to consumers. For now there is still uncertainty about whether or not meat will be in demand in the future. Because plant-based diets and veganism have increased so dramatically in recent years. 

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