Big Concepts in Brief: What are Alternative Proteins?

It is thought that the domestication of animals for husbandry began between 13,000 to 10,000 years ago. Livestock farming provided much-needed protein without going on risky hunting expeditions. Along with the domestication of plants, this reliable access to food resulted in huge population growth.

The demand for protein is projected to rise significantly in the coming decades, driven by a growing population and changing dietary trends. However, fulfilling this demand from traditional livestock farming raises concerns about environmental impact, animal welfare, and resource use.

As food producers recognise the importance of developing new sustainable and ethical food sources while trying to keep up with rising demand, alternative proteins can offer a potentially innovative, low-environmental-impact solution for the future.

Alternative proteins, in various forms, are already popping up in well-known supermarket brands, on food trucks and even the menus of Michelin-starred restaurants.

The greatest challenge is to scale up production and bring down costs so they can be a viable food option for the majority of people worldwide. 

What are alternative proteins?

Alternative proteins are any protein sources other than wholefoods (grains, beans etc), meat, eggs or dairy from conventionally raised animals. They encompass a diverse range of options, including: 

• Plant-based protein: Various plants, such as soybeans, peas and lentils, offer protein-packed meat alternatives that can be produced in products that almost resemble meat-like texture and taste. 

• Insect protein: There are many regions in which insects like crickets or mealworms are a dietary staple with a high protein content. For scaled consumption, they can be ground down into a flour-like powder that is rich in protein, minerals and vitamins. 

• Microbial protein: Also known as mycoprotein, it’s produced by fermenting natural microorganisms like fungi or bacteria, examples in the market today include Quorn^TM.

• Engineered animal protein: Alternative animal-based products such as egg albumen protein can be replicated using precision fermentation to be used as the base in a wide range of food products, from bread to cake and more. 

• Cultured meat: This is produced from cells taken directly from an animal and grown in tightly controlled laboratory bioreactors, where they’re bathed in solutions that provide the right nutrients. It’s often referred to as ​“cultivated meat”, ​“lab-grown meat” or ​“cellular agriculture”. The main challenge is to form the cells into a structure and shape that resembles an animal food product we would normally eat. 

How can alternative proteins help tackle food security, sustainability and climate change issues ethically?

While the exact impact varies depending on the type of alternative protein and its production methods, many have a significantly lower environmental footprint than traditional livestock meat. 

For example, scaled-up production of cultured meat using environmentally responsible resources could have a carbon footprint 90% smaller than meat from beef cattle. The emissions from rearing edible insect varieties are up to 100 times lower than those from livestock. And if 50% of meat was substituted with plant-based products land-use emissions could be cut by 31% at the same time as drastically reducing deforestation and natural land degradation. 

Alternative proteins also alleviate concerns around animal welfare that surround intensive livestock farming. Plant-based and other alternative proteins cater to vegetarians, vegans, and those seeking diverse protein sources with a clear conscience. 

What does it take to produce alternative proteins at scale?

Alternative proteins are manufactured in a variety of ways depending on the protein in question. This depends on the right manufacturing process and infrastructure. With the right investment, the UK has the capability to become a major market in the rapidly expanding alternative proteins industry.

At CPI, we have experience developing innovative solutions at the intersection of food production and climate change. For example, we’ve worked with Met2Food to scale up a process in which microbes ferment carbon dioxide to make protein. We have also partnered with 3D Bio-Tissues to develop a cost-effective and ethical growth medium nutrient source for cultivated meat production. 

Our deep-tech food infrastructure includes our Novel Food Innovation Centre, launched in 2023, which supports the full food production process from ingredient production to formulation and packaging. 

Of course, rigorous safety regulations and testing are applied to all food products before they are ready for market, including alternative proteins. CPI’s Novel Food Innovation Centre operates to the globally recognised food safety quality standard, FSSC 22000. This ensures we deliver scientific food-based innovations whilst complying with food industry regulations. These standards enable the material produced in our labs to be safely ingested by humans. This is absolutely essential for SMEs to produce products potential investors and customers can put in their mouths and taste. 

With this investment in innovation and infrastructure in place, CPI is playing a vital part in leading the UK’s contribution to a more sustainable future for food production and a healthier planet.