Alternative proteins, new opportunities in the food tech

Alternative proteins represent a rapidly growing industry that brings different levels of innovation to the food sector. Global demand for meat and dairy products will continue to grow. However, given today’s challenges in agriculture, the focus is now on alternative protein sources. For example, cellular agriculture includes a collection of promising technologies with which it is possible to produce meat or dairy products, but in a way that respects animals and the planet. On the other hand, plant-based meats are increasingly common in diets around the world: consumers will soon be able to cook the most popular recipes with alternative proteins, especially those that call for less structured meats such as ground beef. Another interesting aspect concerns the sensory analysis of products with alternative proteins: they will soon reach the full parity of taste, texture and price of animal proteins. The activities involving the production of alternative proteins aim to give the agrifood ecosystem an important boost inherent in food innovation, by developing the fundamental knowledge on the existing production line expansion structures and the related qualified personnel. The growing awareness from part of consumers that a diet rich in foods of plant origin is beneficial to health pushes companies to develop this type of food product, i.e. plant-based.