Food ingredients & alternative proteins

As protein consumption in developed countries continues to rise, mounting public interest in animal welfare and environmental conservation has given birth to a rise in responsible consumption. Consumers increasingly want to know where their food comes from, what it is made of, and how sustainably it was sourced.

At the same time, developing countries are increasingly relying on alternative proteins as a viable solution to meet their growing nutritional needs without overburdening natural resources. These innovative food sources, ranging from edible insects and plant-based proteins to legumes, pulses, soy and grains not only provide efficient and sustainable ways to produce protein but also reduce dependency on traditional livestock farming, which is often resource-intensive and environmentally challenging.

For food and agribusinesses, this shift towards ethical, environmentally conscious and sustainable foods presents an imperative for agrifood businesses to innovate and align their practices with the evolving values, trends and concerns of their consumers. New consumption practices are providing a wealth of new opportunities. In Europe alone, the vegan population has more than doubled in recent years, reaching almost 4% in 2020, and the global plant-based food market is expected to reach USD77.8 billion by 2025.