Why Bother with Alternative Proteins?

Why Bother with Alternative Proteins?

In a world where supermarket shelves are stocked with a variety of protein sources – from beef and chicken to cod, eggs, soy, and lentils – one might wonder: why do we need even more options? This article explores that very question, beginning with the reasons for the search for alternative proteins. We’ll then present promising sources such as microalgae, bacterial, fungal, and insect-based proteins as valid options, and consider their potential to reshape our diets.

 

The Growing Need for Alternative Proteins

While it’s true that a variety of protein sources exist, they come with limitations:

 

  • Resource Limitations and Planetary health: Animal derived protein sources require significant amounts of land, water, and energy – resources that are limited – and their excessive use negatively impacts planetary health[1] which considers long-term environmental, animal and human wellbeing.

 

  • Allergenicity: Common plant proteins like soy and nuts can trigger allergies in some individuals. Including new types of protein sources helps address this challenge.

 

  • Food Security: Everyone, regardless of their social status and location, deserves reliable access to sufficient, safe and nutritious food. Including alternative proteins may help strengthen local food security, even in the face of unexpected events, like pandemics, conflicts, and climate change[2] [3].

 

Introducing alternative proteins isn’t about replacing existing options but complementing them to create a more resilient and sustainable food system.

This new take on food systems is very much needed, considering that by 2050, the global population is projected to reach nearly 10 billion[4] . Meeting the nutritional needs of a growing population will require a significant increase in food production, which will place even greater pressure on the environment and, more broadly, endanger planetary health.

There are concerns about how our current food system affects the environment now, let alone with a growing population in the future. Traditional livestock farming is resource-intensive. It occupies 83% of global farmland yet provides only 18% of our calories[5]. Moreover, it contributes significantly to greenhouse gas emissions, water and energy consumption and land use. For instance, beef production has a particularly high carbon footprint, requiring substantial water resources and leading to deforestation and biodiversity loss.

Expanding our protein options aims to improve food security. Food security, which means access to nutritious food for all, must consider population growth and potential disruptions like pandemics, conflicts, and climate change[6] [7]. In those scenario alternative proteins can support the food system as they often involve shorter and more localized supply chains compared to traditional livestock[8] [9]

As a result, creating a more resilient and sustainable food system – one that effectively addresses environmental and human wellbeing, allergies, and dietary preferences while ensuring food security – may requires increasing the variety of available protein sources, such as microalgae, bacterial, fungal, and insect-based proteins.

 

Exploring Alternative Protein Sources

Below, we present some of the characteristics of promising protein sources Innoprotein is focusing on. The attributes listed below are especially important in relation to planetary health – which considers long-term environmental and human wellbeing – and food security.

Microalgae have a protein content that can be up to twice as high as that of conventional protein sources. They produce bioactive compounds with potential health benefits, including antioxidant and anticancer properties [10] [11] [12]. Microalgae farming can help meet the growing global demand for protein while having a reduced environmental impact.

Bacteria are no effected by seasonality; they do no need arable land and only a very limited amount of water. They can produce up to 80% protein in their biomass. Bacteria grow quickly and use simple, renewable carbon sources (e.g., green methanol), this makes them a potentially resilient protein option that can help enhance food security

Fungi are rich in essential amino acids, fibre, and health-boosting compounds. Growing fungi requires far less land, water, and energy than livestock farming, helping to protect the planet while feeding a growing population. The low environmental impact of fungi may help ease the burden on planetary health

Insects, such as mealworms and black soldier fly larvae, require fewer resources than livestock in terms of land, water, and feed use. They also produce minimal greenhouse gas emissions. Their short life cycles allow for quick protein supply [13] [14], enhancing food security.

 

Bringing Diverse Protein Options to Our Tables

Alternative proteins are not just a futuristic concept – they may serve as practical and necessary response to our world’s environmental, economic, and nutritional needs. While the myth persists that we already have enough protein options, the reality is that our current system is unsustainable and vulnerable.

From algae and fungi to bacteria and insects, each alternative offers unique benefits that could complement existing sources. Together, they aim to form a more diverse, resilient, and sustainable protein portfolio for a growing global population.

Embracing these innovations doesn’t mean giving up familiar foods. It means opening the door to new possibilities that have the potential to benefit both people and the planet.

 

References

[1] Whitmee, S., Haines, A., Beyrer, C., Boltz, F., Capon, A. G., de Souza Dias, B. F., Ezeh, A., Frumkin, H., Gong, P., Head, P., Horton, R., Mace, G. M., Marten, R., Myers, S. S., Nishtar, S., Osofsky, S. A., Pattanayak, S. K., Pongsiri, M. J., Romanelli, C., … Yach, D. (2015). Safeguarding human health in the Anthropocene epoch: report of The Rockefeller Foundation– Lancet Commission on planetary health. The Lancet (British Edition), 386(10007), 1973–2028. https://doi.org/10.1016/S0140-6736(15)60901-1

[2] Sogari, G., Amato, M., Palmieri, R., Hadj Saadoun, J., Formici, G., Verneau, F., & Mancini, S. (2023). The future is crawling: Evaluating the potential of insects for food and feed security. Current Research in Food Science, 6, 100504–100504. https://doi.org/10.1016/j.crfs.2023.100504

[3] Webster, E., & Zumbansen, P. (2018). Introduction: transnational food (in)security. Transnational Legal Theory, 9(3–4), 175–190. https://doi.org/10.1080/20414005.2018.1581718

[4] Willett, W. et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

[5] Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

[6] Sogari, G., Amato, M., Palmieri, R., Hadj Saadoun, J., Formici, G., Verneau, F., & Mancini, S. (2023). The future is crawling: Evaluating the potential of insects for food and feed security. Current Research in Food Science, 6, 100504–100504. https://doi.org/10.1016/j.crfs.2023.100504

[7] Webster, E., & Zumbansen, P. (2018). Introduction: transnational food (in)security. Transnational Legal Theory, 9(3–4), 175–190. https://doi.org/10.1080/20414005.2018.1581718

[8] Rzymski, P., Kulus, M., Jankowski, M., Dompe, C., Bryl, R., Petitte, J. N., Kempisty, B., & Mozdziak, P. (2021). COVID-19 Pandemic Is a Call to Search for Alternative Protein Sources as Food and Feed: A Review of Possibilities. Nutrients, 13(1), 150-. https://doi.org/10.3390/nu13010150

[9] Boccardo, A., Hagelaar, G., & Lakemond, C. (2023). Evaluation of crises suitability of food systems: a comparison of alternative protein sources. Food Security, 15(6), 1647–1665. https://doi.org/10.1007/s12571-023-01390-4

[10] Amorim M.L. et al. (2021). Microalgae proteins: production, separation, isolation, quantification, and application in food and feed. Crit. Rev. Food Sci. Nutr. 61(12), 1976-2002. (https://pubmed.ncbi.nlm.nih.gov/32462889/)

[11] Caporgno M.P., Mathys A. (2018). Trends in Microalgae Incorporation into Innovative Food Products with Potential Health Benefits. Front. Nutr. 5, 58. (https://pubmed.ncbi.nlm.nih.gov/30109233/)

[12] Krishna A et al. (2019). Microalgae: A potential alternative to health supplementation for humans. Food Science and Human Wellness, 8(1), 16-24. (https://www.researchgate.net/publication/331467937_Microalgae_A_potential_alternative_to_health_supplementation_for_humans)

[13] van Huis, A., et al. (2013). Edible insects: Future prospects for food and feed security. FAO Forestry Paper, 171.

[14] https://food.ec.europa.eu/food-safety/novel-food/authorisations/approval-insect-novel-food_en#:~:text=The%20consumption%20of%20insects%20therefore,vitamin%2C%20fibre%20and%20mineral%20content.