Perspectives on Future Protein Production

Abstract

An increasing world population, rising affluence, urbanization, and changing eating habits are all contributing to the diversification of protein production. Protein is a building block of life and is an essential part of a healthy diet, providing amino acids for growth and repair. The challenges and opportunities for production of protein-rich foods from animals (meat, dairy, and aquaculture), plant-based sources (pulses), and emerging protein sources (insects, yeast, and microalgae) are discussed against the backdrop of palatability, nutrition, and sustainability.

Keywords: alternative protein; aquaculture; livestock; plant protein; protein.

Figure 1

External forces, such as population growth and dynamics in the face of climate change, are leading to consumer concerns over the impact of their diet on the planet, their own health, and animal welfare. Consumers are increasingly making discerning choices looking for tasty, convenient, affordable, natural, clean label, nutritious products with verifiable credentials. Protein industries face a range of challenges from social license and consumer acceptance to research translation/adoption to scaled production. To address the forces, drivers, and desires, sustainable solutions, such as nutritionally optimized foods, innovative food manufacturing, novel protein production systems, and co-product valorization and/or waste utilization must be implemented.