New foods, new alternatives
Alternative proteins are changing the way people eat and think about food
The alternative protein industry has made rapid progress in recent years. Plant-based burgers are increasingly indistinguishable from their ground meat counterparts and microorganisms are converting biomass into larger volumes of protein for meat and dairy alternatives and other key ingredients. Cultivated meat has moved from the lab to pilot production facilities and onto a handful of restaurant menus. At GEA, we call this growing array of alternative proteins new food.
For our new report New Food Frontiers, GEA surveyed more than 1,000 chefs globally to get their views on new food, including cell-based foods and beverages. This, combined with in-depth reporting as well as interviews from thought-leaders, industry experts and investors, provides a nuanced view of the opportunities and hurdles industry faces in scaling up alternative protein production to increase uptake.
A broad shift to plant-based foods, cultivated meat and other alternative proteins promises to satisfy the hunger of future generations while mitigating further climate impact