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 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.
New Food Frontiers
Realizing the promise of alternative proteins
Key findings
Sustainable food systems needed
Alternative proteins can make our food systems more reliable and lower their impact on our planet.
Food production is evolving
Alternative proteins are already transforming how we produce food.
Chefs are using alternative proteins
Food professionals worldwide are embracing alternative proteins.
Consumers in driving seat
Consumers are open to alternative proteins and already driving the change.
Innovation required to scale up
Technological innovation will be key to producing alternative proteins at scale.
A key component of the New Food Frontiers report, our GEA Chef Survey on New Foods considers the rise of alternative proteins through the eyes of chefs around the globe. The survey provides important insights about how they are navigating the current food transformation. It sheds light on their experience with new food products, the current demand among restaurant guests and what chefs expect to see in the near future.
+ 1,000
+ 1000 chefs from 11 countries took part in our survey.41%
41% are very familiar with plant-based foods & beverages.~ 90 %
~ 90% see more customer demand for alternatives to conventional meat & dairy.~ 90 %
~ 90% have reduced their own meat consumption
New Food Frontiers
GEA chef survey on new food
New Food thought leaders
Downloads
Contact us at GEA
Contact
Matthias Schnettler
Contact
Fanny Förster
New Food at GEA
