Let’s face it, the food industry doesn’t have the greatest reputation environmentally speaking. With the sector accounting for nearly a third of the world’s greenhouse gas emissions, it’s time for food producers to rethink their sustainability standards and work towards lowering their carbon footprint. But how can food producers put healing over harming, without compromising profitability?
Using grains for market gains
Research has shown that plant-based proteins offer a clear pathway to healthier and more sustainable diets, as they require fewer resources (e.g. water and land) and pack more fibre than their animal counterparts.
Plant proteins have now moved beyond niche markets, with an eye-opening 83% of consumers saying they would be willing to substitute beef for plant-based alternatives once a week. And this isn’t a fleeting phenomenon either, as plant-based options are continuing to gain trust over time. In fact, 49% of UK consumers expressed greater confidence in these products than they did in 2021.
It’s these newly coined ‘climavores’ that are driving the demand for plant-based proteins, giving a remarkable opportunity for food producers to win two-fold: implementing sustainability practices for a net-zero future while meeting the buying demands of today’s customers.
The next major disruptor is cultivated meat
While plant proteins are proving a valuable investment for food producers, another potential solution has emerged: cultivated meat (also referred to as lab-grown meat or cultured meat). By taking cells from an animal or single chicken egg, scientists can grow nascent tissues in a controlled environment to create an amount of high-quality meat continuously.
This reality isn’t far from the near future. In 2020, Singapore took the leap and cemented itself as the first country to authorise cultivated meat for human consumption, with the US and Israel following suit in 2024.
Now, after attracting a surge in investment, the UK officially became the first country in Europe to approve cultivated meat on the market, making its recent debut in dog food. Food regulators have even suggested that cell-cultivated meat could be on sale in the UK within a few years.
While the idea may be unconventional, this milestone now begs the question: could cultivated meat be the next sustainable alternative for protein in food production?
Considerations for the lab-grown alternative
To understand whether cultivated meat offers a viable solution for food producers, we must look at key factors like sustainability and demand. Studies on lab grown meat are contrasting: some studies demonstrate that cultivated meat can offer environmental gains compared to conventional meats, using much less land and having lower nitrogen-related emissions (usually due to fertiliser use).
Conversely, other studies suggest that current production methods for lab-grown meat may result in higher greenhouse gas emissions than traditional beef production, primarily due to the energy-intensive nature of the cultivation process. Making the production process more efficient, on a large scale, and relying on renewable energy could substantially reduce its environmental impact making it a great alternative to meat.
As is the case with many new technologies, developing the infrastructure necessary to scale lab-sized batches into industrial-level production is a monumental undertaking. Production costs, despite having made strides in recent years, are still considerably higher than traditional meat, affecting consumer priorities concerning affordability.
Cultivated meat’s impact on employment
With this potentially significant shift also comes a key question regarding cultivated meat’s impact on employment. Would this protein alternative contribute to fewer jobs, or would the agricultural market simply shift?
While it’s possible that cultivated meat will lead to a minor decrease in factory farm jobs, it’s equally plausible that new jobs will emerge as a result. Roles in food science, cell biology, and specialised manufacturing and distribution networks.
There needs to be trust
Above all, for any alternative to truly succeed, there needs to be trust. Elements such as taste, nutritional value, affordability, and animal welfare will likely be called into question, and consumers need to be assured that meat is safe, nutritious, and responsibly sourced before they embrace it on a large scale.
This calls for transparency in production processes, a clear science-backed outline of the benefits, and rigorous regulatory oversight. Hopefully, as consumer confidence grows, and production costs decrease (as anticipated), cultivated meat has the potential to become a highly profitable asset for food producers. Only time will tell.
Food for thought: The profit potential of protein alternatives
ESG targets, brand image, profitability - when it comes to sustainability strategies, food producers have a lot to think about. With the booming market demand for protein alternatives, the power of adapting recipes to incorporate more carefully sourced ingredients shouldn’t be overlooked.
By seizing these financial and environmental opportunities, even the smallest changes can yield substantial benefits, such as increased resource efficiency, market expansion, and positive change for individual companies as well as the food industry. It all boils down to putting your best foot forward with the available data to make informed decisions that cut carbon and generate positive ROI.