Future food: A report on alternative proteins 2018
Unsustainable rates of consumption, coupled with anticipated population explosion and pressure on natural resources has given rise to the discussion on Alternative Proteins. Taking into account a growing population and shifting diets, the world will need to produce 69 percent more food calories in 2050 than we did in 2006. (e.g. compared to staples such as potatoes, wheat, and rice, the beef per calorie requires 160 times more land and produces 11 times more greenhouse gases)
Environmental Concerns
To feed the growing population and shifting diets of meat, the world will need to produce 69% more food calories in 2050 than we did in 2006. This would translate to greater GHG footprint and pressure on environmental resources (water, land, energy).
Consumer – Emerging Health Risks, Heightened Health Perception and Welfare Sentiments
More open towards plant-based protein sources from a health and nutrition as well as environmental and animal welfare perspective. Protein seeing a shift from being a ‘fitness’ ingredient in the past to a ‘health and wellness’ ingredient.
Ethical Nourishment
Is it ethical to divert 40%+ of our global agricultural output towards meat production (which benefits only a small percent of the population) when close to a billion people still suffer from malnutrition?
Report contents:
Landscape and activity
Megatrends driving Alternative Protein
How are companies reacting
Game changing startups
Market projection
Meat replacements – axisting market and market drivers
Unsustainable rates of consumption, coupled with anticipated population explosion and pressure on natural resources has given rise to the discussion on Alternative Proteins. Taking into account a growing population and shifting diets, the world will need to produce 69 percent more food calories in 2050 than we did in 2006. (e.g. compared to staples such as potatoes, wheat, and rice, the beef per calorie requires 160 times more land and produces 11 times more greenhouse gases)
Environmental Concerns
To feed the growing population and shifting diets of meat, the world will need to produce 69% more food calories in 2050 than we did in 2006. This would translate to greater GHG footprint and pressure on environmental resources (water, land, energy).
Consumer – Emerging Health Risks, Heightened Health Perception and Welfare Sentiments
More open towards plant-based protein sources from a health and nutrition as well as environmental and animal welfare perspective. Protein seeing a shift from being a ‘fitness’ ingredient in the past to a ‘health and wellness’ ingredient.
Ethical Nourishment
Is it ethical to divert 40%+ of our global agricultural output towards meat production (which benefits only a small percent of the population) when close to a billion people still suffer from malnutrition?
Report contents:
32 pages
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