What Are Alternative Proteins?
‘Alternative proteins’ is a common term that regroups different technologies aiming at replacing animal proteins in the food system, in order to limit its inefficiencies. There are 3 categories of alternative proteins:
1. Plant-based proteins made from various ingredients, most notably soybeans, peas, wheat.
2. Fermentation, a technic that includes cultivation of microbes like yeasts for the production of either Meat-like substitutes, eggs and dairy proteins or special ingredients.
3. Cultivated meat, that is obtained by taking cells from animals and cultivating them where they can reproduce quickly with the right nutrients and environment. More: Clean Meat – Beefing Up the Options
While plant-based proteins are already relatively widely available on the market, proteins from the other 2 sources are still in the development stages. According to forecasts, they will be complementing the market for alternative proteins starting around 2030. In addition, there are ‘conscious proteins’, or sustainable animal protein sources. A wide range of sustainable protein sources, both plant- and animal-based, is 1 of 8 focus areas in the METRO sustainability Strategy. As part of this, METRO has established a Position on Conscious Proteins.