Alternative Proteins

Alternative Proteins: Satisfying the Increasing Protein Demand in a Sustainable Way

There are several global trends driving the requirement for new protein sources. The world’s growing population demands more and more food, while land for agriculture is limited. Many people are reducing or eliminating their consumption of animal products to reduce environmental impact, improve their health, or for their lifestyle.

All these factors lead to a rise in consumers seeking substitutes and more sustainable options that have revolutionized the market for alternative proteins.

A Sustainable Approach

Finding solutions to supply this increasing demand requires a sustainable approach. With a network of entrepreneurs, multinational food companies, and food-tech startups, ICL offers novel food technologies to meet these modern needs. Sustainable practices for the development and manufacturing of meatless protein sources are becoming increasingly critical.

Our focus is on finding and creating food tech solutions which improve the quality and culinary experience of plant-based proteins. This includes:

· Proteins with unique nutritional profiles.

· New and more economic sources of taste-neutral proteins.

· Proteins with a functional edge like improved gelling, binding, or foaming behaviors.

ICL is also seeking novel food extraction technologies and natural ingredients. For example:

• Ingredients that leverage the natural properties of phosphates.
• Co-ingredients and adjuvants for phosphates, improving stability, taste, and texture.
• Texture agents that increase succulence at different temperatures and that increase water binding in processed food.
• Chelators and natural preservatives.

A Sustainable Solution for a Global Economy

Alternative proteins contribute to the efforts for more sustainable food production. As populations increase, so does food demand. To counterbalance economic pressures, it’s crucial to drive innovation and develop sustainable alternatives and diversify the global protein supply.

Vegetable based proteins require less resources. Additionally, the cultivation of certain high-protein crops have a positive impact on soil quality due to inherent nitrogen-fixing properties.

Alternative protein categories include:

• Proteins from plant-based and aquatic crops. These can be easily adapted into everyday life with the production of meat alternatives that mimic the texture and taste of their meat-based flavors. They can be prepared in a similar way, lowering the learning curve and barriers for adoption.
• Fermentation-derived proteins. Derived from yeast, fungi, and bacteria, these are meatless solutions that produce a variety of proteins from diversified substrates such as sugar or agricultural side streams.
• Meat cultivated from animal cells. These proteins have their origins in animal biology with minimal land requirements.

· High protein fruit and vegetable varieties. These can provide high levels of proteins with minimal transformative processing and include nuts, peas, and jackfruit.

The future of food technology is driven by the increase of alternative proteins which benefit human health, environmental sustainability, and food system resilience through ongoing innovations.

Health Benefits of Alternative Proteins

The increased popularity of high protein meat alternatives is driven by several factors. While some choose plant-based foods for environmental, health, or nutritional reasons, the demand for high-quality and nutrient-rich options is immense around the world. Meat alternatives offer many bodily benefits which include:

Better Digestion

Meatless protein sources such as vegetables, cereals, legumes, seeds, and nuts contain high amounts of fiber that improve digestion. Adequate consumption of dietary fiber is essential for a healthy diet.

Improved Metabolism

Metabolism is the process in which the body turns food into energy. Eating a diet high in fiber helps to boost metabolism. The body tries to digest insoluble fiber and, in the process, expends more energy. The more energy the body must put into digestion, the more the metabolism is accelerated.

Supports Immune System

Plants as effective mediators. provide a unique blend of vitamins, minerals, antioxidants, and other components that cannot be achieved from other food sources. These nutrients help to keep cells healthy so the immune system can work at its best.

Younger Generations Leading the Way

According to Fiona Dyer, Consumer Analyst at GlobalData, “The shift toward plant-based foods is being driven by millennials, who are most likely to consider the food source because of lifestyle and environmental impacts when making their purchasing decisions.”

Millennials are leading the way, demanding sustainable solutions to conventional protein products, many adopting a “flexitarian” diet:one which is mostly meat-free but occasionally incorporates animal proteins. The popularity of this lifestyle and diet amongst this population is growing.

Millennials are seeking a variety of alternative protein sources in restaurants, supermarkets, and even fast-food chains. The market has responded with an assortment of tasty alternatives to the most common traditional proteins.

Flexitarian Diets Growing in Popularity

“Flexitarian” is a term first coined in the 1990s to describe a flexible approach to eating, centered on the consumption of plant-based foods without rigid rules around eating meat and other animal products.

A flexitarian diet is an approachable option, giving meat eaters a way to reduce their consumption of animal proteins without feeling a drastic change. By opting out of dietary approaches such as “Meatless Mondays” or “Raw Until 4”, those who are hesitant to define themselves as vegan or vegetarian find an opportunity to eat healthier and lower their impact on the environment and food systems.

ICL’s Commitment to the Future of Food Innovation

As the world of food rapidly changes and evolves, ICL contributes by producing ingredients from a variety of meat alternatives from an array of sources. We aid in making processed food that is healthier, more affordable, and better tasting. In the search for alternative foods, consumers want to make a conscious choice without sacrificing quality or experience.

Food preferences vary widely worldwide, requiring texture and mouthfeel to be customized by region. This ensures that alternatives in the dairy, seafood, poultry, meat, bakery, and beverage segments offer a taste profile that appeals to different varieties of consumers.

At ICL, we recognize our responsibility for innovative, sustainable food solutions. We work closely with the food technology industry to support the development of alternative proteins worldwide. We deliver essential ingredients and crops, transforming the quantity and quality of a vast sector of food produced.