From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
Having an alternative to protein is bang on trend right now, there are a few which come in top of the list:
1. Fermentation-based dairy alternatives
This technology enables the programming of micro-organisms to produce complex organic molecules such as proteins. There will be more opportunities in 2022 for non-dairy categories to be introduced to the shelves.
2. Blurring the alt protein lines
It is expected that the lines between protein pillars, plant-based fermentation and cultivated meat will continue to blur through 2022.
3. Plant-based diversification
There will be an expansion of other categories such as bacon, pepperoni, eggs and milk.
4. More regulatory approvals on the cards
It is anticipated that 2022 is the year when more consumers will try cultivated meats and seafood products.
5. Sustainability
There's no doubt that because of the sustainable benefits of alternative proteins over animal-based products, this will be top of mind for consumers.
6. Investment injections
As alternative proteins continue to raise capital in 2021 there are many funding rounds that have been started
7. Increased government involvement
There is increased funding in the protein space
This article first appeared in Food Navigator
