The Evolution of the Protein Value Chain Sustainable Protein Systems for a Growing World

As the world's population is on course to surpass ten billion by 2050, our food systems face the challenge of providing sustainable nutrition without further harming harming the planet. Animal-based diets and the reliance on animal-derived proteins are significant contributors to environmental degradation and public health issues. Not only is the global population increasing, but the expanding middle class in developing nations is driving a surge in protein demand, intensifying the strain on our environment.

- Dr. Christian Kern*

Animal proteins are a principal factor in climate change, biodiversity loss, and the draining of freshwater resources, with the agricultural food sector responsible for approximately 25% of all greenhouse gas emissions. To address these issues, we must diversify protein sources and reduce food loss and waste, ensuring that alternatives are not only accessible, but also desirable to consumers.

Over the past five years, the protein value chain has undergone significant plant-based transformation with proteins rising in popularity and consumer acceptance. Despite this progress, challenges remain formidable to further advance the industry. The food industry is tasked with designing more efficient processes that use less energy and water to extract and purify plant- based proteins. Additionally, there is an urgent need for a new wave of protein concentrates and isolates to support specific market demands.

This includes the development of specific fractionation processes crucial for preserving or enhancing protein functionalities for use in plant based foods, where taste profiles and textural properties are vital for consumer acceptance.