Non-plant-based alternatives
The second group of alternative proteins are relatively new to the EU or specifically for protein production, but there are long-running precedents for their use in other cultures and contexts: these include micro- and macro-algae cultivation and insects.
The third group includes alternatives that are entirely new in the sense that they have not until very recently been a protein source for human or animal diets anywhere: they are microbial fermentation and cultured meat. Explore each of these alternatives via the links below.