Plant-based alternatives
Plant-based alternatives to meat and dairy products aim to replicate at least to some degree the taste and textures of conventional animal proteins.
These exist on a spectrum: from plants high in protein that are unprocessed or minimally processed, such as peas and lentils, to more processed products such as soy-based tofu and highly processed plant-based products that use biotechnology advances to replicate as closely as possible the taste and texture of meat and dairy products.[1]
Projections for alternative proteins imply that most are currently plant-based, and will continue to dominate to 2030.[2]
[1] World Economic Forum (WEF). Meat: the Future series – Alternative Proteins, 2019. https://www3.weforum.org/docs/WEF_White_Paper_Alternative_Proteins.pdf
[2] Frezal C, Nenert C, Gay H. Meat Protein Alternatives: Opportunities and Challenges for Food Systems’ Transformation, OECD Food, Agriculture and Fisheries Papers, No. 182, OECD Publishing, Paris, 2022. https://doi.org/10.1787/387d30cf-en.