Alternative proteins
While the EU is not deficient in protein for food or feed per se, alternatives to conventional animal proteins are increasingly being considered, from the perspective of:
- health and nutrition,
- environmental sustainability,
- to increase resilience in EU food security.
The range of alternative proteins considered in a European context belongs to three main groups:
- plant-based alternatives to conventional animal proteins[1],
- protein alternatives that are relatively new to the EU but have been important in other cultures and contexts,
- protein alternatives that are entirely new to human and animal diets.
The total of alternative proteins consumed in 2020 worldwide were estimated at 13 million metric tonnes, approximately 2% of the animal protein market, and this includes plant-based alternatives.[2]
The exact percentage of protein derived from algae[3], insects, microbially-fermented products, and cultured meat is unknown, but is estimated to be a fraction of this total, both globally and at the EU level. The extent to which each of these alternative protein groups currently contributes to the protein balance in the EU and globally varies accordingly.
Explore this section of the map for more details.
[1] Plant-based alternatives refers to plant proteins (e.g. wheat, soy, peas and lentils, nuts and seeds) that are used as a direct substitute for animal-based products, particularly where they are trying to mimic conventional animal-based protein sources in taste, texture and/or nutritional composition.
[2] Witte B, Obloj P, Koktenturk S, Morach B, Brigl M, Rogg J, Schulze U, Walker D, Von Koeller E, Dehnert N, Grosse-Holz F. Food for Thought: The Protein Transformation, 2021 BCG. https://web-assets.bcg.com/a0/28/4295860343c6a2a5b9f4e3436114/bcg-food-for-thought-the-protein-transformation-mar-2021.pdf The authors do not define the range or types of alternatives that comprise this total, although plant-based ‘meats’, and alternatives that mimic meat made from microorganisms are referenced.
[3] Algae is sometimes included with plants in estimates of the protein balance for food (e.g. https://www.expertmarketresearch.com/reports/europe-plant-protein-market), complicating an assessment of its current role in global and EU diets.