Alternative proteins as substitutes for conventional sources
Alternative proteins (other than plants) have the potential to substitute for conventional animal-based products, in some cases as a complete replacement and in others partially, for example, as an ingredient or supplement in human or animal diets.
To illustrate, cultured meat and fermented alternative proteins (especially mycoprotein) could replace meat and dairy in the EU (mycoprotein is already present on the EU market, and cultured meat has been authorised in Singapore, Israel and the US), although consumer acceptance issues need to be overcome for cultured meat.
Algae and insects as foods hold the most potential as alternative ingredients in multi-ingredient products, also considering consumer acceptance issues.
However, both alternatives present some food safety/allergenicity risks that must be addressed through processing or during production stages (for algae).
Nutritional quality is also a consideration where alternative proteins are used as ingredients or supplements in procesed foods. Insects and algae also have the potential to replace a proportion of feed in the aquaculture, monogastric, and ruminant sectors.
In this section you can explore the opportunities and constraints associated with the four alternatives as substitutes for animal proteins, considering diet-related mortality risks, nutrient bioavailability, food safety, required processing levels, price and consumer acceptance.