• Plant-based and lab-grown proteins are gaining ground as cheaper, lower-emission food options.
• Governments and companies are investing in alternatives to ease food insecurity and reduce climate impact.
Rising Demand for Cheaper, Climate-Friendly Protein
As global food prices remain volatile and climate concerns intensify, alternative proteins are emerging as a potential solution. Plant-based meats, microbial proteins, and lab-grown meat aim to provide affordable and environmentally sustainable nutrition.
According to the UN’s Food and Agriculture Organization, conventional livestock farming accounts for about 14.5% of global greenhouse gas emissions. Alternative proteins, by contrast, often require less land, water, and energy. A report by the Boston Consulting Group found that plant-based proteins emit up to 90% less greenhouse gases compared to traditional meat.
This potential is drawing serious investment. In 2024 alone, venture capital firms poured over $2.5 billion into alternative protein startups. Governments are also stepping in. The European Union launched a €50 million fund for sustainable protein research, while Singapore became the first country to approve cultivated chicken for commercial sale.
More Accessible Options Hit the Market
Consumers are already seeing the results on supermarket shelves. Products made from soy, pea, and fava beans now go beyond burgers and sausages. New options include dairy-free yogurts, high-protein snacks, and even seafood analogues like plant-based tuna.
Meanwhile, fermentation-based and cultivated meat startups are making progress on price. Companies like Meati and Upside Foods are piloting production facilities designed to scale. While lab-grown meat still costs more than traditional meat, costs have dropped by over 90% in the past five years, according to The Good Food Institute.
Major food companies are responding to the shift. Nestlé, Unilever, and Tyson Foods have invested in or launched their own alternative protein lines. These moves signal a shift from niche novelty to mainstream acceptance.
In countries where meat prices have surged, alternative proteins can offer economic relief. For lower-income communities or regions with food supply challenges, shelf-stable, protein-rich options like lentil-based mixes or chickpea flour products are being positioned as long-term solutions.
The Bigger Picture
The rise of alternative proteins is more than a consumer trend. It reflects a systemic shift in how food is produced and consumed. With mounting pressure to feed a growing population while reducing environmental harm, alternative proteins offer a practical path forward.
They may not replace traditional meat entirely, but they provide an important buffer against supply chain disruptions, rising food costs, and ecological damage. As technology improves and adoption grows, these proteins could help create a food system that’s both affordable and resilient in the face of climate change.
Jacob Anderson is a food journalist at EatGazette.com, covering culinary trends, food culture, and sustainability. He discovered his passion for storytelling while earning his journalism degree at the University of Wisconsin–Madison, where he first began exploring the deeper stories behind what we eat.