Last updated on June 15th, 2023
Traditionally, when many people hear the word “protein,” they think of meat. But, if you’ve been in any grocery store in the past few years, you’ve probably noticed a lot of alternative proteins hitting the shelves. Alternative proteins are becoming more and more popular today. In 2021, plant-based food sales grew 6.2%, and total plant-based market value hit an all-time high of $7.4 billion.
According to the University of Melbourne, alternative proteins are “plant-based and food-technology alternatives to animal protein. They include food products made from plants (for example, grains, legumes, and nuts), fungus (mushrooms), algae, insects, and even cultured (lab-grown) meat.”
Why are alternative proteins becoming so popular? Mckinsey found that the number one reason people are drawn to alternative proteins is for their own health, and secondary factors include environmental concerns and animal welfare. Below are four alternative proteins that you may see more of in 2022.
4 Types of Alternative Proteins
1. Plant-based meat
This is probably one of the alternative proteins you’re most familiar with. Beyond Meat and Impossible Foods have become popular brands for plant-based burgers and other “meat” products, like chicken. Plant-based meats are so popular that even fast-food chains across the country are serving them. Burger King has the Impossible Whopper, and Starbucks serves an Impossible breakfast sandwich for customers who are looking to consume less (or no) meat.
How are these plant-based meats made to taste and look like meat from an animal? According to the New York Times, Impossible Foods uses soy and potato protein, and Beyond Meat uses pea, rice, and mung bean protein to create their burger patties. Both brands use coconut oil to imitate the fattiness, and Impossible uses leghemoglobin, and Beyond uses beet extract to match the color of a burger.
2. Fermented Proteins
Fermentation techniques like the ones used for making beer can also be used to create alternative proteins. A company called Clara Foods ferments yeast to develop proteins with the same genetic profiles as eggs. People can then use Clara Foods’ products in the same way they would use eggs, like in a breakfast scramble.
Some vegan cheeses also rely on the fermentation process to get a funkier flavor. Cheesemakers soak nuts and then blend them with water for the milky base of the cheese. Then, this milk-like substance ferments and forms curds. The cheesemaker drains this curd with cheesecloth and then makes the cheese into whatever shape they want.
3. Lab-grown meat
Lab-grown or cultivated meat is created by using cells from a living animal and cultivating it to grow in a lab. While this process is still being tinkered with and cultivated meat is not for sale in the U.S. just yet, many believe that this will cut down on the need for animals to be bred and killed for consumption.
This meat is technically real meat and is different from plant-based meat alternatives. The jury is still out on what the environmental impact of lab-grown meat will be, but lab-grown beef requires 45% less energy use, 99% less land use, and produces 96% fewer greenhouse gas emissions than conventional beef.
4. Insect protein
Nobody is expecting you to serve a plate of crickets to the residents in your community, but edible insect proteins are gaining popularity. Edible insects may be an environmentally friendly choice for protein (and vitamins and minerals!) in the future. They require less land and water than traditional proteins in the U.S. and produce less greenhouse gas emissions. In fact, the global market for edible insects has been predicted to be $8 billion by 2030.
One company, Aspire Food Group, makes cricket protein powder that is used mainly in pet food but is safe for human consumption too.
As a healthcare community that provides food to residents, you should start thinking about alternative proteins and how you can incorporate them into your menu. They aren’t only for vegan and vegetarian residents. As we mentioned above, many people are interested in alternative proteins for health or environmental reasons. We expect this number to grow as younger populations reach the ages where they will need long term care. If you’re interested in providing alternative proteins in your community, Culinary Services Group can help you decide which may fit best and work with you to develop enticing menu options. Contact us here.
