dEjournals Home Page
Competitio
Online ready Current Most Read Archives Search
Register Login

Competitio

Vol. 22 No. 1-2 (2023)
Papers

The development of companies producing alternative protein end-products

Published:
2024-07-13
DOI Linkhttps://doi.org/10.21845/comp/2023/1-2/1
Author
János Szenderák
View
PDF (Hungarian)
Keywords
sustainable food system alternative protein consumption environmental impact
License

Copyright (c) 2022 Competitio

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How To Cite
Selected Style: APA
Szenderák, J. (2024). The development of companies producing alternative protein end-products. Competitio, 22(1-2), 3-23. https://doi.org/10.21845/comp/2023/1-2/1
Received 2022-04-18
Accepted 2022-10-07
Published 2024-07-13
Abstract

Excessive consumption of animal-based protein has led to a significant negative impact on the environment and human health. Companies producing alternative protein end-products aim to produce substitute products that are similar to conventional animal-based products with less environmental impact. In this research, 955 alternative protein companies were analyzed using descriptive methods. The results revealed a significant increase in the number of companies after 2015, indicating high industry potential and an increasing global focus on sustainability. Plant-based products dominated the production structure because they were more appealing to consumers and may reach price parity sooner. Current food systems are unsustainable. Thus, although some factors still hinder the market uptake of alternative proteins, a shift towards a more sustainable food system is inevitable in the future.

References
  1. Baden, M. Y., Liu, G., Satija, A., Li, Y., Sun, Q., Fung, T. T., Rimm, E. B., Willett, W. C., Hu, F. C. & Bhupathiraju, S. N. (2019). Changes in plant-based diet quality and total and cause-specific mortality. Circulation, 140(12), 979-991.
  2. BEUC. (2020). One bite at a time: consumers and the transition to sustainable food Analysis of a survey of European consumers on attitudes towards sustainable food (pp. 44): The European Consumer Organisation (Bureau Européen des Unions de Consommateurs).
  3. Bodirsky, B. L., Dietrich, J. P., Martinelli, E., Stenstad, A., Pradhan, P., Gabrysch, S., Mishra, A., Weindl, I., Le Mouel, C., Rolinski, S., Baumstark, L., Wang, X., Waid, J. L., Lotze-Campen, H. & Popp, A. (2020). The ongoing nutrition transition thwarts long-term targets for food security, public health and environmental protection. Scientific Reports, 10(1), 19778. doi: 10.1038/s41598-020-75213-3.
  4. Boehm, S., Lebling, K., Levin, K., Fekete, H., Jaeger, J., Waite, R., Nilsson, A., Thwaites, J., Wilson, R., Geiges, A., Schumer, C., Dennis, M., Ross, K., Castellanos, S., Shreastha, R., Singh, N., Weisse, M., Lazer, L., Jeffery, L., Freehafer, L., Gray, E., Zhou, L., Gidden, M. & Galvin, M. (2021). State of Climate Action 2021: Systems Transformations Required to Limit Global Warming to 1.5°C (pp. 249). Washington, DC: World Resources Institute.
  5. Broeckhoven, I., Verbeke, W., Tur-Cardona, J., Speelman, S., & Hung, Y. (2021). Consumer valuation of carbon labeled protein-enriched burgers in European older adults. Food Quality and Preference, 89, 104114. doi: https://doi.org/10.1016/j.foodqual.2020.104114
  6. Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8-17. doi: https://doi.org/10.1016/j.meatsci.2018.04.008
  7. Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766-783. doi: https://doi.org/10.1016/j.jclepro.2016.04.082
  8. Cole, M. B., Augustin, M. A., Robertson, M. J., & Manners, J. M. (2018). The science of food security. npj Science of Food, 2(1), 14. doi: 10.1038/s41538-018-0021-9
  9. Edge, M. S., & Garrett, J. L. (2020). The Nutrition Limitations of Mimicking Meat. Cereal Foods World, 65.
  10. European Commission. (2020). Farm to Fork Strategy. For a fair, healthy and environmentally-friendly food system (pp. 23). https://ec.europa.eu/food/horizontal-topics/farm-fork-strategy_hu#Strategy: European Commission.
  11. FAO. (2018). The future of food and agriculture – Alternative pathways to 2050. Summary version. (pp. 60). Rome: Food and Agriculture Organization of the United Nations.
  12. GFI. (2020a). European Parliament REJECTS veggie burger ban, but ‘ties the hands’ of plant-based dairy [Press release]
  13. GFI. (2020b). Reducing the price of alternative proteins (pp. 14). https://gfi.org/reducing-the-price-of-alternative-proteins/: The Good Food Institute.
  14. GFI. (2021a). Plant-Based Meat, Eggs, and Dairy 2020 State of the Industry Report (pp. 85). https://gfi.org/: The Good Food Institute.
  15. GFI. (2021b). The science of plant-based meat. https://gfi.org/science/the-science-of-plant-based-meat/: Good Food Institute.
  16. GFI. (2022a). Alternative protein company database. from The Good Food Institute https://gfi.org/resource/alternative-protein-company-database/
  17. GFI. (2022b). Plant-based foods 2021 U.S. Retail Market Insights (pp. 29). https://gfi.org/: The Good Food Institute.
  18. GFI. (2022c). Plant-based meat, seafood, eggs, and dairy 2021 State of the Industry Report (pp. 88). https://gfi.org/: The Good Food Institute.
  19. Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., Pierrehumbert, R. T., Scarborough, P., Springmann, M. & Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361(6399), eaam5324. doi: doi:10.1126/science.aam5324.
  20. Goldstein, B., Moses, R., Sammons, N., & Birkved, M. (2017). Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute. PLOS ONE, 12(12), e0189029. doi: 10.1371/journal.pone.0189029
  21. Graça, J., Calheiros, M. M., & Oliveira, A. (2015). Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet. Appetite, 95, 113-125. doi: https://doi.org/10.1016/j.appet.2015.06.024
  22. Heffernan, O. (2017). Sustainability: A meaty issue. Nature, 544(7651), S18-S20. doi: 10.1038/544S18a
  23. Huis, A. v. (2013). Potential of Insects as Food and Feed in Assuring Food Security. Annual Review of Entomology, 58(1), 563-583. doi: 10.1146/annurev-ento-120811-153704
  24. IFIC. (2021). Plant and Animal Protein Choices: Consumer Viewpoints and Purchasing Behaviors IFIC Consumer Research (pp. 39). https://foodinsight.org/plant-and-animal-protein-consumer-survey/: International Food Information Council.
  25. Machovina, B., Feeley, K. J., & Ripple, W. J. (2015). Biodiversity conservation: The key is reducing meat consumption. SCIENCE OF THE TOTAL ENVIRONMENT, 536, 419-431. doi: https://doi.org/10.1016/j.scitotenv.2015.07.022
  26. Makkar, H. P. S., Tran, G., Heuzé, V., & Ankers, P. (2014). State-of-the-art on use of insects as animal feed. Animal Feed Science and Technology, 197, 1-33. doi: https://doi.org/10.1016/j.anifeedsci.2014.07.008
  27. Mbow, C., Rosenzweig C., Barioni, L. G., Benton, T. G., Herrero, M., Krishnapillai, M., Liwenga, E., Pradhan, P., Rivera-Ferre, M. G., Sapkota, T., Tubiello, F. N. & Xu, Y. (2019). Food Security. In P.R. Shukla, J. Skea, E. Calvo Buendia, V. Masson-Delmotte, H.-O. Pörtner, D. C. Roberts, P. Zhai, R. Slade, S. Connors, R. van Diemen, M. Ferrat, E. Haughey, S. Luz, S. Neogi, M. Pathak, J. Petzold, J. Portugal Pereira, P. Vyas, E. Huntley, K. Kissick, M. Belkacemi & J. Malley (Eds.), Climate Change and Land: an IPCC special report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems (pp. 437-550). https: https://www.ipcc.ch/site/assets/uploads/2019/11/SRCCL-Full-Report-Compiled-191128.pdf.
  28. Michel, F., Hartmann, C., & Siegrist, M. (2021). Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives. Food Quality and Preference, 87, 104063. doi: https://doi.org/10.1016/j.foodqual.2020.104063
  29. Milford, A. B., Le Mouël, C., Bodirsky, B. L., & Rolinski, S. (2019). Drivers of meat consumption. Appetite, 141, 104313. doi: https://doi.org/10.1016/j.appet.2019.06.005.
  30. Morach, B., Witte, B., Walker, D., von Koeller, E., Grosse-Holz, F., Rogg, J., Brigl, M., Dehnert, N., Obloj, P., Koktenturk, S. & Schulze, U. (2021). Food for Thought: The Protein Transformation (pp. 48): Boston Consulting Group
  31. Muthayya, S., Rah, J. H., Sugimoto, J. D., Roos, F. F., Kraemer, K., & Black, R. E. (2013). The Global Hidden Hunger Indices and Maps: An Advocacy Tool for Action. PLOS ONE, 8(6), e67860. doi: 10.1371/journal.pone.0067860
  32. Oláh, J. (2022). A körforgásos bioökonómia hatása az élelmezés-, energia- és környezetbiztonság alakulására a 2050-ig szóló EU Stratégia tükrében E. Harsányi (Ed.) (pp. 221).
  33. Ranganathan, J., Vennard, D., Waite, R., Searchinger, T., Dumas, P., & Lipinski, B. (2016). Shifting diets: Toward a sustainable food future. Installment 11 of Creating a Sustainable Food Future (pp. 90). Washington, DC: World Resources Institute.
  34. Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1), 6276. doi: 10.1038/s41467-020-20061-y
  35. Sabaté, J., & Soret, S. (2014). Sustainability of plant-based diets: back to the future. The American Journal of Clinical Nutrition, 100(suppl_1), 476S-482S. doi: 10.3945/ajcn.113.071522
  36. Satija, A., & Hu, F. B. (2018). Plant-based diets and cardiovascular health. Trends in Cardiovascular Medicine, 28(7), 437-441. doi: https://doi.org/10.1016/j.tcm.2018.02.004
  37. Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J. G., De Bourdeaudhuij, I., Verbeke, W. & Gellynck, X. (2016). Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. Food Quality and Preference, 52, 27-31. doi: https://doi.org/10.1016/j.foodqual.2016.03.011.
  38. Searchinger, T., Waite, R., Hanson, C., Ranganathan, J., Dumas, P., Matthews, E., & Klirs, C. (2019). Creating a sustainable food future: a menu of solutions to feed nearly 10 billion people by 2050. Final report. Washington, DC: World Resources Institute.
  39. Shabalina, L., Kopteva, L., & Budagov, A. (2021). Innovative development of the meat industry in BRICS for the environment improvement. IOP Conference Series: Earth and Environmental Science, 937(2), 022080. doi: 10.1088/1755-1315/937/2/022080
  40. Slade, P. (2018). If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437. doi: https://doi.org/10.1016/j.appet.2018.02.030
  41. Smart Protein. (2021a). What consumers want: A survey on European consumer attitudes towards plant-based foods Country specific insights’ European Union’s Horizon 2020 research and innovation programme (No 862957) (2021). www.smartproteinproject.eu: ProVeg International.
  42. Smart Protein. (2021b). What consumers want: a survey on European consumer attitudes towards plant-based foods with a focus on flexitarians European Union’s Horizon 2020 research and innovation programme (No 862957) (2021) (pp. 58). https://smartproteinproject.eu/.
  43. Stoll-Kleemann, S., & Schmidt, U. J. (2017). Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors. Regional Environmental Change, 17(5), 1261-1277. doi: 10.1007/s10113-016-1057-5
  44. Szejda, K., Stumpe, M., Raal, L., & Tapscott, C. E. (2021). South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study. Frontiers in Sustainable Food Systems, 5(377). doi: 10.3389/fsufs.2021.744199
  45. Tilman, D., & Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515, 518. doi: 10.1038/nature13959
  46. UNEP, & ILRI. (2020). Preventing the Next Pandemic: Zoonotic diseases and how to break the chain of transmission UNEP’s Frontiers Report Series (pp. 82). Nairobi, Kenya: United Nations Environment Programme and International Livestock Research Institute.
  47. Van Loo, E. J., Caputo, V., & Lusk, J. L. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter? Food Policy, 95, 101931. doi: https://doi.org/10.1016/j.foodpol.2020.101931.
  48. Watling, C. Z., Schmidt, J. A., Dunneram, Y., Tong, T. Y. N., Kelly, R. K., Knuppel, A., Travis, R. C., Key, T. J. & Perez-Cornago, A. (2022). Risk of cancer in regular and low meat-eaters, fish-eaters, and vegetarians: a prospective analysis of UK Biobank participants. BMC Medicine, 20(1), 73. doi: 10.1186/s12916-022-02256-w.
  49. West, P. C., Gerber, J. S., Engstrom, P. M., Mueller, N. D., Brauman, K. A., Carlson, K. M., Cassidy, E. S., Johnston, M., Macdonald, G. K., Ray, D. K. & Siebert, S. (2014). Leverage points for improving global food security and the environment. Science, 345(6194), 325. doi: 10.1126/science.1246067
  50. Wickham, H., Averick, M., Bryan, J., Chang, W., McGowan, L. D. A., François, R., Grolemund, G., Hayes, A., Henry, L., Hester, J., Kuhn, M., Pedersen, T. L., Miller, E., Bache, S. M., Müller, K., Ooms, J., Robinson, D., Seidel, D. P., Spinu, V., Takahashi, K., Vaughan, D., Wilke, C., Woo, K., & Yutani, H. (2019). Welcome to the Tidyverse. Journal of open source software, 4(43), 1686. doi: 10.21105/joss.01686
  51. Wickramasinghe, K., Breda, J., Berdzuli, N., Rippin, H., Farrand, C., & Halloran, A. (2021). The shift to plant-based diets: are we missing the point? Global Food Security, 29, 100530. doi: https://doi.org/10.1016/j.gfs.2021.100530
  52. Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L. J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J. A., De Vries, W., Sibanda, L. M., Afshin, A., Chaudhary, A., Herrero, M., Augustina, R., Brnaca, F., Lartey, A., Fan, S., Crona, B., Fox, E., Bignet, V., Troell, M., Lindahl, T., Singh, S., Cornell, S. E., Reddy, K. S., Narain, S., Nishtar, S. & Murray, C. J. L. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447-492. doi: 10.1016/S0140-6736(18)31788-4
  53. Zhang, B., Comite, U., Yucel, A. G., Liu, X., Khan, M. A., Husain, S., Sial, M. S., Popp, J. & Oláh, J. (2021). Unleashing the Importance of TQM and Knowledge Management for Organizational Sustainability in the Age of Circular Economy. Sustainability, 13(20), 11514.