Laura Bridgeman
Move over conventional meat. Proteins from plants and clean meat are en route to taking up more space on our dinner plates.
Alternative proteins are becoming all the rage, despite the fact that many of them have been around since the beginning of time. Naturally-occuring proteins found in a wide variety of plants, like beans, broccoli, and spinach, have nourished people for thousands of years. Newer to the scene are plant-based products intended to replace those sourced from animals, hence the term “alternative”. These include the now well-known and loved Beyond and Impossible meats. And with the dawning of a whole new realm of agriculture, known as cellular agriculture, people will soon be able to eat real, authentic animal products without ever having to kill or confine a single one.
Why do we need protein?
Proteins are one of the most important building blocks of human anatomy. These macronutrients play a key role, particularly in the growing bodies of kids, teenagers, and pregnant women. Present within every cell of the body, proteins conduct vital functions, including oxygenating red blood cells, creating enzymes to aid in food digestion, and building essential materials like muscles, bones, and skin.
Along with carbohydrates and fats, proteins are simply impossible to live without. And because the human body cannot store protein, it is important to ensure an adequate, consistent supply. Fortunately, there are many sources of dietary protein to choose from, including a plethora from plants.
What is alternative protein?
Broadly speaking, an alternative protein is any form of dietary protein that does not come from animals. This includes plants, plant-based foods, and clean meat products. The term alternative protein illustrates the contrast between diets that have traditionally been meat-centric and those that are more plant-based, and it reflects the growing movement away from conventionally-raised animal products.
This recent societal shift towards alternative proteins is occurring for several reasons, including health. While it was once considered optimal to consume some form of animal protein at every meal—steak and eggs for breakfast, cheeseburgers for lunch, meatloaf for dinner—more recent studies have shown the clear links between meat-heavy diets and a host of chronic illnesses, from cardiovascular diseases, to diabetes, to cancer.
The dire environmental and animal welfare costs of conventionally-sourced protein have also been gaining increased attention. The animal agriculture industry accounts for an estimated 14.5 percent of total human-caused greenhouse gas emissions, is a leading driver of deforestation, and is a massive source of water, air, and soil pollution around the world.
Fortunately, protein exists in natural abundance within plants and plant-based foods. As demand for alternative proteins grow—with some analysts forecasting that plant-based meats will take a 60 percent market share of total meat sales by the year 2040—companies continue to expand the research and development of cutting-edge new products. From plant-based meats to clean meats, these alternative proteins come at a fraction of the environmental cost, and are essentially slaughter-free.
Are alternative proteins healthy?
Alternative proteins can be healthy as a part of a balanced, varied diet. Whole foods, plant-based proteins—those that come from minimally-processed ingredients such as brown rice and leafy greens—frequently come with a variety of macro- and micro- nutrients and possess the essential amino acids required to maintain optimal health. Plant proteins also do not contain any of the unhealthy fats of refined animal products, and many contain high levels of fiber—something meat does not contain.
Because of these benefits, whole foods alternative protein diets have been associated with health benefits, including lower blood pressure and lower cholesterol levels, which can reduce the risk, and even affects, of conditions like cardiovascular disease.
Alternative proteins that are more processed, such as clean meat, can also be healthier than conventionally-produced meat. Clean meat can be tailored to contain more nutrients and less cholesterol than regular meat. Conventional meat can also be rife with antibiotics and growth hormones fed to animals while they were alive in factory farms. Clean meat requires none of these additives, and it also eliminates the possibility of fecal contamination, which can happen in industrial animal agriculture environments and can cause deadly infections in humans.
Do vegans need more protein?
The idea that vegans are protein-deficient is a myth, albeit a persistent one. Protein exists in abundance in plant-based foods. Perhaps because of this, one study found that vegans and vegetarians—like most people—actually exceed their daily protein requirements by 70 grams, compared with those who consume animal products, who exceed recommendations by 80 grams. Other studies have even shown that many Americans actually over-consume protein, which can put unnecessary strain on the body, leading the 2015–2020 Dietary Guidelines for Americans (DGA) to recommend a decreased intake of meat (including poultry) and eggs, while increasing the amount of vegetables.
What are some alternative proteins?
Alternative proteins are easy to find, as long as you know where to look. Below is a list of some of the best sources of alternative protein.
Quinoa
Quinoa is known as a “complete protein” because it contains all nine essential amino acids critical for bodily health. In fact, it contains more protein than nearly any other grain. Add to this the fact that quinoa is loaded with nutrients and is low-glycemic, it's little wonder this grain is considered a superfood. Quinoa is also being explored as a primary ingredient for plant-based meats.
Pulses
Pulses are a variety of legumes and include common foods such as lentils, chickpeas, and other beans. Across the board, pulses deliver high levels of protein, nutrients and fiber. Their widespread abundance is what makes them attractive to food producers looking to add innovative variety to alternative protein products. Snacks made of pulses, such as chips, puffs and crisps, are becoming increasingly popular and tend to be healthier than traditional potato chips, which generally do not provide protein or other macronutrients. Pulse flours are also used to make pastas, pancakes, and other products.
Soy and Pea Protein
Soybeans and peas—two legumes that are naturally very high in protein—can be processed in order to isolate and concentrate their protein, which can then be used in a variety of applications. Soy protein is a complete protein, which is one of the reasons it’s enjoyed popularity as a meat alternative for centuries. Soy protein isolate is a concentrated form of soy protein and can be used as an emulsifier to increase protein content.
Pea protein has been a rising star in recent years, in part due to its critical role in the popular Beyond Meat burger, with 20 grams of protein in each burger—all coming from peas. Created via a process known as fractionation, pea protein isolate is used in processed foods like non-dairy ice cream and macaroni and cheese.
Algae and Seaweed
Algae and seaweed are quickly becoming hot commodities in the alternative protein space. Companies are exploring the use of blue-green algae, spirulina, and other sea vegetables, which tend to be rich in vitamins, minerals, and polyunsaturated fatty acids, in addition to protein. Algae-based heme, a product that is used in plant-based burgers, has been said to mimic the taste of a rare hamburger. Chlorella, another type of algae, contains twice the amount of protein as soy. As an added bonus to their health benefits, the production of these organisms tend to be very energy-efficient.
Nuts and seeds
Not only are nuts and seeds excellent sources of alternative proteins, they are filled with healthy fats, fiber, and antioxidants. For optimum nutrition, it’s best to eat raw nuts and seeds, since roasting or cooking them can cause nutrients to degrade. It’s also advisable to soak nuts, such as almonds, in order to reduce phytic acid content, since phytic acid can prevents nutrient absorption in the body.
Oats
Oats are high-protein and resource-efficient—making them attractive to the world of alternative proteins. Fermented oat proteins, in particular, are being used to optimize plant-based meats, including products made from grains, seeds, and legumes. Not only can oats make these products more delicious, the fermentation process renders nutrients like lysine more bioavailable.
Fermented Proteins
Fermentation technologies are likely to play a huge role in the alternative protein space in the coming years. The fermentation process can be used to enhance plant-based protein products, helping transform plant proteins into looking, and tasting, like the animal proteins people are accustomed to. Fermentation can also be used to engineer microorganisms, such as yeasts, to create replacements for animal proteins, such as whey and casein—traditionally found in cow’s milk. These microorganisms can also create the growth mediums used to produce clean meat. Done the old-fashioned way, fermentation breaks down antinutrients, which can make plant proteins more easily digestible.
Clean Meat
Clean meat, also known as cultured meat, is a form of cellular agriculture where real animal cells taken painlessly from a living animal are grown outside of the animal’s body, producing real meat products without the cruel process of slaughter. While these technologies are still being developed, a range of clean meat products including hamburgers, chicken nuggets, and fish fillets, are currently being created and tested.
Mycoprotein
Mycoprotein is a form of alternative protein made from soil fungi. After going through a fermentation process, mycoprotein is transformed from a soil-dweller into high quality plant-based meats that strongly resemble the texture of chicken. Mycoprotein is trademarked and produced exclusively by the Quorn company.
Vegetables
Even though we’ve all been told to eat our veggies, one of the myths about vegetables is that they’re not good sources of protein. While not all are created equal, certain vegetables can be an excellent source of alternative protein. Broccoli, asparagus, brussel sprouts, spinach, and potatoes are among the most protein-rich and when amply consumed, can give all the protein a person needs each day.
Benefits of alternative proteins
The benefits of alternative proteins go beyond personal health. Increased food transparency, thanks to clean labels, as well as major sustainability benefits, all add up to make alternative proteins worthy of the hype.
Clean labels
While still on the fringe, clean labels are designed to promote transparency for the consumer, enabling them to choose alternative protein products that are created using less processing and fewer ingredients, often from organic sources. These labels generally denote a healthier product overall.
Ease of digestion
Some plant-based proteins are easier for the body to digest than others. While soy is an excellent form of protein via products like edamame or tofu, it is especially easy to digest when fermented. Tempeh and miso are two delicious ways to consume fermented soy. Buckwheat, also a great source of lysine, is rich in fiber, making it easily digestible.
Sustainability
One of the greatest benefits of alternative proteins is their sustainability profile. Animal-based proteins are one of the major drivers of the climate crisis, with the animal agriculture sector generating close to 15 percent of all anthropogenic greenhouse gas emissions. Livestock grazing is the most impactful cause of deforestation globally.
Animals raised for food also require a large amount of energy inputs, including feed and water, making animals an unsustainable source of protein. Generally, livestock are fed protein-rich plants, such as soy. By consuming alternative proteins like soy itself, we consume the plant protein directly, rather than it passing through an animal’s body first.
Alternative proteins are the answer to many of the urgent problems our society faces today, needing just fractions of the resources and land to produce and emitting far less climate-changing emissions.
How will alternative protein change the face of the agriculture industry?
The livestock industry will likely face the most change with the rise of alternative proteins. As demand for plant-based meat and clean meat grows, the reliance on Concentrated Animal Feeding Operations (CAFOs) will likely dissipate. Also known as factory farms, CAFOs are a hell on earth, cramming billions of animals into dark, often windowless sheds, only to be pumped full of antibiotics and growth hormones to keep them alive until their untimely slaughter. With clean and plant-based meats, people will be able to enjoy real meat, or products that mimic the taste and feel of real meat, without requiring the immense suffering and environmental costs of factory farming.
Where is the opportunity for alternative protein?
The future for alternative proteins is looking very bright. One analysis found that the global market for protein ingredients, created by processes like fermentation, is expected to be valued at $76.47 billion by the year 2027. There are two sectors that are expected to perform particularly well: pea protein and cultured meat.
Pea protein
Pea protein is the not-so-secret ingredient within many popular plant-based meats, including Beyond Meat, which has found its way into many major restaurant chains and grocery store shelves across the US. The company is looking internationally, as well, with rapid expansion plans marching forward in China. Beyond Meat is far from the only company to capitalize on the humble pea: one market research firm reported that 757 new foods using peas hit stores in 2018 alone.
Clean meat
Clean, or cultured, meat companies can be found around the world, including Israel, the Netherlands, and Japan. Consumers are preparing to try these new products, with a 2018 survey finding that 61 percent of people in both China and India expressed interest in exploring clean meat. With investments continuing in clean meat companies, the opportunities for this alternative protein are looking endless.
Alternative proteins could very well be the answer to many of the most pressing environmental, human health, and ethical issues of our time. From proteins that exist naturally in plants, to products that use plant proteins in innovative ways, to technologies that use actual animal cells without killing the animal, the alternative protein sector is gearing up for a successful road ahead. The future could be one in which animals, and our environment, are no longer exploited. I hope you can agree, that would be a better future for all of us.
