Alternative Meats – Revolutionizing the Future of Sustainable Food Systems

Abstract

Food production globally is at a crossroads. As global population growth is estimated to be approximately 9.7 billion by the year 2050, achieving food security and, at the same time, catering to the world’s ecological needs presents an important problem [1]. Conventional meat production is another core part of the human diet, but it has diverse environmental, social, ethical, and health implications [2]. The shift towards consuming meat alternatives brings a change to address those challenges now that numerous populations need to be met [3]. Novel protein sources can be broadly categorized into plant protein-based products [4], cultured or cell-cultured meat [2], and finally, restructured or hybrid meat solutions [5]. These alternatives are designed to mimic the taste, texture, and composition of normal meat but with a substantial decrease in their ecological impact [5].