Alternative proteins feeding the future of the planet - Superinteressante
Demand for high-quality animal protein—an essential part of human development and nutrition—has been growing, while conventional production methods show signs of maturity. In this scenario, the alternative protein market emerges as a supplementary path, where both traditional and innovative industries acknowledge that they need to cooperate to meet the food needs of the future.
will live on the planet by mid-2080, according to the United Nations (UN).
In addition to being an option for vegan diets, alternative proteins are commonly used to supplement conventional proteins, without completely replacing them. They can be used by vegetarians, flexitarians, or for specific purposes, such as pet food or supplements for health treatments (e.g., diets for cancer patients), aiming at greater absorption, supplementarity, and a lower risk of contamination due to production in a controlled environment.
These are the best-known meat alternatives available on the market. You've likely seen a plant-based burger out there. This and other plant-based protein products that resemble animal source foods such as sausages, cheese, steaks, etc. can be made with soy, peas, and wheat, among other plants.
They don't seem very appetizing, right? However, larvae and insects have high protein content and are part of the future of human food—reducing the physical space and water needed for production are only two of their advantages. Since discomfort with the idea of eating unprocessed insects is common, one way for the food industry to make consumption easier is to process the insect-based protein and turn it into flour. It can then be used to make biscuits, protein bars, powder supplements, etc.
Have you ever heard of lab-grown meat? The industry is investing in research and technology in this field to meet the growing demand with a production process that doesn't take up so much land and doesn't involve animals. "Printing meat" requires isolating cells from the tissues that make up meat and multiplying them in a controlled environment. In the current development stage of lab-grown meat, the main challenge is to produce it on a large scale.
Did you know that the market already has chicken eggs made without hens? They're marketed in a liquid state and have identical composition and nutritional features to those of chicken eggs—only hens aren't part of the production process. In this case, the work is carried out by genetically modified yeasts, bacteria, and fungi, which produce proteins identical to those of animal origin (such as eggs, milk, etc.). These microorganisms are then placed in bioreactors and fed to manufacture fermentation-based proteins.
“With precision fermentation, it's possible to use microorganisms to produce proteins for specific purposes. From pet food to dietary supplements for people undergoing health treatments and who need proteins of a certain type or with less risk of contamination, since they are manufactured in controlled environments.”
Alternative protein production faces a number of challenges that require innovative solutions. Here are some of the main ones:
To increase market acceptance of alternative proteins, they need to taste good, have a pleasant texture, and have good nutritional value. Meeting these consumer demands requires investing time and resources into several research and testing projects, ranging from new formulations to prototype tastings with different target audiences. In addition to companies, universities and research centers are constantly developing new solutions.
It's not enough to have a tasty and nutritious product in the lab—it needs to be produced in large volume and at an affordable price for those who want a good meat alternative. Therefore, it's important to increase production capacity, adopt more efficient processes, and optimize the use of inputs to reduce costs and expand supply.
Rules and processes must be clear and well communicated so that consumers and the market can know and trust alternative proteins and products based on them. Therefore, it's crucial that industry and regulatory bodies work together to define rules and standards for labeling, safety, and distribution.
Organizing the infrastructure and supply chain needed for the production and distribution of alternative proteins is essential. Automation, transportation, and storage are key aspects of ensuring the availability of alternative proteins to the public.
With an end-to-end approach, Siemens has advanced digitalization and control solutions that combine productivity, quality, and traceability, making alternative protein production much more efficient, cost-effective, and environmentally friendly. See how:
The IoT connects a number of devices, machines, and sensors with management software. In addition to data collection, this network provides an environment for interaction between these devices. For instance, based on changes in humidity and temperature detected by sensors, robots involved in protein cell manipulation interrupt the work until environmental conditions are stabilized.
Without digitalization, formulating and testing the production of new proteins would take weeks, even months, at prohibitive laboratory and operational costs. With simulation tools, it's possible to use the collected data to create virtual models (digital twins) and test how the entire production process would look, from new protein formulations to the architecture of the facilities. This technology minimizes risks and accelerates market entry for new products.
Both real-world tests and virtual simulations generate valuable data for the industry. The more documented data there is on new protein development, the better a quality standard can be maintained. In addition, the data is fed into artificial intelligence (AI) tools capable of anticipating demands and predicting more viable alternatives considering costs, efficient management of available resources, and regulatory requirements, among other complex variables.
High-precision sensors enable control over environmental climate variables, such as lighting, temperature, and humidity. In addition, digital twins technology makes it possible to simulate and control sensitive processes, such as fermentation in bioreactors and the multiplication of meat cells in the lab.
It's already possible to integrate automatic machines and equipment into different labs and industrial lines according to specific needs, without wasting time with installation and adaptation. With standardized interfaces in all operations, it's possible to make these new lines functional in a more agile way; therefore, the time it takes to create and launch new products is reduced.
Real-time monitoring and optimization of power and water consumption in the production of alternative proteins is critical to ensuring a sustainable operation. Digital monitoring systems track the flow of resource consumption at each production stage (fermentation, drying, cooling, etc.) and identify opportunities for savings and increased efficiency.
Digital solutions enable full product traceability, from the lab to the end consumer, through blockchain and QR codes. This meets the demand of consumers for knowing exactly the type of alternative proteins they are consuming and how the food was produced.
Throughout the process, digital tools can interface with regulatory bodies, allowing the collection of parameters and automatic input into systems such as those of Anvisa (Brazilian Health Regulatory Agency), making it easier to authenticate the regulatory flow.
The IoT connects a number of devices, machines, and sensors with management software. In addition to data collection, this network provides an environment for interaction between these devices. For instance, based on changes in humidity and temperature detected by sensors, robots involved in protein cell manipulation interrupt the work until environmental conditions are stabilized.
Without digitalization, formulating and testing the production of new proteins would take weeks, even months, at prohibitive laboratory and operational costs. With simulation tools, it's possible to use the collected data to create virtual models (digital twins) and test how the entire production process would look, from new protein formulations to the architecture of the facilities. This technology minimizes risks and accelerates market entry for new products.
Both real-world tests and virtual simulations generate valuable data for the industry. The more documented data there is on new protein development, the better a quality standard can be maintained. In addition, the data is fed into artificial intelligence (AI) tools capable of anticipating demands and predicting more viable alternatives considering costs, efficient management of available resources, and regulatory requirements, among other complex variables.
High-precision sensors enable control over environmental climate variables, such as lighting, temperature, and humidity. In addition, digital twins technology makes it possible to simulate and control sensitive processes, such as fermentation in bioreactors and the multiplication of meat cells in the lab.
It's already possible to integrate automatic machines and equipment into different labs and industrial lines according to specific needs, without wasting time with installation and adaptation. With standardized interfaces in all operations, it's possible to make these new lines functional in a more agile way; therefore, the time it takes to create and launch new products is reduced.
Real-time monitoring and optimization of power and water consumption in the production of alternative proteins is critical to ensuring a sustainable operation. Digital monitoring systems track the flow of resource consumption at each production stage (fermentation, drying, cooling, etc.) and identify opportunities for savings and increased efficiency.
Digital solutions enable full product traceability, from the lab to the end consumer, through blockchain and QR codes. This meets the demand of consumers for knowing exactly the type of alternative proteins they are consuming and how the food was produced.
Throughout the process, digital tools can interface with regulatory bodies, allowing the collection of parameters and automatic input into systems such as those of Anvisa (Brazilian Health Regulatory Agency), making it easier to authenticate the regulatory flow.
In addition to promoting biodiversity and food security, it is estimated that, by 2035, the adoption of alternative proteins will contribute to reduce carbon dioxide equivalent (CO₂) emissions to what Japan emits in one year, as well as conserve enough water to supply the city of London for 40 years.*
By 2035, alternative proteins should account for 11% of the protein market. With regulation and investment in technology, that number could reach 22%.*
Waste as raw material: Walnut, chestnut, and pistachio shells, as well as other ingredients traditionally discarded by the food industry, can feed microorganisms that produce fermentation-based proteins.** What would become waste turns into a nourishing ingredient.
**The Promise of Alternative Proteins: Can We Meet the Global Demand for Meat? - UC Davis (2024)
