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An­i­mal product alternatives

TagLast edit: 14 Mar 2023 2:34 UTC by Pablo

Animal product alternatives (or alternative proteins) are meat, eggs, and dairy products not made from living animals.

Cheap, tasty, and healthy animal product alternatives can decrease animal product consumption and, in turn, reduce farmed animal suffering and mitigate the negative environmental impact of agriculture.[1]

There are two broad categories of alternatives:

These categories are fairly distinct in terms of scientific approach and technical skills required. However, most products are likely to involve a blend of these technologies.

For-profit investment in animal product alternatives has been increasing. According to reports by the Good Food Institute , in just 2021, plant-based meat, seafood, egg, and dairy companies raised $1.9 billion , cultivated meat companies raised $1.38 billion, and alternative protein fermentation companies raised $1.69 billion. In all three categories, investments in 2021 were much higher than in years prior.

Further reading

Annika Lonkila & Minna Kaljonen (2021) Promises of meat and milk alternatives: An integrative literature review on emergent research themes, Agriculture and Human Values, vol. 38, pp. 625–639.

Cargill, Natalie & Keiran Harris (2018) How exactly clean meat is created & the advances needed to get it into every supermarket, according to food scientist Marie Gibbons, 80,000 Hours, April 10.

Huang, Amy (2020) Closing gaps in alternative protein science, EA Student Summit 2020, October 24.

Related entries

cultivated meat | dietary change | farmed animal welfare

  1. ^

    He, Jiang et al. (2020) A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes, Comprehensive Reviews in Food Science and Food Safety, vol. 19, pp. 2639–2656.

  2. ^

    The Good Food Institute (2022) 2021 State of the industry report: Plant-based meat, eggs, seafood, and dairy, The Good Food Institute (figure 5).

  3. ^

    Linch, Zhang; Dullaghan, Neil (2021) Cultured meat: A comparison of techno-economic analyses

  4. ^
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