Alternative protein sources

Present situation worldwide and in Switzerland

Over the past three to five years, new sources of protein such as insects and microalgae have gained ground next to traditional sources such as grains, pulses and tubers. Assessing the sustainability of such new resources requires comprehensive life cycle assessments (LCAs). However, these only make sense once production and processing methods, detailed product characteristics and initial reactions by food consumers are available.

In parallel, an interesting trend toward sustainability has developed for some conventional resources, especially proteins in pulses and oilseeds. It finds its roots in the “flexitarian” movement, which is gaining increasing traction among “Millennials”, whose diet is mostly vegetarian or vegan with only occasional meat intake. Texturised vegetable proteins used as meat analogues are therefore generating growing market interest. Such products, where necessary complemented with nutritional fibres, have a sustainable environmental footprint and are likely to be in increasing demand. In addition, these proteins can often be derived or recovered as by-products of other food production processes.

Implications for Switzerland

Protein texturisation technologies such as high-pressure moist extrusion, multiscale 3D printing or multijet powder fusion are likely to develop greatly in coming years. High growth rates are expected for their resulting products, if need be enriched with nutritionally relevant fibres. Switzerland is well positioned in terms of research to successfully pick up on this trend.