Alternative proteins: Sustainability and regulatory aspects

The protein demand is expected to increase for the next decades. Meat consumption is no more sustainable, with the effect of animal agriculture on emissions, use of water and land resources. Finding alternatives to meat is a way to tackle climate change. Most of the alternative proteins have lower carbon footprint than meat, as shown by LCA studies. Microbial protein and in particular yeast protein, is an interesting option in terms of sustainability. The regulatory pathway to market involves a safety assessment, with the GRAS in the US and the Novel Food regulation in the EU being most common procedures. Political commitment including consumer awareness and education strategies would be key to further develop the alternative protein market.