ARTICLE Alternative Proteins Magazine April 2025 65 Bioengineered proteins like proteins produced by precision fermentation are not yet at scale for various reasons: lack of capital, lack of available bioreactors or complicated regulation approval. To date, these ingredients are often non-competitive in terms of price compared to conventional proteins. Consequently, most start-ups are turning to high added-value ingredients meeting broader functionalities than their animal counterparts. Properties like gelling, foaming, and high solubility at low inclusion rates are looked after by industrials and could be met by these bioengineered ingredients. WHAT’S NEXT FOR PROTEINS? ANIMAL, PLANT-BASED, OR HYBRID SOLUTIONS? Hybrid food products, blending animal proteins with plant-based alternatives, are experiencing a resurgence driven by sustainability goals. Originating from cost and functionality needs these products now aim to reduce meat and dairy consumption while still satisfying consumer preferences. However, confusing marketing and limited consumer awareness hinder adoption for the moment. Despite these hurdles, the potential for hybrid products to improve sustainability and nutrition remains significant. Strategic approaches to pricing, taste, and marketing will be crucial for their success in the mass market. WHO IS GIRA? Gira is a strategic consultancy and market research firm founded 50 years ago. We operate in the food and drink sectors and the food-based retail chain throughout the whole of Europe and worldwide in some product sectors such as meat, fish, dairy and ingredients. We cover all aspects – not just agricultural production, processing, wholesale and retail, but also packaging, machinery & equipment, services, foodservice etc., and consumer research. Our longevity is due to our 100% commitment to our core area of expertise – the food chain and its environment. If you’re a manufacturer or a retailer, a cooperative or a trader, an investor or a packaging or machinery supplier, Gira knows your business and that of your clients. Gira is continuously keeping its client up-todate with the latest market updates. We are currently releasing a study on the pea protein market in Europe, together with the impact of GLP-1 on global protein production, dairy and meat market updates, etc. About Mylène Potier Mylène Potier brings specialist nutrition expertise to Gira. With a PhD in human nutrition, Mylène Potier is responsible for the technical ingredient aspects of Gira’s work with the food industry; she is currently developing Gira’s forefront expertise. About Laurène Bajard With a Masters’s in Agribusiness Engineering & Economics, Laurène Bajard has a strong understanding of the industry, from production to marketing. She is specialised in protein alternatives, following latest trends, strategy and innovations.
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