SPECIAL STORY FEED & ADDITIVE MAGAZINE October 2023 67 Are alternative protein products developed through plant, cell or fermentation methods a competitor to animal food products? For example, how do the developments in these industries affect the livestock industry or how will they affect it in the future? Farmers should play a key role in the transition towards a more sustainable food system, and governments must support them to adapt. The shift towards plant-based protein could allow farmers to grow higher-value legumes and crops instead of growing low-value crops destined for animal feed, while cultivated meat offers animal farmers an opportunity to produce ingredients for cell feed, or even provide the top-quality animal cells needed to start the process. Because these foods use much less land, they can also open up the space needed for more sustainable farming methods. More public investment in R&D in this field will play a crucial role in unlocking new opportunities for farmers and allowing them to make evidence-based business decisions, for example by identifying how to optimise their crops for plantbased meat, or how byproducts might be sold into the cultivated meat or fermentation supply chain. Plant-based and cultured meats are currently difficult to access and high priced. How long do you think it will take for such products to become more accessible in all aspects (such as price and availability)? Cultivated meat is in its infancy – only available in three restaurants worldwide – but a recent study by independent researchers CE Delft found that, with the right investment, it’s possible to bring cultivated meat production costs down to just £4/€4.68 per kg by 2030, making it accessible to a much bigger market. Both the public and private sectors will need to invest significant sums into research and infrastructure to overcome existing challenges – and this research makes clear which areas are most in need of funding and innovation. It is likely to be some years before cultivated meat is easily accessible in supermarkets – but the pace of progress will depend on the extent to which governments invest. There is much reference to the environmental impact of alternative proteins, but how efficient are these products in terms of sustainable production and environmental impact? In particular, there are some opinions that the production process of cellbased meats may cause high carbon emissions. Are there any studies carried out on this subject? Peer-reviewed research has found that cultivated meat could cut the climate impact of meat by up to 92%, reduce air pollution by up to 94%, and use up to 90% less land. Key to maximising the sustainability of cultivated meat will be the wider shift towards renewable energy – but even when produced using today’s energy mix, cultivated meat is likely to have significant environmental benefits. Research has also found that plant-based meat causes up to 98% less emissions than conventional meat while Quorn’s mycoprotein, developed through fermentation, has a carbon footprint 70% lower than chicken. While there has been widespread media coverage of a study on cultivated meat’s environmental footprint whose findings deviate significantly from other published research, and which is based on assumptions that don’t reflect industry practices. Finally, could you share your predictions for the future of alternative proteins and the livestock sector? Alternative proteins are not the only solution, but they have a clear role to play in feeding a growing population, boosting food security and creating future-proof green jobs. Because these new ways of making meat will also free up land for more sustainable farming, they’ll work alongside a range of approaches to building a better food system for everyone. The most resilient future will be one with a diversified protein supply, based on complementary solutions like alternative proteins and regenerative agriculture.
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