Why alternative proteins will not disrupt the meat industry
Michael Siegrist, Christina Hartmann
Abstract
The production of food, especially meat, has a high environmental impact. Many believe that the introduction of alternative proteins could substantially reduce animal meat consumption, resulting in a more sustainable food system. In this review, we critically evaluate the challenges and barriers that need to be overcome to ensure that these alternative proteins have the desired effects. We focus on conventional plant-based proteins (e.g., pulses, soy, and legumes), highly processed meat analogs (e.g., Quorn and the Impossible Burger), cultured meat, and insects. For a majority of consumers, meat seems to be too attractive to be substituted by plant proteins, cultured meat, or insects. There are certainly niche markets for these products, but worldwide meat consumption is still likely to grow in the future. We argue that technological solutions alone are not sufficient to substantially reduce meat consumption and that additional measures are needed.