Market Trends and Challenges for Fermented Protein and Insect Protein in Alternative Proteins

Abstract

With the advancement of society and the development of technology, the population has also continued to increase. Consequently, humanity’s demand for protein has also been steadily increasing. Traditional methods of getting protein have begun to show some disadvantages in terms of environment and the utilization of energy efficiency. Such as low energy conversion efficiency because of poor feed conversion rates, and the production of large quantities of carbon dioxide exacerbating the greenhouse effect. As a result, people are increasingly turning their attention to other greener and more environment-friendly avenues to obtain proteins. Among these methods, alternative proteins, as an emerging technology, have received widespread attention for their application in producing artificial meat through techniques such as high-moisture extrusion and 3D printing. This project has significant market potential and value. This essay analyses future market trends and challenges associated with synthetic artificial meat produced by using alternative proteins, examining both consumers and technological aspects. The aim is to provide reference for in-depth research and application within the alternative protein sector.