The popularity of plant-based food trends and shifting demands for alternative proteins are rooted in customers’ preferences for novel alternatives, such as pea, canola, and faba bean. These new alternatives encompass precision-fermented and microbial proteins, denoting a swift switch from conventional proteins like wheat and soy.

1. Plant-Based & Alternative Proteins
Evolution: Recent Breakthroughs

2. Page | 1 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
Overview
The popularity of plant-based food trends and shifting demands for alternative proteins are
rooted in customers’ preferences for novel alternatives, such as pea, canola, and faba bean.
These new alternatives encompass precision-fermented and microbial proteins, denoting
a swift switch from conventional proteins like wheat and soy. Additionally, rising allergies,
sustainability concerns, and the ongoing pursuit of improved nutrition and taste are at the
forefront of novel trends in the sector, driving technological innovation in protein extraction.
The exploration of aquatic plants, such as duckweed and seaweed, from the perspectives of
sustainability and nutritional value is also an emerging trend in alternative and plant-based
proteins, catering to increasing customer expectations.
The plant-based food market has undergone a pivotal expansion. According to a
recent report, the market will reach $160 billion by 2030, indicating a clear shift and strong
inclination towards plant-based food trends in the future as well.
Regardless of the rapid growth, the sector is encountering challenges related to nutritional
limitations, such as incomplete amino acid profiles in several plant proteins, as well as
replicating the texture, taste, and affordability of animal-based proteins.
Prominent Plant-Based Food and Alternative Protein Trends Redefining the Global
Food Market
In 2025, the global plant-based protein market is valued at around USD 16 billion with a
strong CAGR of around 7.2% through 2034. The growth of this segment is fuelled mainly
by a combination of health, technological, and environmental factors, which are:
Expansion across Different Categories and the Flexitarian Trend
Plant-based meat, seafood, and dairy alternatives are witnessing rapid expansion across
varied customer segments. For instance, plant-based seafood is preferred by around 60%
of UK customers as a meat or fish alternative due to the adverse ecological implications of
fishing.
There is a flexitarian influence among customers, which is accelerating the growth of this
segment. Plant-based meat alternatives are identified to be amongst the most popular plant-
based choices among customers, particularly customers associated with the age group of
25-39 years.
Furthermore, a mixed trend is reported in the US population regarding protein consumption,
shifting from traditional staples to innovative plant-based or alternative proteins. Around 90%
of people consume animal-based proteins daily, while approximately 40% include plant-

3. Page | 2 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
based proteins in their diet. This segmentation highlights opportunities for businesses to
expand their market share in the future, driven by trends in animal-alternative proteins.
Functional and Localized Innovation
Localized innovation is a booming trend in the consumption of plant-based and alternative
proteins, primarily driven by health awareness. For instance, in Brazil, more than 20% of
customers are inclined towards milk substitutes designed explicitly for athletic recovery,
indicating a health-focused innovation trend. Similarly, in China, 15% of people consume
plant-based beverages almost daily, while in Thailand, 51% would adopt plant-based
meat if it could have a similar texture, flavour, and feel to real meat.
Additionally, Chinese consumers are open to trying plant-based drinks with multiple plant
protein sources, providing a broad scope for product innovation with ingredients such as
cashew and black bean.
Diversification of Plant-Based Protein Sources
While soy and pea remain dominant, new protein sources such as fungi, algae, and
seaweed are emerging as viable alternatives to traditional plant-based protein sources.
Additionally, insect- and fermentation-based proteins are gaining interest due to their high
efficiency and minimal environmental impact.
Protein Type Examples Use or Application Customer Appeal
Established
Proteins
Soy, pea, wheat
Widely used in meat
alternatives, dairy
substitutes
Trusted, familiar, functional
Emerging
Proteins
Almond, fava bean,
lentil, chickpea,
flaxseed
Used in plant-based
beverages, snacks, dairy
products
Nutritionally rich, novel textures
and flavors
Novel Proteins
Mycoprotein,
seaweed protein,
insect protein
Exploratory use in next-
gen alt-proteins
Sustainable, innovative, growing
niche appeal
Nut & Seed-
Based Dairy
Walnut, hazelnut,
pecan, pistachio
Alt-dairy (milk, creamers,
yogurts)
Clean-label, allergen-friendly
options, rich flavors
Used in plant-
based
beverages,
Soy/pea-based TVP,
wheat gluten
Adds a meat-like texture to
burgers, sausages, and
more.
Enriches the eating experience and
enhances the realism of meat
alternatives.

4. Page | 3 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
snacks, and
dairy products
Table: Diversified Plant-Based Sources and Key Details
Rise of Cultivated and Hybrid Proteins
Lab-grown meat and hybrid proteins that combine plant-based ingredients with cultivated
meat are gaining traction in current times. Alternative proteins blend taste, texture, and
sustainability facets, which help companies address the challenges of off-taste in plant-
based proteins or food products while managing environmental concerns.
Key Innovations Fostering Plant-based and Alternative Protein Revolution
Precision Fermentation
Precision fermentation enables the production of animal-like proteins without the need for
livestock. This innovative technology allows the improvement of the nutritional profile and
quality of alternative proteins while facilitating the production of custom proteins at the
molecular level. Additionally, it can help address issues of antimicrobial resistance, animal
welfare, and environmental concerns, as PF-derived ingredients provide organoleptically and
functionally favorable options at competitive prices. Thaumatin, mycodulcein, brazzein, and
monellin are other PF-derived ingredients that are sweeter than sugar, enabling sugar
reduction in F&B while meeting evolving customer preferences for ecosustainable, flavourful,
and tasty foods.
Mycoprotein and Mycelium
This protein is extracted from fungi’s fermentation in bioreactors, and then excess RNA is
removed through heat to shape it into a meat-like product. Mycoprotein offers a whole food,
minimally processed, and sustainable protein alternative. Quorn Foods pioneered the use of
fermentation technology for mycoprotein, establishing both the process and market demand.
While air-lift fermentation of Fusarium venenatum remains the only profitable large-scale
method, growing global interest has led to several startups and pilot plants. Other fungi like
Pleurotus albidus, Neurospora intermedia, Rhizopus oryzae, and Aspergillus oryzae are also
being explored using various fermentation techniques.
3D Food Printing
3D printing technology facilitates precise control over the structure and texture of plant-
based protein, allowing for the accurate replication of complex marbling patterns found in
animal meats. For instance, companies like Redefine Meat and Novameat utilize this
innovative technology to produce plant-based steaks and seafood alternatives.
Extrusion Technology

5. Page | 4 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
High-moisture extrusion (HME) technology improves the texture and taste or flavour of plant-
based products by aligning protein structures to mimic muscle fibres. Better texture and
consistency are crucial challenges for businesses as they struggle to increase consumer
acceptance of plant-based food products, particularly among flexitarians. Here, HME helps
closely mimic the sensory experience of meat while maintaining the nutritional density of
alternative proteins.
Companies like Heura and Beyond Meat are utilizing this method to meet customer
demands for alternative proteins with plant-based ingredients in products such as burgers
and chicken alternatives.
Waste Upcycling and Smart Packaging
EverGrain and Renewal Mill are transforming food by-products into high-protein ingredients,
fostering sustainability in the sector through innovative technologies. Apart from this, smart
packaging solutions, such as Mimica’s freshness indicators, decrease food wastage while
improving shelf life, which ultimately enhances customer confidence.
AI and Precision Agriculture
AI-driven agriculture is optimizing the cultivation of protein-rich crops, such as soy and
peas. Precision agriculture utilizes sensors, AI, drones, and automated systems to augment
crop production and assure resource efficiency. From autonomous tractors to AI soil health
monitoring platforms like CropX, these technologies are enhancing revenues while
decreasing environmental impact.
Business Implications and Growth Avenues
Business avenues for the plant-based food market are both promising and challenging; the
most notable ones include:
 Product Flavour or Taste: Taste and texture remain primary consumer concerns for
customer dissatisfaction, hindering the widespread consumption of plant-based food
products and alternative proteins. Investments in precision fermentation and AI-
powered ingredient optimization will be key to meeting the demands surrounding the
flavour or taste of plant-based proteins. Apart from this, the use of alternative protein
sources like the Andean lupin and the mung bean is recommended for texture as well
as taste improvement in plant-based foods.
 Diversification: To stand out, F&B companies must explore untapped ingredients
like microalgae, black beans, pistachios, and cashews, catering to diverse regional
preferences and dietary needs.

6. Page | 5 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
 Investment and Collaboration: The pace of innovation will require ongoing capital
investment and collaboration across industries from biotech and agriculture to retail
and logistics for players in the F&B sector, particularly in nutrition, dairy, meat, and
alternatives sub-sectors.
Bottom line
Plant-based and alternative proteins are experiencing a sharp growth trajectory where
innovative technologies like precision fermentation, mycoprotein-produced proteins, and AI-
driven agriculture are opening new avenues for businesses. However, extensive
opportunities to lead this domain in next-generation formulations can only be effectively
leveraged by alleviating the dominant challenge of off-taste in plant-based protein products.
Integration of emerging innovative solutions, such as advanced extrusion, smart binders,
and clean-label coloring agents, is future-proofing the growth path for the market players.

7. Page | 6 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
Disclaimer
The provision of services and materials by Stellarix Consulting Services Pvt. Ltd. (Stellarix)
is governed by Stellarix's standard terms and conditions. Stellarix does not offer legal,
accounting, or tax advice. The Client is responsible for seeking independent advice on such
matters. Additionally, Stellarix has no obligation to update the provided materials beyond the
date specified, even if the information contained therein becomes outdated or inaccurate.
The materials presented herein are exclusively intended for the Client's use and are limited
in purpose as described in the presentation. These materials may not be reproduced or
shared with any individual or entity other than the Client (referred to as "Third Party") without
prior written consent from Stellarix. These materials are intended solely as a basis for
discussion and should not be relied upon as a standalone document without accompanying
oral commentary. Furthermore, Third Parties may not and should not unreasonably rely on
these materials for any purpose. To the maximum extent permitted by law (unless otherwise
agreed upon in a written agreement signed by Stellarix), Stellarix assumes no liability
towards any Third Party, and any Third Party hereby relinquishes any rights or claims
against Stellarix relating to the services, this presentation, or other materials, including their
accuracy or completeness. By receiving and reviewing this document, it is deemed that the
recipient agrees to and acknowledges the aforementioned conditions.

8. Page | 7 Plant-Based & Alternative Proteins Evolution: Recent Breakthroughs
Stellarix is an innovation and strategy consulting firm that empowers clients to achieve future
readiness with sustainable growth and long term success. We do that by providing deep
industry expertise, tech-enhanced solutions, and resilient strategies. With unwavering
attention to our clients’ needs, we hyper-customize solutions that deliver maximum impact.
From anticipating challenges to providing robust solutions, Stellarix serves as a trusted
partner from concept to commercialization.
Our Services
stellarix.com/services
Perspectives
stellarix.com/insights
Website
stellarix.com
Phone No
+91-141-49207 04/05
Headquarter
India
Email
sales@stellarix.com
Social Media