Global Food Production Must Increase by 60% in the Next 25 Years — Is Innovation in Europe Enough?

According to Euractiv, Europe is at the forefront of food innovation, developing solutions to address the urgent challenge of global food security. But is it enough?

WHO Estimates

The World Health Organization (WHO) estimates that 733 million people experienced hunger in 2023, exacerbated by significant food losses due to climate change and crop diseases.

By 2050, the world faces the daunting task of feeding a projected population of 10 billion.

To meet food production goals, a wide range of innovations is needed: genetic modifications to increase crop resilience, advances in sensors and big data for precision farming, artificial intelligence (AI), and the science and engineering behind alternative sources of animal and dairy proteins.

The Methane Threat

Reducing meat and dairy consumption has long been recognized as a crucial strategy for mitigating the impact of food systems on climate change, biodiversity loss due to land-use changes, and freshwater resource consumption.

Public awareness and understanding of the environmental impact of food choices have steadily grown.

Studies suggest that plant-based diets could save the lives of over 80 billion animals annually and cause 75% less environmental harm compared to meat-based diets. A recent study also highlighted the tremendous health and environmental benefits of replacing meat and dairy with plant-based alternatives.

Agriculture is the largest anthropogenic source of methane — the second most significant climate pollutant after carbon dioxide (CO₂). Methane is increasing at record rates and has a global warming potential 28 times greater than CO₂, with most emissions resulting from enteric fermentation in ruminants.

Atmospheric methane levels in 2021 were 162% higher than pre-industrial levels.

Animal feed production also involves fertilizers that emit CO₂, nitrous oxide, and transportation-related emissions. Deforestation and grassland conversion for grazing and feed crops further contribute to CO₂ emissions. Additionally, animal farming, feed preparation, meat processing, and packaging all consume energy and add to the carbon footprint.

The Rise of Alternative Proteins

Proteins are essential for health, providing the nine vital amino acids required for growth, repair, and energy. Ensuring adequate intake of high-quality proteins is crucial for maintaining health.

Nearly 70% of protein intake in the U.S. comes from animal sources, while more than two billion people rely on insects for protein — a testament to our remarkable adaptability in securing essential nutrients.

Alternative proteins are also vital for the future of food.

The European Commission’s Farm to Fork Strategy has identified alternative proteins as key to transitioning toward a sustainable food system. Though some have existed for centuries, their popularity continues to rise.

The five fastest-growing alternative protein innovations include lab-grown meat, plant-based proteins, edible insects, and algae.

High-Protein Plants

When consumed raw, many high-protein plants offer protein content comparable to meat, often with more fiber and less saturated fat.

Today, innovations in processing technologies — especially shear cell extrusion and structuring techniques — are enhancing the ability of plant-based meat and dairy alternatives (PBMA and PBDA) to mimic animal-based foods.

Many of the latest PBMA products now closely resemble meat in texture, flavor, and appearance.

Cultivating meat substitutes is perhaps the most challenging path, as it involves producing meat in a lab. However, recent progress in tissue engineering, stem cell biology, and bioprocessing has made lab-grown meat production viable.

Approximately 150 companies are using this technology, typically applying one of three methods: cultivating cell cultures in bioreactors, 3D bioprinting, or precision fermentation.

Insects are also a good source of protein and fats, containing all essential amino acids for human health, as well as being rich in polyunsaturated fatty acids, vitamins, and minerals. Insect-based food startups cover the spectrum from insect harvesting to producing market-ready food products.

Algae are increasingly recognized as a viable and sustainable high-protein source. Their rich protein content makes microalgae readily available in powder form, such as capsules or tablets. Various extraction methods can isolate algae proteins efficiently, making them useful as food additives.

Boosting European Funding

A recent report by the Good Food Institute (GFI) highlights Europe's growing investment in the alternative protein sector and progress in redefining the future of food.

In 2023, investment in alternative protein research in Europe reached a record €290 million — a sharp rise from just €63 million in 2020.

This upward trend has continued into 2024, supported by initiatives such as the European Innovation Council’s €50 million allocation for precision fermentation and algae projects.

Several European countries are investing in alternative protein innovation. Denmark, for instance, has committed €96 million since 2020, focusing on plant-based technologies.

Between 2020 and 2024, Germany allocated €54 million to projects in plant-based, fermentation, and cultivated meat, and pledged an additional €38 million in its 2024 federal budget.

Plant-based proteins attract the most funding, totaling €390 million since 2020, with a focus on improving taste, texture, and nutritional value. Fermentation technologies have received €161 million and are expected to surpass plant-based investments by the end of 2024.

Challenges and Considerations

Despite the scientific basis and vast potential of these innovations, the alternative protein sector still faces critical challenges.

Even with a growing market, consumer acceptance remains a significant hurdle. Cost and taste are cited as major barriers to widespread adoption. There are also notable technological challenges in scaling up production to meet commercial demand while maintaining quality and accessibility.