{"id":23772,"date":"2020-09-02T11:39:06","date_gmt":"2020-09-02T09:39:06","guid":{"rendered":"https:\/\/www.specpage.com\/?p=23772"},"modified":"2020-09-02T11:48:43","modified_gmt":"2020-09-02T09:48:43","slug":"alternative-protein","status":"publish","type":"post","link":"https:\/\/www.specpage.com\/alternative-protein\/","title":{"rendered":"Crickets and Peas: The Market for Alternative Proteins is Growing by the Billions"},"content":{"rendered":"
As the alternative food market continues to boom across the world, the question that consumers and producers have on their mind is \u201cwhat\u2019s next?\u201d<\/p>\n
Will another soy product take popularity again? Will oat milk gain favor over almond? Will pea protein be the thing to watch in 2021?<\/p>\n
We\u2019ve all seen growth in alternative meat and dairy products in our grocery stores. And even the fast food industry has begun adding alternatives to their menu with chains like McDonald\u2019s and KFC making vegan burgers and imitation chicken tenders their staples.<\/p>\n
But this influx in new, innovative alternatives to meat and dairy products is only the beginning. What about bugs? If pea milk isn\u2019t exciting enough, maybe cricket protein bars are?<\/p>\n
Edible insects can be hard to grasp at the surface, but the need and interest for them is more and more on the radar.<\/p>\n
There are many factors contributing to the demand for alternative proteins, which cannot be attributed purely to consumer demands.<\/p>\n
Even meat companies are investing in non-animal protein ingredients manufacturers<\/a> because the need to satisfy the world\u2019s growing demand for protein is so imminently clear.<\/p>\n As a result of this demand, sales of plant-based protein products are growing fast. According to new research, the plant-based protein segment of the market<\/a> was the largest share of the total global alternative protein market. The plant-based segment is valued at an estimated $8.96 billion in 2019 and is projected to grow at a CAGR of 8.1% and rise to $14.32 billion by 2025.<\/p>\n What exactly does plant-based protein entail? It is not just the soy-based tofu and tempeh that typically come to mind. Lentil and chickpea powder are replacing wheat in pasta, hemp seeds are being baked into vegan brown bread, and the milk made from pea protein is forming the ice cream that we know and love.<\/p>\n More and more, planted-based alternatives are not synonymous with \u201cotherworldly\u201d recipes and food products. Protein alternatives have adapted to suit the needs of all eaters, regardless of their cuisine preferences.<\/p>\n Much to the public\u2019s surprise, one increasing segment of protein alternatives is edible insects. Crickets<\/a> are expected to account for the most growth in edible insects, as they are easy to farm and full of protein.<\/p>\n Currently, in majorly Western countries, eating insects is either a delicacy, a matter of heritage, or a conquest. Insects have found their way in eclectic food and hobby shops, often packaged as a snack with enticing disclaimers such as \u201ceat if you dare!\u201d On the higher end, insects are plated with expensive artistry in experimental cuisine.<\/p>\n They\u2019re certainly not a major staple in the diet, as the general public regards bug eating with a \u201cyuck\u201d factor. However, recent food trends for alternative meat eating suggest that consumers could be susceptible to incorporating bugs to regular eating, as only within the last decade has veganism become mainstream; who is to say that the same response cannot happen with insect eating?<\/p>\n Previous generations largely opposed vegan food culture before it became acceptable \u2013 if veganism is an indication of consumers\u2019 willingness to change, bug eating may not be far off.<\/p>\nPlant-based protein<\/h2>\n
A different protein alternative: bugs!<\/h2>\n