Accelerating the protein transition: six key strategies

The Dutch food industry faces a significant challenge: the way we produce and consume proteins is no longer sustainable. Wageningen University & Research (WUR) is leading the search for sustainable, fair, and balanced solutions. Here are six crucial strategies that can accelerate the protein transition.

1. Quality of meat substitutes and plant-based alternatives

Consumers often miss the taste and texture of meat in plant-based options. Therefore, there is an urgent need to improve the sensory quality of these products. Innovations such as cultured meat combined with plant proteins show potential to mimic the texture of meat. Additionally, new alternatives like black bean burgers and beet burgers are emerging, which do not try to imitate meat but are appealing on their own.

2. Health aspects of plant-based food

Health is another major driver for choosing plant-based food. While the benefits of a plant-based diet are well-known, there is still much to learn about the nutritional value of modern plant-based alternatives. WUR is researching how these products impact health, including effects on the heart and gut microbiome. This research is essential to develop healthier plant-based substitutes and to inform consumers about their food choices.

3. Less processed ingredients

Highly processed ingredients in plant-based products can negatively affect both nutritional value and ecological footprint. Therefore, WUR aims to use less processed ingredients in meat substitutes. With less intensive processing, more healthy components of plants can be retained. One example is exploring methods to extract nutrients directly from crops like peas without extensive processing.

4. More diverse crop supply

WUR advocates for a more diverse range of crops. Currently, many meat substitutes are based on soy and wheat. Diversifying with local crops such as peas and lentils can strengthen the global food system and promote local production in different regions. Additionally, using microorganisms like yeast, bacteria, and fungi for protein production offers promising possibilities. These can be cultivated through fermentation, which is particularly attractive for regions with limited agricultural land.

5. Simple and accessible choices

To promote the protein transition, plant-based options need to be simple and accessible for consumers. WUR applies the COM-B model to change behavior: knowledge about preparation, availability in stores, and motivation to choose plant-based alternatives. Supermarkets, canteens, and restaurants play a crucial role here. Technological innovations and diversification of raw materials can help make plant-based products more affordable.

6. Sharing results, taking the lead

WUR emphasizes that its societal role is not to prescribe choices but to make knowledge accessible. By fostering ongoing dialogue, WUR helps retailers and local governments make sustainable products widely available. This enables consumers to make better-informed choices, contributing to an accelerated protein transition.

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