Waste to Bioplastics: How Close Are We to Sustainable PHA Production?

The global meat industry is increasingly unsustainable, contributing to environmental issues like greenhouse gas emissions, water depletion, and pollution. With the global population projected to reach 10 billion by 2050, traditional meat production may struggle to meet demand. Plant-based meat, made from plant proteins, offers a promising alternative, gaining traction due to rising consumer awareness of ethical, health, and environmental concerns, as well as COVID-19 disruptions to meat supply chains.

While plant-based alternatives such as tofu and quorn have existed for decades, newer products like the Beyond Burger and Impossible Burger focus on replicating the taste and texture of real meat, appealing to mainstream consumers aiming to reduce meat consumption. Advances in technology have driven this evolution, including twin-screw extrusion, AI-driven ingredient optimization by NotCo, 3D printing by Redefine Meat, and high-throughput screening by Eat Just.

Investment in the sector has surged, with over $1.4 billion raised in 2020. Major food companies like Nestlé and Unilever have launched plant-based brands, and traditional meat companies like Tyson Foods and JBS are rebranding as "protein companies."

However, challenges remain. Plant-based meat is often costlier than conventional meat, necessitating cost reductions and further quality improvements, especially for structured products like steaks. The industry also faces regulatory resistance, including efforts to restrict plant-based labeling, though some proposals, such as the EU’s vegan dairy packaging ban, have been overturned.

Despite obstacles, the plant-based meat market is projected to grow significantly, with forecasts estimating a global market value of over $29 billion by 2031.