Alternative proteins: Nudging consumers toward adoption in the food-tech revolution

Dr Boon Chong Lim and Jeremy Sim

Nanyang Technological University’s Dr Boon Chong Lim and Prototyping Lab Aufhaven’s Jeremy Sim examine how alternative proteins, considered the next wave of food innovation, can be successfully marketed.

Alternative proteins sources have been identified as one of the next waves of food innovations that will revolutionise the food production process.

Even though meat and animal-related products provide only a fifth of the calories that we consume, they contribute to more than half of the carbon footprint of food production. Switching from meat to alternative protein products can significantly reduce the impact of food production on the environment.

Despite the apparent success of some brands (e.g. Impossible Foods and Beyond Meat), the widespread adoption of such alternative protein sources is not a given in many societies.

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