How to Develop Safe Alternative Proteins

In recent years, concerns about the sustainability of certain farming methods, especially those involved in meat production, have caused some topics in food manufacturing to rise the political agenda. This has triggered a range of research projects, including the development of plant-derived and lab-grown meat alternatives, that have the potential to help deliver sustainable, secure, and reliable sources of protein for human consumption. As a result, the global market for alternative proteins is projected to reach $36.6 billion by 2029, according to a 2023 report published by Meticulous Research. To maximize this potential, alternative protein producers will need to rigorously test their products to provide proof of their integrity.

The Need for Testing

Novel products of all types can face various challenges, including food safety issues. For alternative proteins, for example, the demand in some markets has soared while supply has fallen short, which has led to food fraud in some cases. This is potentially dangerous, as wheat or soya, which are allergens, can be used as substitutes for more expensive plant-based proteins. Other types of common food fraud include concealment, counterfeiting, and mislabeling. All have the potential to weaken customer acceptance, which could constrain market growth and hamper the development of sustainable food sources.

Chris Elliott, PhD, a professor in the School of Biological Sciences and founder of the Institute for Global Food Security at Queens University in Belfast, Northern Ireland, says that testing isn’t just needed to spot deliberate substitution. “There could be a lot of things that shouldn’t be there, things that have been added by accident. Therefore, we need to be testing to look at the overall integrity of the global food supply chain,” he says.

“Safety scientists like me need access to reliable analytical methods to confirm our work to the regulators,” adds Ben Smith, PhD, director of the Future Ready Food Safety Hub at the Nanyang Technological University in Singapore. “Also, all things have their thresholds for effect, and we need to understand whether these materials could be problematic. Most of them are endogenous (found in the body), but there is still a need for testing.”

Building Acceptance

Devin Peterson, PhD, distinguished professor of food, agricultural, and environmental sciences and director of the Flavor Research and Education Center at The Ohio State University in Columbus, believes there must be a fundamental understanding of what’s required to meet consumer expectations; it’s not all about safety and compliance. “We often think about consumers in terms of how much they like something, but behaviors towards food go beyond simple ‘liking.’ We also need to consider what people want, which can drive motivation,” he says. “A whole new set of ingredients are involved when looking at plant-based products, which need to be explained.”

He adds that plant proteins can generate aroma and flavor compounds, which all need to be understood. This is especially important, as taste remains a key barrier to the widespread uptake of alternative proteins. In recent years, food manufacturers have significantly improved the taste, texture, and affordability of meat alternatives, but many consumers believe there is still a distinguishable deficit.

Some people are increasingly concerned about veterinary drugs, hormones, and other potential contaminants in meat-based products, however, so they may be more inclined to purchase alternative protein-based options. Proving this, and ensuring a good eating experience, are key to unlocking the alternative meat sector’s growth.

The Future of Food Safety for Alternative Proteins

Testing for contaminants in food products isn’t easy, says Dr. Elliott. “It is quite complicated, because the people who conduct the fraud are generally pretty smart, and they know the testing methods people use, so they try to find ways to get around them.”

Dr. Smith sees a clear need for more sophisticated test methods. “We’ve tried to break things down into individual materials and look at things from a component perspective. Many of the tests and systems we have in place aren’t designed to test complex materials,” he says.

“I think there are a lot of opportunities for many types of new technologies,” he adds. “One of the important things we must realize, particularly in this innovation space, is that not one technology necessarily outbids another. There are pluses and minuses for different types of reasons.”

Targeted analysis for food authenticity testing is often used for detecting substitution, dilution, and mislabeling; however, quantifying compounds in food matrices requires sensitive, reliable, and repeatable analytical approaches.

Ensuring Quality and Safety

The testing of alternative proteins has two clear goals: to enhance product quality during development and to ensure consumer safety during production. Each plays a central role in the commercialization and eventual acceptance of alternative protein-based foods, and both need to be carefully regulated. “In the past, we’ve typically seen regulation lagging behind innovation; however, we’re seeing rapid innovation in the cultivated meat sector, with methodologies changing monthly,” says Dr. Smith. “Labs are doing a lot of different things to bring a product to market, but from a regulatory perspective, that’s always a challenge because we want to know what’s being put on the table.”

The Right Balance

Balancing innovation with integrity in the alternative protein space is key. While advancements in this field hold immense potential, it is crucial to prioritize food safety, authenticity, customer acceptance, and nutrition to build a sustainable and trustworthy food system. As the world navigates the complexities of the future of food, embracing innovation with a keen eye on integrity will pave the way for a healthier and more sustainable future for generations to come.

Also, faced with an increased demand for—and heightened regulatory scrutiny of—alternative protein-based foods, labs need trusted analytical methods to help them further improve product quality, consistency, palatability, safety, and nutritional value.