Cargill Identifies Key Alternative Protein Trends for 2024

Global food giant Cargill is focusing on five key trends shaping the alternative protein market in 2024. The company is working to improve the taste, affordability, and personalization of protein options beyond traditional meat and seafood.

According to Cargill, consumer perceptions of protein sources are shifting, prompting the company to expand its offerings in the alternative protein category, which includes plant-based foods, cultivated meat, and dairy alternatives. This sector remains relatively nascent but is experiencing significant growth.

The first trend identified is the enhancement of taste in plant-based products. Cargill research indicates that a substantial portion of consumers who try plant-based options do not repurchase them, highlighting the need for superior flavor and texture. Innovations such as 3D printing and fermentation-based proteins are expected to bridge this gap.

Secondly, Cargill emphasizes strategic collaborations. Partnerships with pea protein producer PURIS, cultivated meat leaders Upside Foods and Wildtype, and fermentation technology firm ENOugh aim to accelerate technology scaling and manufacturing efficiency. These collaborations are seen as crucial for making alternative proteins more accessible and affordable.

Thirdly, the company sees potential in personalized nutrition, where consumers could tailor the nutrient profiles of their protein products. Cargill is also focused on streamlining its supply chain and offering flexible solutions to meet diverse customer demands in the alternative protein space.