Plant-Based Proteins: Barriers and Breakthroughs

As Europe continues to prioritise sustainability and health, the push toward plant-based proteins has gotten stronger. With their environmental benefits, including reduced carbon emissions, less land use and a decrease in water consumption.

Next to these benefits, plant-based proteins offer a strong alternative to traditional animal-based products. Plant proteins can help meet the rising global demand for protein while contributing to healthier diets.

Despite these advantages, there are still significant challenges holding back the widespread adoption and scalability of plant-based proteins. While plant alternatives have been making impressive progress in consumer markets, some areas remain obstacles to their broader success: cost, scalability and functionality. These are the barriers that still need to be addressed for plant protein to become a pillar in the wider food industry.

Cost: Why is it expensive?

One of the barriers to plant-based proteins is cost. While they promise long-term environmental and health benefits, their production remains more expensive than traditional animal-based proteins. Several factors contribute to this price gap: raw material costs, complex processing techniques and infrastructure limitations.

Alternative protein sources such as soy, peas and lentils are subject to price fluctuations due to supply chain disruptions, climate conditions and global trade issues. Producing these proteins requires specialised equipment and energy-intensive processes, further driving up costs.

Even as demand grows, the industry struggles to scale up production while keeping prices competitive. According to a recent Vegconomist report production costs for plant-based foods have risen by 15-20% year-over-year due to increased labour, energy and raw material costs. Traditional animal-based proteins benefit from long-established production systems that keep their prices lower.

Efforts are underway to address these cost barriers. The VALPRO Path project is developing, through its Innovative Production Systems (IPSs), tools that lower raw material costs and improve efficiency. Making plant-based proteins more affordable for consumers.

Scalability: Meeting global demand

Another major barrier is scalability. While consumer demand for plant-based proteins is rising, increasing production sustainably and cost-effectively remains a difficult task. Scaling up means more than just increasing output, it requires maintaining quality, nutrition and affordability.

One challenge is infrastructure. Transitioning from traditional animal protein production to plant-based systems often requires rebuilding processing facilities, equipment and logistics. Many producers struggle to make this shift due to high capital investment and technical limitations.

Another barrier is the steady supply of raw materials. Increased demand for plant-based products has boosted competition for key ingredients like soy and peas. Driving up costs and complicating large-scale production efforts. With these problems, there are more, such as labour shortages and supply chain disruptions (especially following the COVID-19 pandemic), which have further exposed vulnerabilities in agricultural and food manufacturing sectors.

To overcome these scalability problems, VALPRO Path, through its Innovative Production Systems (IPSs), plans to optimise sourcing, reduce waste and enhance overall efficiency. By developing a sustainable model, the project aims to scale production rapidly without sacrificing quality or environmental benefits.

Functionality: Improving taste and texture

For plant-based proteins to achieve widespread acceptance they must deliver a similar taste experience to animal-based products. While innovation has shown improved taste and texture, many plant proteins still struggle to replicate the mouthfeel, versatility and nutritional profile of meat, dairy and eggs.

A key challenge lies in the structural differences between plant and animal proteins. According to a study published in npj Science of Food, mimicking the complex flavours and textures of meat using plant-based ingredients is difficult because of differences in protein structures and their interactions with other food components. As a result, some plant-based products fail to meet consumer standards in taste and mouthfeel, limiting their interest.

The industry is actively working to overcome these problems. Advances in food technology, including fermentation, extrusion and novel processing techniques, are showing promise in creating plant-based proteins that closely resemble traditional animal products. Some brands have already introduced plant-based meats that offer improved taste, texture and nutrition.

VALPRO Path is playing a key role in this transformation by fine-tuning its Innovative Production Systems (IPSs) to enhance taste appeal. By focusing on improving taste and texture, the project aims to make plant-based proteins more appealing to mainstream consumers.

Innovations Driving Growth

As consumer awareness of sustainability, health and animal welfare continues to grow, it will continue to drive increased demand for plant-based food products. According to Food Navigator, the market for plant-based alternatives is expected to expand significantly in the coming years, as more consumers search for alternative protein sources. Some of the developments are: 

• Precision Fermentation: This technology enables the production of proteins that closely resemble animal-based ones, enhancing: flavour, texture and nutritional value.
• Hybrid Innovations: By combining plant-based ingredients with cultivated animal cells, experts are creating products that more closely replicate traditional meat.
• Better Processing Techniques: New methods in extrusion and bioengineering are helping plant proteins cook, feel and taste more like traditional meat.
• Policy and Investment: Governments and investors are beginning to invest more money into plant-based food development, making large-scale production more feasible.

While obstacles remain, ongoing advancements in food processing and sustainability efforts are pushing the industry forward. Projects like VALPRO Path are leading the way in tackling the issues of cost, scalability and functionality. Helping to build a more accessible, efficient and appealing plant-based protein market.

Moving Toward a Sustainable Food System

The move to plant-based proteins is not without its challenges. With ongoing innovation and a strong commitment to sustainability, plant-based proteins are slowly but surely becoming a staple of the global food system. As VALPRO Path is driving technological changes, the project is contributing to overcoming the barriers that still stand from the widespread adoption of plant proteins.

With increasing consumer demand and ongoing improvements in affordability, scalability and sensory appeal, plant-based proteins are set to provide sustainable, nutritious alternatives to traditional animal-based products. Helping to shape a more resilient and eco-friendly food industry.

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