Are you ready to try a burger made from insects or a sausage made from algae? A new £38 million project in the UK is betting that you might be, and it aims to make these alternatives a part of our everyday diet. With growing concerns about the environmental impact of animal farming, alternative proteins like lab-grown meat, insects, and fungi could provide a more sustainable way to feed the world. But so far, these options haven’t really taken off. That’s where this new project comes in, hoping to change the way we think about what’s on our plate.

What Are Alternative Proteins?

Alternative proteins are foods that come from non-traditional sources like insects, fungi, algae, and lab-grown meat, also known as cultivated meat. Unlike traditional meat and dairy, these proteins use less land and water, and they produce fewer greenhouse gases. They can be made by growing cells in a lab, brewing proteins like beer, or even crushing insects into a protein-rich paste. Despite their potential, these alternatives make up only a small fraction of the market—just 9% of the proteins sold in UK supermarkets are plant-based, according to WWF.

The Big Push for Change

The UK’s National Alternative Protein Innovation Centre (NAPIC) is leading the charge with a £15 million investment from the UK’s innovation agency, UKRI, and an additional £23 million from businesses, farmers, and other groups. The goal? To get more of us eating alternative proteins and to make the UK a leader in this growing industry. Professor Anwesha Sarkar from Leeds University, who is heading the project, says, “We want to make alternative protein mainstream, for a really sustainable planet.”

Why Should We Care About Alternative Proteins?

Animal farming is one of the biggest causes of environmental problems like deforestation, water shortages, and greenhouse gas emissions. Plus, it raises concerns about animal welfare and the health impacts of eating too much meat. Alternative proteins could be a solution, providing a way to keep everyone fed without destroying the planet. They use much less energy and land, and they can be made without harming animals. For example, lab-grown meat uses a tiny sample of animal cells that can be grown indefinitely, producing meat without the need to raise and slaughter animals.

Challenges Ahead

While the idea sounds great, there are still plenty of hurdles to overcome. For one, many people are hesitant to try something new, especially when it comes to food. Questions like “Will it taste the same?” or “Is it safe?” are common concerns. There are also regulatory challenges; cultivated meat, for example, is not yet approved for human consumption in the UK, although it is allowed in pet food.

The project will focus on researching these concerns, testing the health benefits and risks, and figuring out how to make alternative proteins appealing to the public. It will also look at how to keep traditional farmers in work and how to speed up the regulatory process so these foods can reach store shelves more quickly.

The Big Picture

Alternative proteins could be a big deal for the UK economy, too. One report by the think tank Green Alliance suggests that the alternative protein industry could be worth £6.8 billion a year and create 25,000 jobs by 2035. The UK is already ahead of some other places, like the EU, which has been slower to embrace lab-grown meat. Italy, for instance, has even banned it. Meanwhile, countries like Singapore and Israel are already serving lab-grown meat in restaurants.

What’s Next?

The project leaders hope to make the UK a global leader in alternative proteins, but they know it won’t be easy. They’ll need to prove to the public that these foods are not just safe, but also tasty and nutritious. Some people worry that alternative proteins are “ultra-processed,” which means they might not be as healthy as whole foods. But as Professor Tim Spector from the ZOE nutrition project points out, it’s all about what you compare it with. He says, “Ultra-processed alternative proteins are probably slightly better for you than ultra-processed meats because they can contain more fibre and nutrients.”

Changing what we eat could be one of the biggest ways we can help the planet. And while the idea of eating a cricket burger or a lab-grown steak might seem strange now, the hope is that with more research, investment, and a little bit of marketing magic, these foods could become as normal as your regular burger and fries. So, would you give it a try? The future of food might just depend on it!