Alternative protein: Your 101 guide

Alternative proteins encompass a range of options that complement or replace traditional animal-based sources. The main types include plant-based proteins (e.g., soy, pea, quinoa), fermented microbial proteins (e.g., mycoprotein, algae), cultured proteins (i.e. lab-grown meat) and insect-based protein. Each is produced differently and offers a unique approach to meeting global protein demand.

Plant-based protein: The most established and widely available category, plant-based protein is derived from sources such as legumes, grains, nuts, and seeds. Proteins are extracted or isolated from the plant material using mechanical, chemical, or enzymatic technology, then processed into powders, concentrates, isolates, or texturised products. Food manufacturers use these ingredients to create protein-enriched burgers and sausages (e.g., v2food), shakes and smoothies, dairy alternatives (e.g. Oatly), baked goods and protein bars, plus flours, pasta, and egg alternatives (e.g. Just Egg.) Plant-based protein products make it easier for consumers to increase their protein intake while enjoying familiar foods.

Microbial protein: Produced by microorganisms such as bacteria, yeast, fungi, and algae, microbial protein is grown through fermentation (the same process used to make bread, beer, wine and cheese.) Microbes feed on substrates like sugar, starch, or methane, producing protein that can then be harvested, purified, and processed into powders, flakes, or fibres. Examples include Quorn (mycoprotein) and fermented dairy protein makers, Eden Brew and Change Foods.

Cultivated protein: Cultivated protein is grown from animal cells in a controlled environment, without the need for animal slaughter. A small sample of cells is taken from an animal and placed in a nutrient-rich medium that mimics conditions inside the body. The cells multiply and form muscle, fat, and connective tissue, resulting in real meat that can be cooked and eaten like conventional meat. These proteins are being developed into products such as burgers, nuggets, and seafood alternatives, with companies like Vow and Mosa Meat leading the field.

READ MORE: Cellular ag pioneer, Vow, makes history as the first Australian company to launch a cultured meat productInsect-based protein: Derived from edible insects such as mealworms, crickets, or black soldier fly larvae, insect protein is gaining recognition for its high nutritional value and low environmental footprint. It is processed into powders or pastes and incorporated into food products like protein bars, baked goods, snacks, and pet food. In Australia, BuggyBix is developing insect-based pet foods using black soldier fly larvae, while Israel’s Hargol FoodTech is using locusts to produce high protein insect powder for both human and animal nutrition.[CD1] 
READ MORE: Holy Locust!: Alternative protein that’s heaven sent 

Keen to learn more about innovation in alternative proteins and the broader agrifood sector? Read our Agrifood Innovation Guide. 

As a complement to traditional sources, alternative proteins can play a significant role in creating a more resilient and resource-efficient global food system. Key benefits include:

Reducing greenhouse gas emissions: Plant-based, microbial, or cultivated proteins generally produce substantially lower emissions than conventional animal agriculture, due to reduced reliance on enteric fermentation, feed production, and manure management. 

For example, the Center for Sustainable Systems at University of Michigan found that Beyond Meat’s plant-based burger produces approximately 90% less greenhouse gas emissions (and requires 46% less energy) than a quarter pound of US beef.

Conserving natural resources: Livestock production requires significant land and water; the amount increased when we also account for resources used to grow animal feed crops like soy and corn. Alternative proteins can supply protein with lower land and water requirements – and in the case of cultivated meat, without expanding agricultural land.

CE Delft research indicates that cultivated meat can use up to 95% less land and 78% less water than conventional beef production.

Supporting diverse and resilient food systems: Alternative proteins provide a way to satisfy rising global protein demand while offering options for consumers seeking animal-free products. These options do not have to replace conventional animal agriculture, but can complement it, allowing food systems to respond to changing dietary preferences, regulatory requirements, and market opportunities.

By integrating alternative proteins alongside traditional production, food producers can diversify their offerings, manage risk, and support a more resilient and resource-efficient system.

Alternative protein is attracting innovators, investors, and consumers alike. Hundreds of companies worldwide are developing and commercialising plant-based, microbial, cultivated, and insect protein products. Here are five companies leading the way: 

Daisy Lab

Daisy Lab produces dairy-identical proteins without cows. Using precision fermentation, the company harnesses yeast to create microbial dairy proteins through a process similar to brewing beer. These proteins are identical to traditional dairy proteins, offering a welfare-friendly, sustainable alternative for dairy production at scale.  
READ MORE: Daisy Lab: Producing dairy identical proteins without the cow - Series A raise

Eighth Day Foods

Eighth Day Foods transforms pulses and seeds into ready-to-cook plant-based proteins in a single step, under one roof, within one day. This approach overcomes common production and scalability challenges associated with alternative proteins, delivering clean-label, affordable, and nutritious proteins at a cost competitive with conventional animal sources.

Harvest B

Harvest B develops and manufactures plant-based meat solutions, specialising in protein performance and texture. As a B2B partner, it works with food producers, brands, and manufacturers to deliver proteins at scale. Its integrated approach – combining manufacturing, culinary, and food science expertise – supports rapid commercialisation while ensuring products are affordable, high-quality, and reliable across applications. 

The Every Company: 

The Every Company uses precision fermentation to produce animal proteins and functional ingredients without animals. By inserting the DNA sequence of chicken egg protein into yeast, it creates nature-equivalent proteins using only yeast and sugar. These proteins can be used across a variety of food products, offering high functionality and versatility.

Heuros

Heuros develops high-purity, GM-free growth factors for cultivated meat production. These growth factors stimulate bird and mammal muscle cell growth, enabling scalable, efficient production of real meat without raising animals.