Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
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A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types of food. Increased demand for animal-based protein in particular is expected to have a negative environmental impact, generating greenhouse gas emissions, requiring more water and more land. Addressing this “perfect storm” will necessitate more sustainable production of existing sources of protein as well as alternative sources for direct human consumption. This paper outlines some potential demand scenarios and provides an overview of selected existing and novel protein sources in terms of their potential to sustainably deliver protein for the future, considering drivers and challenges relating to nutritional, environmental, and technological and market/consumer domains. It concludes that different factors influence the potential of existing and novel sources. Existing protein sources are primarily hindered by their negative environmental impacts with some concerns around health. However, they offer social and economic benefits, and have a high level of consumer acceptance. Furthermore, recent research emphasizes the role of livestock as part of the solution to greenhouse gas emissions, and indicates that animal-based protein has an important role as part of a sustainable diet and as a contributor to food security. Novel proteins require the development of new value chains, and attention to issues such as production costs, food safety, scalability and consumer acceptance. Furthermore, positive environmental impacts cannot be assumed with novel protein sources and care must be taken to ensure that comparisons between novel and existing protein sources are valid. Greater alignment of political forces, and the involvement of wider stakeholders in a governance role, as well as development/commercialization role, is required to address both sources of protein and ensure food security.
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Utilization of microalgae as a dietary protein source is still poorly developed in Europe because it requires prior development of novel value chains, with attention to production costs, food safety, scalability, and consumer acceptance.
“Unfortunately, utilization of microalgae as a dietary protein source is still poorly developed in Europe because it requires prior development of novel value chains—with special attention paid to such issues as production costs (algal protein versus e.g., soy or lupin), food safety (especially in view of strict European legislation on the subject), scalability of processes, and consumer acceptance”
From Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review (2019) · cites this paper as [23]
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“It has been estimated that demand for animal-derived protein may double by 2050 (Henchion et al., 2017).”
BackgroundAlgal proteins for sustainable nutrition and functional food innovation
Saeed, F., Tul Zohra, K., Naveed, K., Zia, A., Khaliq, M., Noor, Z., Khaliq, K., & Ali, M. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100752 · Cited by 19 · see citing works
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Guaqueta-Garcia, D. J., Wolodko, J., & Wismer, W. (2025) · British Food Journal · doi:10.1108/bfj-03-2024-0255 · Cited by 12 · see citing works
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Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Henchion, M., Hayes, M., Mullen, A., Fenelon, M., & Tiwari, B.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
- Corresponding author
- Henchion, Maeve
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2017-07-20
- Volume
- 6
- Issue
- 7
- Pages
- 53
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC5532560
- OpenAlex
- W2736498356
- Cited by
- 1,519
- References
- 82
- Citations by year
- 2026: 143 · 2025: 229 · 2024: 284 · 2023: 218 · 2022: 230 · 2021: 149 · 2020: 148 · 2019: 75 · 2018: 39 · 2017: 1 · 2012: 1
- FWCI
- 6.33
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Arrow@dit (Dublin Institute of Technology) (acceptedVersion)
- T-Stór (Teagasc) (acceptedVersion)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-sa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
- Funders
- ReValue Protein nd DAFM (Grant Award No. 11/F/043)
- Topics
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Life Sciences › Agricultural and Biological Sciences › Insect Science › Insect Utilization and Effects
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Food Production Studies
- Keywords
- animal protein, alternative protein sources, sustainable diets, greenhouse gas emissions, food security, demand scenarios, livestock, environmental impact of food production, consumer acceptance, value chain, food safety, sustainable food systems, governance
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