In this post, I will explore another possible solution to food insecurity, which is to diversify protein sources. Protein is an integral part of a healthy diet, but common sources of protein are usually more expensive than other foods. This means that, while some people might be getting enough to eat, they can’t afford to eat a healthy and balanced diet. Not getting enough protein can result in a weakened immune system, among numerous other negative symptoms. Giving consumers new options for protein sources that are cheaper than the current ones available would get rid of this problem. While not a guarantee, these new options might also cause the current ones to decrease in price as well in order to ensure that enough people continue buying them over the new alternatives. Diversifying protein sources is also a good move environmentally. New protein sources that are currently being developed have much more sustainable farming techniques than those used for the current major sources of protein.
There are many different forms that new protein sources are taking. One such form is mycoprotein, which, put simply, is protein that comes from mushrooms. The Argentinian company EnyeTech has developed a technique for producing mycoprotein, and they call the result Kernel. With respect to food insecurity, the important part about Kernel is that, unlike many other new protein sources that food scientists are developing, Kernel is cheaper than meat. EnyeTech is planning to sell it at a price of two dollars per kilogram, which is about half as much as chicken breast costs on average in the United States. An important thing to note is that projects like this one that EnyeTech is working on are fairly new, so production methods could become even more efficient in the future as a result of continued research and innovation, making the final product even cheaper.
New protein sources like Kernel have the potential to make protein more affordable, but there will be some challenges to overcome. A survey revealed that one-third of Americans say that they would refuse to eat lab-grown meat—which is not exactly the same thing as mycoprotein but is probably close enough in consumer’s minds. Many people’s attitudes toward innovative protein sources are negative, and this could make it hard for these new projects to get off the ground. Another challenge for these projects is receiving the green-light from regulatory bodies, such as the United States’s FDA.
It is hard to predict how biotechnology will affect the food markets in the future, but there is definitely a lot of potential within the field.
I appreciate how this post dialed in on a very specific element of food insecurity. Not only is being fed important, but getting the correct necessary nutrients. This reminds me of RUTFs that are used in countries with extreme poverty and hunger. Your discussion of technological advancements for mycoprotein also makes me think of hydroponic farms and how new systems are being developed to grow and harvest healthy foods.
This was a very appropriate post for me to encounter after reading your “Tender is the Flesh” analysis–considering that when all animal sources of meat disappeared, humans resorted to eating each other, we definitely need to diversify our protein sources! I was delighted to see your mentioning of mycoproteins; in one of my veterinary classes, I am analyzing the role of mycotoxins–the “bad” parts of mushrooms–on animal health, and I am glad to see you mention the benefits of mushrooms as a protein source. I agree that it would be hard to get Americans to accept “mushroom meat” as another protein source (even though it looks delicious!), but I believe with time, this meat alternative will be normalized and accepted, just as has happened with other alternatives (Impossible Meat, Beyond Burgers, etc).