What are alternative proteins?



Animal proteins are the main dietary sources. However, their production, in addition to being expensive, represents a strong impact on the environment.

Their consumption could be replaced with protein sources obtained from more sustainable processes. Legumes, seeds, fungi, algae, and insects are examples of so-called alternative proteins.

The Food and Agriculture Organization of the United Nations considers that the use of these proteins represents nutritional, socioeconomic and environmental advantages.


Foodtech growth in Spain

ICEX Spain Export and Investment has published a study on the Spanish foodtech sector. It says “Spain is positioned as the fourth agri-food power in Europe and tenth in the world. Thanks to the quality of its products and its wide variety, the Spanish agri-food sector enjoys great prestige in international markets”

More than 400 startups are working to develop the future of the agri-food value in Spain 2021, as investment in startups and foodtech has tripled (€695M), placing Spain among the world leaders.

The rapid growth of the Spanish market for vegetable products (Spain represents the second most prominent country in Europe with €448M in sales) is due to the action of large companies, technology and research centres.

Food companies work to create meat that is not meat and fish that is not fish. For example, cod flavored burgers based on alternative protein.

Particularly noteworthy are the fermentation, bioprinting and cell culture sectors that are capturing the interest of investors in foodtech.

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