While the environmental and food security benefits are encouraging, the key to consumer acceptance is parity. Alternative proteins must taste and feel as good as the conventional foods they replace and cost either the same or less. According to our research, this will happen in three stages, with dates varying to some degree depending on the source of alternative proteins and the products they aim to replace:
Plant-based alternatives such as burgers, dairy, and egg substitutes made from soy, pea, and other proteins will achieve parity in 2023, if not sooner.
Alternative proteins made from microorganisms like fungi, yeasts, and single-celled algae will reach parity by 2025.
Alternatives grown directly from animal cells will reach parity by 2032.
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