The protein transition is driving a more sustainable food system

Proteins are the building blocks of life on earth, but the way we produce and consume them is no longer sustainable. Producing animal protein (meat) requires large amounts of water and resources, places significant pressure on land use, and raises animal welfare concerns. Livestock farming also has a substantial impact on climate change. The current distribution of protein is unfair as well: in wealthy countries, people consume too much animal protein—harming their health—while in other regions access to animal protein is limited.

As the global population grows, demand for protein continues to rise. Meeting this demand requires a systemic change: the protein transition. Wageningen University & Research (WUR) contributes to this transition through research supporting a more sustainable and equitable food system.

All WUR research on the protein transition is structured around three themes: circular animal systems, more diverse and sustainable proteins and a societal shift.

1. Circular animal systems

In the optimal system, food-feed competition is eliminated, and all sources fit for direct consumption are applied in food. Resources that are not suitable for human consumption can be upcycled through use of microorganisms, insects, or other animals.

2. More diverse and sustainable proteins

This theme includes research into alternative ways of producing protein, such as fermentation. New and more varied protein sources—like microalgae, aquatic plants, insects and mushroom mycelium—are also being studied. A key advantage of these sources is that they require little to no scarce land.

3. A societal shift

The protein transition can only succeed if consumers change their diets. This requires research into the human dimension: food choices, the gap between intention and behaviour, and improving the taste of new protein sources.

WUR conducts numerous studies within these three themes. Examples include research on seaweed as a feed supplement for dairy cows, using underutilised residual streams to rear insects, or extracting protein from tomato leaves. WUR is also researching the production of milk protein without cows, cultivating duckweed as a protein source, and microorganisms that can convert inedible substances into edible proteins—such as bacteria that use methane gas.

To understand and influence consumer behaviour and eating habits, WUR studies flavour drivers and the sensory experience of meat alternatives. Consumers look for experiences similar to eating meat, which means characteristics like juiciness and “sizzle in the pan” also matter.

WUR also participates in the EU project GIANT LEAPS, which aims to fill major knowledge gaps in the protein transition. Topics include food technology, food safety and consumer acceptance. The approach will deliver strategic innovations, methodologies and open-access datasets.

These research projects involve collaboration with many national and international partners: research institutes, governments, farmers, start-ups and other companies in the agrifood sector. The research focuses not only on consumers in wealthy countries, but also on low-income countries and low-income consumers in high-income regions.

With its research, WUR is invested in increasing the availability, diversity and societal acceptance of existing and new protein sources.

We contribute to:

• Alternative proteins
• Diversity of protein sources
• Circular systems
• Societal acceptance
• Consumer behaviour
• National and international collaboration