Biotechnology and Alternative Proteins: The Recipe for a Sustainable Food System

On November 15, 2022, the world population reached 8 billion people, a historic milestone in human development, according to the United Nations. In just 12 years, we have added 1 billion inhabitants, and the FAO predicts that by 2050 the figure will approach 10 billion. This unprecedented demographic growth will require increasing food production by around 50% without expanding the available agricultural land.

However, the current food system is already facing a clear environmental limit. Agriculture and livestock are responsible for nearly 30% of global greenhouse gas emissions, and animal-based products—from feed cultivation to distribution—account for almost 60% of emissions from the food system. Additionally, this industry drives deforestation, biodiversity loss, and soil and water degradation, especially in regions such as Asia and the Americas.

In this context, World Food Day 2025 reminds us of the urgency to transform the way we produce and consume. Biotechnology is playing a key role in this change by developing solutions that improve the sustainability, safety, and resilience of food systems. Thanks to research and innovation, it is now possible to optimize the use of raw materials and by-products, contributing to a circular economy and reducing food waste.

Companies such as AINIA, a partner of AseBio, are already working in this direction by researching alternative proteins (plant-based, microbial, or cell-cultured), one of the most promising avenues to meet the growing global demand for food. Through the application of advanced bioprocesses, the organization promotes the development of functional ingredients and foods that improve nutritional quality, reduce environmental impact, and help ensure food security for the future.

Diversification of protein supply

The production of alternative foods, such as plant-based or microbial proteins, is gaining ground as a solution capable of reducing the environmental impact of the global food system. These new sources require fewer natural resources, generate lower emissions, and consume less water while offering greater resilience against fluctuations in traditional agriculture.

“These emerging sources allow us to diversify the protein supply, contributing to greater food security by reducing dependence on traditional livestock, which is subject to resource limitations, environmental impact, and production volatility,” explains Ana Torrejón Cabello, Head of Microbiology and Industrial Biotechnology at AINIA.

Within the field of food biotechnology, some of the most promising areas focus on precision fermentation and cell culture—two technologies that allow the production of alternative proteins and fats with high nutritional and functional value without relying on animals. “At the same time, microbial engineering advances the synthesis of bioactive and nutraceutical compounds (food-derived compounds that, in addition to providing nutritional value, offer health benefits such as disease prevention or enhancement of bodily functions), as well as improving the sensory properties—flavor, texture, or aroma—of alternative foods, a key factor for consumer acceptance.

“The design of new bioprocesses aimed at reducing resource consumption and minimizing waste generation, combined with the integration of circular economy strategies, is redefining the way we conceive food production.”

In addition, the digitalization and automation of biotechnological processes, supported by the use of artificial intelligence for the design and optimization of cultures and fermentations, accelerate innovation and improve efficiency at every stage of new food development.

Overall, biotechnology is consolidating as an essential driver for addressing sustainability, safety, and quality challenges in future food systems, paving the way toward a more equitable and resilient food system.

Precision fermentation and cell culture

The current food model is already showing clear signs of strain. Over the past decade, global cereal production has grown by 14%, while meat, milk, and egg production increased by 15%, 18%, and 22%, respectively (FAO, 2022). A significant portion of this increase is used to feed livestock rather than people, exacerbating the environmental impact of the system.

According to Torrejón, the application of biotechnology in these processes “facilitates the production of proteins with improved nutritional profiles tailored to different population needs, with increasing functionality and sensory quality.” In this way, alternative proteins not only help meet the growing global food demand but also “bring sustainability, resilience, and innovation to food systems.”

Precision fermentation and cell culture rank among the most promising technologies. “Both processes require much less arable land and generate fewer emissions than conventional livestock farming,” notes Torrejón. “They allow the production of proteins and fats with high nutritional and functional value, without the need for animals.”

Regarding waste management, the expert highlights the role of microbial engineering and advanced bioprocess design: “These tools enable the valorization of by-products from the food chain, transforming them into new ingredients, biofertilizers, or energy sources, in line with circular economy principles.”

Commitment to sustainability also extends to water management. “Biotechnology has been providing solutions for wastewater treatment for years, and today there are advances in combined processes, such as bioelectrochemical systems—processes that use microorganisms and electrodes—which can treat water with high organic load and salinity,” she explains.

Another expanding field is CO₂ valorization. “Biotechnology allows us to transform this greenhouse gas into a useful carbon source to produce various compounds, including alternative proteins,” notes Torrejón, emphasizing that this approach “helps close material cycles and reduce the environmental footprint of the food industry.”

Together, biotechnology is consolidating as a sustainability driver and an essential tool to “reduce environmental impact and support the transition toward more responsible and environmentally friendly production models.”

Challenges and obstacles

One of the main technological challenges is achieving efficient and economically viable processes to produce alternative proteins at scale while maintaining product quality, safety, and stability. “Progress is greater in plant-based and fermentation proteins than in cell culture, which still faces challenges for viable industrial scaling,” explains Ana Torrejón Cabello.

On the scientific front, challenges focus on improving the nutritional, sensory, and functional profiles of proteins through microbial engineering, culture medium design, and innovative purification and processing technologies.

Moreover, the European regulatory framework requires rigorous safety evaluations for the authorization of new foods, which can slow their market introduction. There is also a need to promote social acceptance by transparently communicating the origin, benefits, and safety of these protein sources to encourage their integration into everyday diets.

Collaboration is key

Collaboration between technology centers, industry, and public administrations is crucial to accelerate the adoption of alternative proteins and consolidate their role in the transition to sustainable food systems.

AINIA emphasizes that “technology centers provide scientific knowledge, research and development capabilities, as well as access to innovative technologies that enhance both the nutritional profile and the functional and sensory properties of these proteins.” They also play a crucial role in “facilitating pre-industrial scaling of processes and validating technical feasibility before market introduction.”

Meanwhile, “industry enables the leap to final scaling and real validation of these developments, adapting processes to production and consumption needs,” AINIA explains. Their involvement is essential to ensure scientific advances translate into accessible, safe, and competitive products.

Regarding public administrations, “they must provide a clear, agile regulatory framework adapted to the particularities of alternative proteins, ensuring safety, traceability, and consumer trust.” They can also promote innovation through public policies, tax incentives, and specific support programs. “Only through close and aligned collaboration between science, industry, and policy can we accelerate technology transfer, overcome regulatory barriers, and increase social acceptance,” they conclude.

As QU Dongyu, Director-General of the FAO, reminded at the 2024 Global Food Forum: “The actions we take today will directly affect the future. We must produce more with less. Let’s work toward a more inclusive and equitable future.”