GEA international chef survey: alternative proteins constitute at least a quarter of all food by 2040

At least a quarter of all food could be produced from alternative proteins by 2040. This was one of the findings of a GEA-commissioned survey of 1,000 chefs in eleven countries, which the machinery and plant manufacturer presented today in Frankfurt. Of the chefs surveyed, 43 percent believe that the proportion of all meals prepared with alternative proteins will reach between 26 and 50 percent by 2040. Nearly one in four of the respondents expects alternative proteins to constitute more than 50 percent of all food by 2040. These more sustainable alternatives to meat, dairy, seafood and eggs are derived from plants or produced through microbes or cell cultivation.