Future Protein Design

Accenture Project

Role: POV & Content creation

Challenges

Alternative proteins are a key solution for a more sustainable food system, yet they continue to face significant consumer acceptance challenges. Many consumers remain hesitant due to factors such as taste, texture, familiarity, and perceived benefits, making it difficult for these products to compete with conventional meat and seafood.

Solution

Emerging technologies like precision fermentation open up new possibilities for alternative proteins. However, to drive adoption, it is not enough to introduce new technologies—but products must offer a real and relevant USP that compels consumers to choose them over traditional options.

To address this, we developed 10 future-forward concepts for meat and seafood alternatives, designed at the intersection of desirability, feasibility, and viability. This approach ensures that new products are not only technologically and economically viable but also consumer-centric.