Factors Shaping the Business Development of the Alternative Protein Transition: A Systematic Literature Review

Antonella Samoggia, Chiara Benussi () and Giuseppe Macaione
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Antonella Samoggia: Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
Chiara Benussi: Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
Giuseppe Macaione: Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy

Sustainability, 2025, vol. 17, issue 17, 1-17

Abstract: Alternative proteins (APs) have the potential to contribute to the sustainable transition of food systems. This study aims to assess the current stage of development of the alternative protein industry, identifying factors, both barriers and enablers, that influence business growth. The analysis adopts a systematic literature review, following the PRISMA guidelines, identifying 50 studies. The S-curve model is then applied as an analytical tool to determine the development stage of the AP industry concerning plant-based, insect, and algae segments. The application of the S-curve provides a perspective on the evolution of innovative business such as AP. The results reveal significant differences in the maturity of the AP industry. The plant-based one is the most advanced, characterized by strong market organization and collaborations, despite challenges such as price competitiveness. The algae industry is promising due to its versatility, yet it is hindered due to production costs and unstable demand. Insects face the greatest barriers, including consumer acceptance and ethical concerns. The study emphasizes the importance of creating business strategies suited to each AP source to transform barriers into opportunities. This review contributes to the literature by comparing the unique peculiarities of the AP industry and providing insights from a cross-analysis of plant-based, algae, and insect development stages.

Keywords: plant protein; seaweed; meat analogues; new food source; influential factor; protein transition (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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