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Plant-based protein alternatives are sources of protein that are not derived from animals. These include foods such as soya, pulses (e.g. beans, lentils, chickpeas), nuts, seeds, cereals such as quinoa and oats and algae.

Some of the most protein-rich plant foods are soya products (such as tofu and tempeh), pulses (such as lentils, chickpeas, egg white peas and beans), nuts and seeds (such as almonds, chia seeds and hemp seeds) and some grains (such as quinoa, oats and amaranth).

The term "alternative proteins" is not defined. Today it stands for the trend and the need to replace animal protein sources. In addition to plant-based protein sources, this also includes insects and cultured meat or other cultured animal proteins.

Not all alternative proteins are vegan per se. Vegetable proteins are of course vegan. And microalgae are also suitable for a vegan diet - although they are considered eukaryotic organisms from a biological point of view. Both cultured meat and insects are not vegan by definition in accordance with Art. 40 para. 1 of the Food Information Ordinance (SR 817.022.16). You have to decide for yourself whether the two alternative protein sources still fit into your diet. If you have opted for veganism so that no animals have to die, you can consume cultured meat without hesitation. Do you want to make a contribution to climate protection? Then both cultured meat and insects are a real alternative. 

Many foods are vegan or vegetarian and are also labelled as such, e.g. with the V-label. Labelling as "vegan" or "vegetarian" is voluntary. It is required if consumers could otherwise be deceived or misled about the type of food. A look at the product name and the list of ingredients will help. 

In general, plant-based protein alternatives have a lower environmental footprint compared to animal proteins, especially when it comes to greenhouse gas emissions and land use.

Plant-based products may not be marketed under dairy names such as "milk", "cream", "butter", "cheese", "whey", "buttermilk" or "yoghurt". These designations are subject to absolute labelling protection and are reserved solely for products of animal origin - specifically: the udder secretion of mammals. Exceptions are traditional products or those for which the name describes a characteristic property - such as coconut milk, cocoa butter, peanut butter or meat loaf. This was stated by the Court of Justice of the European Union (CJEU) in its ruling of 14 June 2017 (C-422/16) (Regulation (EU) No. 1308/2013, Part III, No. 1-3).

In addition to regulatory challenges, as in the case of cultured meat, the future viability of alternative proteins is currently determined by three key issues: acceptance, flavour and price. 

Plant-based products may not be marketed under dairy names such as "milk", "cream", "butter", "cheese", "whey", "buttermilk" or "yoghurt". These designations are subject to absolute labelling protection and are reserved solely for products of animal origin - specifically: the udder secretion of mammals. Exceptions are traditional products or those for which the name describes a characteristic property - such as coconut milk, cocoa butter, peanut butter or meat loaf. This was clarified by the Court of Justice of the European Union (CJEU) in its ruling of 14 June 2017 - C-422/16 (Regulation (EU) No. 1308/2013, Part III, No. 1-3).

Cultured meat can be produced without slaughtering animals. Animal cells are taken from a living animal via biopsy. The cells are then multiplied in a cultivator. Muscle, fat, connective tissue or other cell types can then be further multiplied from the stem cell lines. The desired cell types then continue to grow in a bioreactor in culture medium. The culture media used contain water, functional proteins, carbohydrates, trace elements, vitamins and growth factors. Many companies have now found substitutes for the original use of animal calf serum (FBS) in the nutrient solution and this no longer needs to be used. In order to obtain structured cultured meat (e.g. a cultured steak), edible plant scaffold structures are used on which the cells can grow. Unstructured cells (e.g. muscle or fat cells) can be removed directly from the bioreactor and processed into tasty products such as burgers, nuggets or sausages. The first products on the foreign market consist of plant-based and cultivated components, e.g. muscle cells with plant proteins. 

The world's first food product based on cell cultures was approved in Singapore in December 2020. It is a chicken nugget that also contains plant-based proteins. The authorities responsible in the USA are also currently reviewing an application for approval for cell-based chicken meat. Here, the first stage of the multi-stage authorisation procedure was approved. Authorisation by the US Department of Agriculture is still pending. Cultured meat is not yet authorised in Switzerland and the EU. However, various applications for authorisation have been submitted to the authorities.

In the view of the Swiss Protein Association, the distinction between synthetic and natural foods is misleading. Cultured meat, for example, is obtained from the painless removal of cells from animals, followed by differentiation in a bioreactor. This process mimics natural biological processes. Products such as vitamins and rennet ferments derived from precision fermentation are also examples of such novel but natural foods. Traditional products such as yoghurt and beer are also produced in Switzerland using advanced techniques: In large stainless steel tanks, we cultivate microorganisms and additives that have been carefully selected and refined over centuries. These modern production methods have not only simplified and standardised processes, but also make a significant contribution to improving food safety and hygiene, similar to the pioneering pasteurisation process for preserving food.

few resources as possible and without slaughtering. Cultured meat is grown in a controlled, sterile environment. Meat produced in this way requires fewer resources for production. The omnipresent risk of zoonoses, i.e. diseases that can be transmitted between humans and animals, is reduced by cultured meat. This means that cultured meat can contribute to a sustainable food source in the future alongside other alternative protein sources (e.g. plant-based meat substitutes, insects). Climate: Cultured meat reduces the impact of our food system on the global climate and requires fewer resources, such as water and feed, than conventional livestock farming. Studies show that compared to conventional livestock farming, cultured meat can reduce greenhouse gas emissions by 92% and air pollution by up to 93%. In addition, 95% less land is required and 78% less water is used. (Source: Good Food Institute) Land use: Cultured meat can allow land currently used for livestock farming to be used for more sustainable purposes, such as planting trees or expanding organic farming. Overfishing Cultured meat can prevent the overfishing of certain endangered species. Animal welfare: Cultured meat avoids animal suffering.

In Singapore and the USA, the authorities have granted authorisation for cultured meat products following a rigorous review. In Switzerland, the EU and other countries, the first authorisation procedures are currently being carried out by the authorities. During production, cultured meat is grown in a very controlled, sterile environment, which means that harmful pathogens or contamination with harmful substances can be ruled out.

Switzerland has a long tradition of agricultural and food production and therefore has a strong ecosystem for the development of alternative protein products. Many Swiss companies are leaders in this field and can position themselves successfully in the market if the framework conditions are favourable enough.

Practically everything we eat is processed. Foods that we eat regularly and whose health is not in question - e.g. bread, pasta - are subjected to similar processing methods as products that are considered "ultra-processed". Processing is used for many reasons:

·        To make food safer and reduce the risk of food poisoning (e.g. pasteurisation). 

·        To make food edible (e.g. grinding, cooking). 

·        To maintain the quality of food (e.g. freezing) or to improve its nutritional profile (e.g. by enriching it with nutrients, vitamins and minerals or by reducing the sugar, salt or saturated fat content). 

·        To preserve food for longer and thus reduce spoilage and food waste.  

·        To improve the availability of food. This is particularly important in view of the limited resources available to feed a growing world population.  

Processing therefore refers to the technical production of food and does not have a linear relationship with the nutritional value of the food. It is important to make a clear distinction between the two.

Food technology played a key role in the development of society: processing techniques made it possible for people to eat safe and nutritious food with less time and energy. This meant more time that could be invested in career development, for example, especially for women. Today, food processing offers consumers even greater availability and convenience: more and more people are turning to processed foods. These products therefore have great potential to influence eating habits. In fact, it is very important to meet consumer demand in terms of price, flavour and convenience in order to change consumption habits: For example, it is much easier to replace a beef burger with a plant-based burger than with a tin of lentils.

The plant-based food sector is continuously investing in research and innovation to deliver healthier and more sustainable products in response to increasing consumer demand. Well-known innovative examples are: 

·        Enrichment of foods with nutrients, vitamins and minerals in plant-based products; 

·        Improved nutrient composition, e.g. by reducing the proportion of saturated and trans fatty acids in modern margarine and spreads; 

·        Improved selection of plant sources for optimised ingredients. 

Beyond the nutritional aspect, food technology is an important key to tackling sustainability challenges in the agri-food industry, ranging from the overuse of natural resources to climate change. Thanks to new processing techniques and digital tools (including AI and the Internet of Things), more and more environmentally friendly analogues to animal products can be offered. 

Yes, plant-based proteins are generally healthy and can be part of a balanced diet. They are often low in fat, cholesterol-free and rich in fibre, vitamins and minerals.

 A well-planned plant-based diet can provide all the necessary nutrients. It is important to ensure a balanced diet in order to avoid deficiencies. Special consideration must be given to specific food intolerances or special requirements for nutrient intake (e.g. osteoporosis sufferers, children, older people). 

A purely plant-based diet may be possible for children and pregnant women, but requires careful planning to ensure that all the necessary nutrients are consumed. It is recommended to seek professional nutritional advice. 

The healthiness of a product is not determined by the degree of processing or the number of ingredients, but by the quality of the raw materials and the nutritional-physiological composition of the food. 

It has been proven that foods containing salt, fat and sugar should be consumed in as small quantities as possible: This applies to both animal and plant-based foods. A diet with alternative proteins should also always be part of a balanced and varied diet.  

Whether a food is healthy or unhealthy, i.e. whether it should be consumed in smaller or larger quantities, must be judged on the basis of individual nutritional needs and habits. Scientific research shows that the healthiness of food is primarily associated with a high content of vitamins, minerals, fibre, unsaturated fats and a limited amount of added sugars, saturated fats and sodium. The list of ingredients and the nutritional information on the food packaging provide information about the composition of the food. 

In the face of land and water scarcity and the effects of climate change, the food industry plays a crucial role in making today's food systems sustainable. Processed substitutes are bringing hard-to-eat, valuable plant-based foods to consumers. Thus, continuous innovation in food technology plays a crucial role in providing energy- and vitamin-rich foods, as well as in reducing food waste by fully utilising raw materials by recycling side streams and by-products. 

Climate change increases the impact of environmental factors (e.g. heat waves, air pollution, severe weather) on public health and promotes the development of chronic diseases such as allergies and inflammatory diseases. Our eating habits have a direct impact on the earth's resources. As global warming progresses, there is an urgent need for more sustainable and resilient food systems. Switching from animal-based to alternative protein sources makes a significant contribution to this.