Scientists grow muscle protein in lettuce and tobacco chloroplasts

The global market for meat alternatives is valued between €6.7 billion and €8.1 billion annually, driven by concerns over the environmental and ethical impacts of conventional livestock farming. Production of animal‑based protein consumes extensive land for fodder cultivation, requires large volumes of freshwater, and generates significant greenhouse‑gas emissions, notably methane and nitrous oxide, while also raising animal‑welfare issues for many consumers.

Industry analysts project that the sector will expand at an annual rate of 8.1 % to 12.3 % over the next ten years, reflecting rising demand for sustainable and cruelty‑free food options. The anticipated growth underscores a broader shift toward plant‑based and cultivated protein products as stakeholders seek to mitigate climate change, preserve natural resources, and address ethical considerations in the food supply chain.