Alternative proteins in the United Kingdom

The UK’s alternative protein opportunity

The UK Government has expressed an ambition to develop and scale up alternative proteins in Britain, most clearly in its Food Strategy. The remainder of this decade will be crucial to deliver on this aspiration and unlock the environmental and societal benefits of plant-based, fermentation-made and cultivated meat, seafood, eggs and dairy. With decisive political leadership and ambitious policies, the UK can become a home for this dynamic new green industry.

“The idea of being forced to cut back on meat is unpopular with many consumers. There is something culturally sacred about a freeborn Englishman’s right to a plate of bangers or a Sunday roast. It may prove easier to reduce the meat content in ready meals and convenience foods, where alternative proteins may soon match the taste and texture of, say, mince, but at a fraction of the price.”

National Food Strategy, 2021

Driving economic growth through innovation

The UK has a proud history of leading the world in scientific fields like crop breeding, genomics and biomanufacturing. Drawing on that bedrock of expertise, UK scientists can lead the charge in addressing critical R&D bottlenecks, unlocking tastier and more affordable alternative proteins. 
Investing in these foods will create green jobs and economic opportunities throughout the country. Research has shown that alternative proteins could generate up to 25,000 jobs in food manufacturing, agriculture and other fields by 2035, adding £6.8 billion to the economy.

“The UK is home to a budding [cultivated meat] industry with innovation happening across the supply chain.”

National Vision for Engineering Biology (2023)

Building a healthier and more resilient food system

Since 2012, the UK has imported an average of 2.6 million tonnes of meat and dairy a year, equivalent to 30kg per person annually. Rather than depending on imports in an increasingly volatile world, diversifying the UK’s domestic protein supply offers a much more efficient way to produce food sustainably, helping to future-proof our food supply from external shocks. 

Plant-based and cultivated meat can help satisfy some demand for animal-based foods while creating space for more agroecological farming practices and nature restoration. Analysis shows that even a modest shift to alternative proteins by 2050 could release an area of land the size of Wales and Yorkshire combined (21% of the UK’s total farmed area). This extra space, coupled with better financial incentives, can support farmers to incorporate climate and nature goals into their business practices. 

Several recent studies have pointed to a significant public health opportunity from swapping some of the vast quantities of processed meat we eat in the UK with plant-based meat options, with particularly compelling findings for cardiovascular health and weight management. Plant-based meat is higher in fibre and lower in saturated fat, providing people with nutritious choices without sacrificing convenience and familiarity.