There is a growing market for alternative proteins that goes beyond just mimicking meat. Alternative proteins can be engineered to have specific functionalities like improved gelling, emulsifying, or foaming abilities, allowing for the creation of novel food textures and products that may not be possible with traditional animal proteins. They can also be designed to be richer in certain nutrients, such as iron or omega-3 fatty acids, addressing deficiencies in modern diets. Many alternative proteins also have a lower environmental footprint than traditional meat production, which appeals to environmentally conscious consumers and businesses. These functional properties are seen as an answer to some of the challenges facing our food system, such as creating nutritious and sustainable food options for a growing population. As the technology continues to develop, we can expect to see even more innovative applications of alternative proteins in the future.

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