14-16 April 2026
12th International Food & Drink,
Food Processing and Packaging Exhibition
EXPO XXI Warszawa, 12/14 I. Prądzyńskiego Street
14-16 April 2026
12th International Food & Drink, Food Processing and Packaging Exhibition
EXPO XXI Warszawa, 12/14 I. Prądzyńskiego Street
A major shift is taking place on our plates, although many of us are only starting to notice it. We are reaching more and more often for protein from new sources – including plants, fermentation, and even insects – because the world simply needs solutions other than those we’ve known for years. A growing population, rising awareness of the environmental impact of food production, and changing dietary habits are prompting food companies to look for fresh ideas. One of the places where these ideas take shape is the Food Ingredients sector at WorldFood Poland. It is there that the rapid development of the protein revolution is most visible – and how profoundly it will change what we eat every day.
Table of contents
🟢 Why does the world need new sources of protein?
🟢 Market potential in Poland and Europe
🟢 The plant-based revolution – proteins from soy, peas, and legumes
🟢 Insect protein – an eco-friendly alternative for the future
🟢 Lab-grown meat – a slaughter-free revolution
🟢 Precision fermentation – “next-generation” protein
🟢 How alternative protein sources will shape our future?
🟢 How the Food Ingredients sector supports the development of new categories?
🟢 Summary
🟢 FAQ
In the past few decades, the demand for food has grown so quickly that the traditional production model is simply no longer sufficient or keeping up. The global population is increasing, and with it the need to supply high-quality protein. It is one of those nutrients that are essential for a healthy diet, so the pressure on the food system is steadily rising. It is no longer just about quantity, but also about how food is produced and the footprint it leaves behind.
The forecasts are clear – the global population will continue to rise, and with it the demand for high-protein products. Today’s production methods are reaching their limits. A larger population also means greater competition for resources such as water, land, and energy. This is why solutions that can meet nutritional needs without putting additional strain on the planet are being sought so intensively.
Meat has long been a staple in many diets, but its production comes at a price. Animal farming requires significant amounts of water, feed, and generates greenhouse gas emissions. It also requires vast areas of land for agriculture, affecting biodiversity.
That is why the conversation about finding more resource-efficient solutions is growing louder. Solutions that make it possible to eat well without contributing to further environmental degradation. This is why, in the food industry – including during events such as WorldFood Poland – interest in ingredients that can ease the burden on traditional production is rising.
Many consumers are consciously reducing their meat intake, switching to a flexitarian diet or simply making more plant-based choices in everyday life. Sometimes it’s about health, sometimes about the environment, and sometimes about curiosity – because the market now offers far more than it once did. Consumers want to know where their food comes from and how it is produced. This pushes producers to seek new solutions and encourages the entire food sector to embrace alternative protein sources.
The market for alternative protein sources in Poland and Europe is growing faster than many producers expected just a few years ago. This is evident in the steadily increasing number of new products, investments in technological lines, and the growing interest of major retail chains. European consumers are increasingly choosing foods based on plants, fermentation, or functional raw materials – and not always for ideological reasons. Sometimes it’s simple curiosity or the desire to diversify their daily diet. In Poland, this trend is developing steadily and still has plenty of room for growth.
Technological infrastructure also plays an important role. More and more companies are investing in R&D to create ingredients and finished products that meet the expectations of European consumers. The European Union supports projects related to sustainable food production, which further drives the market. As a result, Polish producers are beginning to compete not only locally but also regionally, especially when it comes to plant proteins, natural additives, and raw materials with high nutritional value. Everything indicates that the potential of this sector will only grow in the coming years, and companies that respond to these changes early enough will gain a real market advantage.
More and more often, we look at plants as something more than a side addition to a meal. Today, they are becoming the foundation of many new products designed to deliver complete protein without placing excessive strain on the environment. Soy, peas, and other legumes have long been present in the kitchen, but only now is their potential being used on a larger scale. Thanks to them, producers can create recipes that are filling, convenient to use, and aligned with what modern consumers expect.
Soy has been one of the most versatile raw materials in food production for years. It is used to create tofu, tempeh, beverages, as well as protein concentrates used in meat alternatives. Its high protein content and neutral taste make it an excellent base for a wide range of recipes. It is also technologically stable, as it processes well and yields predictable results – something that matters both to producers and chefs who work with it daily.
Recently, peas have been breaking into the mainstream more strongly. This is mainly because they are naturally free from allergens that may appear in soy-based products. They have good structure and functional properties, making them ideal for plant-based burgers, beverages, or protein supplements. Consumers are increasingly paying attention to ingredient lists, and peas offer the ability to create products with a shorter label and more transparent origins.
Lentils, chickpeas, beans – these plants are often associated with home cooking, but their role is also growing in the food industry. They are a source of protein, fiber, vitamins, and minerals, making it easy to build meals that are genuinely filling. They are added to soups, spreads, pasta, ready meals, and snacks. Legumes also have the advantage of handling processing well, which is why producers readily include them in their formulations.
Plant-based burgers, soy “chicken,” or pea-based minced “meat” sounded exotic just a few years ago, but today they can be found in almost every store. Their popularity comes mainly from the fact that they allow people to reduce meat consumption without giving up their favourite flavours and forms of meals. They are usually made by combining plant proteins with natural colourants, spices, and ingredients that improve texture. Producers strive to make these products as similar to meat as possible in terms of texture and juiciness because that is accurately what consumers who are just beginning their plant-based journey expect.
Although for many people it is still a topic that evokes mixed feelings, insect protein has earned a reputation as one of the most promising directions in food development. It is distinguished by its low environmental impact and high nutritional value, and it also gives producers a wide field for experimentation. This is clearly visible in the Food Ingredients sector at industry exhibitions, where companies are increasingly showcasing insect-based raw materials as a response to the growing needs of the market.
Insects contain several dozen percent protein in their dry matter, along with a substantial amount of healthy fats, vitamins, and minerals. Their amino acid profile is comparable to that of meat, which means they can successfully support diets that require a higher protein intake. Importantly, insect farming is efficient in terms of water and energy use, making it a protein source that can ease the burden on the environment far more than traditional meat production.
Crickets, mealworms, and locusts are the species most often used in food production. They have a neutral taste and process well. When ground into powder, they become an ingredient that easily combines with other raw materials. This allows for the creation of products with various applications – from protein supplements to bakery additives.
The range of insect-based products is steadily expanding. You can already buy cricket flour, protein bars enriched with insect protein, and crunchy snacks reminiscent of classic chips. Producers are eager to enter this area because insects are an ingredient that significantly boosts the nutritional value of finished products while helping them stand out from the competition. Often, the taste does not differ noticeably from foods we are already familiar with.
Even though insects perform very well in terms of technology and nutrition, mentality remains a barrier. In many European countries, eating insects has no cultural tradition, so the initial reaction is usually cautious. Some people fear the taste, while others are wary of production methods – concerns that often stem from lack of knowledge.
Over time, however, perceptions are beginning to shift. Insect-based products increasingly appear in less obvious forms, such as flours or bars, which helps break the initial resistance. And although the road to full acceptance is still long, the market clearly signals that this is a direction that will continue to grow.
Not long ago, it sounded like something straight out of science fiction, yet today the first cultured-meat products are appearing on the market and gradually attracting the industry’s attention. Lab-grown meat is designed to deliver the same nutritional and flavour qualities as traditional meat but without the need for large-scale animal farming. It is an approach that may significantly reshape the way we think about food production, especially in light of rising environmental costs and the strain on natural resources.
The process begins with taking a small sample of animal cells, which is then placed in a special bioreactor. Under the right conditions (with access to nutrients, oxygen, and controlled temperature), the cells begin to multiply. Over time, they form structures resembling muscle tissue. It may sound complicated, but in practice it is simply a controlled version of natural processes that occur on their own inside the body. The goal is to achieve a product as close as possible to the meat we know from traditional production.
Two benefits are mentioned most often: the reduced environmental impact and the elimination of animal slaughter. Cell cultivation requires less land and water and does not involve methane emissions associated with cattle farming. From the producers’ perspective, it is also important that the process can be precisely controlled, resulting in a product with consistent parameters. This opens the door to creating meat with a defined structure, fat content, or nutritional profile – something that traditional farming cannot deliver in such a predictable way.
Although the concept of lab-grown meat looks promising, the road to widespread availability is still long. The main obstacle is cost, as the technology remains expensive, and production scale is still small. Regulatory issues also come into play. Every product must undergo detailed testing, and food law does not always keep pace with such rapid scientific development.
There is also the question of social acceptance: while some consumers view cultured meat with interest, others remain cautious, unsure whether they trust such a solution. All this means that although the potential is significant, full commercialization will require time and consistent efforts from the entire industry.
Just a few years ago, precision fermentation was known mainly in scientific circles, but today it is entering the food industry with increasing confidence. It is a solution that makes it possible to produce proteins with precisely defined properties without relying on large-scale animal farming or extensive croplands. In practice, this gives great flexibility in creating products tailored to market needs in terms of composition and taste.
Simply put, microorganisms such as yeast or bacteria receive instructions on what protein they are meant to produce. They are then placed in controlled fermentation conditions, where they work much like in the processes used to make bread, yogurt, or beer. The difference is that here the result is a specific protein that is later used in food – for example, in plant-based products that resemble dairy. It is a predictable, repeatable, and scalable process.
Although it may still sound experimental to many people, products based on precision fermentation are already in circulation. The most well-known example is milk proteins produced without cows, used to make ice cream or cheese-like spreads with a taste and texture very close to traditional dairy.
In addition, raw materials for bars, beverages, or supplements are also being created – ingredients that stand out for their clean composition and well-absorbed protein. It is a technology that opens the door to entirely new product categories.
Yes, precision fermentation is a safe and well-researched process. Fermentation itself is nothing new – humans have been using it for thousands of years. The difference here lies in greater control over what exactly is produced during the process. Raw materials are analysed for purity, stability, and nutritional value before they enter food production.
Moreover, the proteins obtained this way have a consistent composition, which makes it easier for producers to design recipes. In the food industry, this technology is gaining increasing interest and appears likely to become one of the key drivers of development in the coming years.
Year by year, it becomes increasingly clear that the shift in how we obtain protein is not a temporary trend but a long-term direction for the entire industry. New technologies, plant-based formulations, and microorganism-based solutions respond to long-standing needs – feeding a growing global population without further harming the environment. All of this means that alternative protein sources are beginning to shape the food industry on a global scale.
The fewer resources food production requires, the less strain it places on the planet. Plant-based, insect, or cell-based protein generally uses less water, land, and energy than traditional animal farming. This translates not only into lower greenhouse gas emissions but also into more stable supply chains. Economies that adopt such solutions earlier may gain an advantage, for example through reduced dependence on imported feed or animal-derived raw materials. This direction is slowly becoming a part of food policy in many countries.
We can expect several parallel paths. First – the continued development of plant-based alternatives to meat and dairy, but in simpler versions with shorter ingredient lists. Second – the increasing presence of precision fermentation, which allows the creation of raw materials with highly specific characteristics. Third – products combining different protein sources to achieve optimal nutritional value and good texture. Looking at what is happening at industry exhibitions and in R&D departments, one thing is clear: producers are seeking solutions that can be implemented on a large scale while remaining affordable for consumers.
Probably not – at least not in the foreseeable future. Meat has a strong cultural and culinary position, and many people simply enjoy its taste. A more realistic scenario is the gradual reduction of meat consumption and its partial replacement with alternative products, especially in everyday meals. Even now, many people are choosing a “less but better” approach, looking for products with a smaller environmental footprint. As a result, different protein sources will coexist, and their proportions will evolve alongside technological progress and growing social awareness.
The Food Ingredients sector today serves as the foundation on which the development of most new product categories is built. This is where raw-material producers showcase ingredients that later become part of plant-based “meats,” protein beverages, functional snacks, or products based on precision fermentation. In practice, this means that technology companies and R&D departments can test new possibilities in one place – from plant proteins to texture-enhancing stabilizers, to natural flavourings and colourants.
Another major advantage of this sector is the direct contact between ingredient suppliers and food manufacturers. Concepts that until recently existed only as ideas in a laboratory can be discussed, compared, and transformed into concrete solutions tailored to real production conditions. This kind of collaboration increases the chances that new categories – whether meat alternatives or functional foods – will enter the market faster and in a more refined form.
The change in how we obtain protein is happening before our eyes. Plants, insects, precision fermentation, and lab-grown meat are already part of our reality, in which traditional protein sources are no longer the only option. They share a common goal: producing food that can meet the needs of a growing population while putting less strain on the environment. This is evident in producers’ strategies, research investments, and during industry exhibitions – including the Food Ingredients sector at the WorldFood Poland 2026, where these development directions are clearly visible.
The coming years will bring even more solutions combining different technologies and different protein sources to create products that are more affordable and have transparent ingredient lists. It is therefore worth making conscious choices about what ends up on our plates – not only in terms of flavour but also environmental impact and production methods. These everyday decisions will influence the direction the entire industry takes and the opportunities the market will have in the future.
Growing environmental awareness, concern for animal welfare, and the need for more sustainable food production are prompting consumers to choose alternative protein sources more frequently. Health trends and the search for new nutritional solutions also play an important role.
In a well-balanced diet, plant-based protein can fully meet the body’s needs. The key is combining different sources to provide a complete set of amino acids, e.g., legumes with grain-based products.
Insect protein is most commonly obtained from dried mealworm larvae, crickets, or locusts. Once ground, it becomes a flour with a mild, nutty flavour that remains neutral in processed foods.
Yes, provided the insects come from certified farms and meet food-safety standards. However, they may trigger allergic reactions in people allergic to shellfish.
Cultured meat is produced by multiplying animal muscle cells in bioreactors, where they are supplied with nutrients and optimal growth conditions. The result is tissue that resembles traditional meat.
Cultured meat is not yet approved for sale in Europe. However, regulatory and research processes are underway to determine its safety and production standards.
In most cases, the production of alternative proteins generates a smaller carbon footprint, requires less water, and occupies less space. However, the exact environmental impact depends on the specific technology.
The main barriers include high production costs, lack of appropriate regulations, consumer scepticism, and limited scalability of new technologies.
Plant-based products can be healthy if they are based on natural ingredients and have appropriate nutritional value. However, some alternatives are highly processed, so it is worth reading the labels.
The alternative protein market in Poland is growing rapidly, driven by global trends and increasing consumer awareness. The future of the market will depend on prices, availability, and product innovation.
The coming years will bring the development of precision fermentation, the rise of hybrid proteins, further expansion of plant-based alternatives, and advances in cell-cultivation technologies.