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The Future of Protein Through a Cross-Sector Lens
The S2G Podcast • Ep. 36
The Future of Protein Through a Cross-Sector Lens
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When it comes to the future of protein, the stakes are pretty high. Protein sits at the center of the global food challenge, and innovating how we produce it is the key to sustainably feeding a growing population. Protein is also a massive, fast-evolving market where innovation and adaptation will drive the next wave of value creation.
In our first “The Seams” style episode of this season, S2G managing directors Matt Walker (Food & Agriculture), and Larsen Mettler (Oceans), join Chuck Templeton to unpack the forces reshaping global protein production and consumption. They discuss surging demand, especially in seafood and poultry, structural supply chain risks from climate change and disease to cold-chain bottlenecks, and the opportunities in feed innovation, aquaculture, and plant-based and cultivated proteins. Drawing on cross-sector learnings from livestock breeding to AI-driven tools and full product utilization, Matt and Larsen share their visions for an abundant protein future where diverse systems work together to create a more resilient food supply chain.
See Larsen’s related article on this topic.
Key Takeaways
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Larsen and Matt point out that global demand for protein is projected to grow 70% by 2050. In the U.S., growth is flattening, but consumption is shifting toward poultry as an affordable and efficient option.
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Larsen speaks about how climate change, disease, and geopolitical shifts are exposing weak points in protein supply chains, from concentrated production to limited cold-chain infrastructure.
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Matt and Larsen share how new approaches, from algae-based oils to insect proteins, upcycling invasive species, and improving protein content of feed crops, are redefining how animals and fish are fed, reducing pressure on ecosystems.
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Plant-based meat experienced hype but struggled with repeat customers. Now, companies are focusing on clean-label plant foods and hybrid approaches blending cultivated and plant-based products. A number of cultivated protein companies have received regulatory approvals, signaling a milestone for the industry.
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Advances honed over decades in livestock, like better feed efficiency and stronger disease resistance, are now being applied in aquaculture. At the same time, cultivated meat and seafood companies are joining forces on regulatory approvals, while innovations in AI, feed, and full-product utilization are crossing sectors to build a more resilient and circular protein system.
