Alternative proteins BOX 1 Plant-based meat Plant-based meat is produced directly from plants. Instead of relying on an animal to convert plants into meat or other animal-sourced foods, plant ingredients are turned directly into alternatives to meat and other protein-rich foods. Like animal- based foods, plant-based foods are composed of protein, fat, vitamins, minerals and water. The new generation of plant-based foods looks, cooks and tastes like meat, eggs, dairy products and seafood. Cultivated meat Cultivated meat is grown directly from animal cells instead of farm animals. Cultivating meat is similar to growing plants from cuttings in a greenhouse, which provides warmth, fertile soil, water and nutrients. This new method of meat production enables the natural process of cell growth but in a more efficient environment. Cellular agriculture involves taking a small sample of cells from an animal and growing them in a cultivator. The cultivator facilitates the same biological process that happens inside an animal by providing the cells with the warmth and basic nutrients needed to transform them into meat: water, proteins, carbohydrates, fats, vitamins and minerals. The resulting cultivated meat – beef, pork, chicken and seafood – is identical to conventionally produced meat at the cellular level, but made in a more sustainable way. Fermentation Alternative protein companies are using fermentation in innovative ways to produce foods that deliver the distinctive flavours and textures of animal products without farming animals. Fermentation can be used to produce alternative proteins that look, cook and taste like meat through a process similar to the way in which foods such as tempeh are made. Precision fermentation uses yeast to produce real egg or dairy proteins (such as whey and casein), delivering familiar flavours and textures of foods like cheese and milk without using animals. Source: GFI Israel, “Reimagining Meat”: gfi.org.il Plant-based and cultivated meat require a small fraction of the land and cause far fewer emissions than industrial animal farming. Freed-up land can be repurposed for biodiversity preservation, reforestation and more ecologically friendly and regenerative methods of animal farming. With such profound benefits for our environment, for food security and for global health, alternative proteins are one critical strategy in our work towards a food system that we can all be proud of. Bruce Friedrich, President and Founder, The Good Food Institute 3. Environment and climate Food and agriculture account for one-third of global greenhouse gas (GHG) emissions. Animal agriculture alone – including the crops and pastures to feed the animals – accounts for between 11% and 20% of all GHG emissions.11, 12 Conventional animal agriculture also faces significant limitations. Humanity is running out of room for food production, leading to the clearing of forests and the destruction of other ecosystems worldwide. A global shift towards alternative proteins is one solution, addressing the twin crises affecting climate and biodiversity by slashing agricultural GHG emissions, reversing deforestation and restoring critical ecosystems. According to the Boston Consulting Group, at 11% market penetration, alternative proteins would have the climate mitigation impact of almost totally decarbonizing air travel13 – and this does not include the sequestration potential of land freed up by decreased grazing and feed crop production.4. Technology leadership Governments worldwide have long been sponsors of research to strengthen innovative agricultural technologies. Being at the forefront of alternative protein innovation positions a country as a leader in emerging technologies. Governments recognize the potential for global influence that comes with being a recognized hub for groundbreaking advances in food and agricultural progress and innovation. 5. Regulatory frameworks Within current frameworks, governments can create clear, supportive, agile and efficient regulatory processes to ensure safe and transparent pathways that instil confidence in consumers and industry players alike, fostering a robust alternative protein market in a shift towards food systems that are more sustainable, secure and just. Animal agriculture alone – including the crops and pastures to feed the animals – accounts for between 11% and 20% of all GHG emissions. Creating a Vibrant Food Innovation Ecosystem 7

Protein Diversification 2024