Page 39 - FoodFocusThailand No.239 March 2026

SPECIAL FOCUS FOCUS
SPECIAL

TRANSFORMATIVE

TECHNOLOGIES SHAPING THAILAND’S

ALTERNATIVE PROTEIN INDUSTRY

In the 21 century, global food systems are under increasing pressure from population ageing, declining birth
st
rates, and changing consumption patterns among the working-age population, alongside a rising demand for
protein-rich foods, particularly in urban areas. At the same time, intensified climate variability and growing
geopolitical instability—especially in countries dependent on imported agricultural raw materials—are directly
affecting agricultural food production. These factors collectively underscore the vulnerability of current food
systems and the need for more resilient and sustainable protein solutions.

Alternative proteins are protein sources derived • Fermentation Technology: Alternative protein fermentation
from diverse sources (Figure 1) that serve as substitutes comprises two main approaches: biomass fermentation, which
for conventionally produced animal-derived proteins. cultivates microorganisms to produce large amounts of protein-
They are regarded as an important approach to building rich biomass within limited space, and precision fermentation,
more sustainable food production systems, as they can which produces specific proteins or bioactive molecules and is
be produced under resource constraints related to land, commonly used for flavor and functional ingredients. However,
water, and energy, while also reducing environmental Thailand currently faces constraints in industrial-scale production,
impacts. Many alternative proteins can be manufactured particularly due to the limited availability of large-scale bioreactors
in controlled or industrial production systems. Currently capable of efficient capacity expansion.
available alternative protein categories include: • Encapsulation Technology: Encapsulation is a widely
• Plant-based proteins, such as soy protein, mung bean applied processing technique for improving the quality and
protein, white bean protein, rice protein, and wheat protein. stability of alternative protein products. Encapsulation of flavor
These are commonly marketed as protein concentrates, compounds enhances their stability and controlled release, facilitates
protein isolates, and protein hydrolysates. interactions between protein and lipid components, reduces off-
• Insect-based proteins are derived from edible insects flavor perception, and improves mouthfeel in plant-based protein
such as crickets, grasshoppers, and other orthopterans. matrices. Furthermore, encapsulation plays an important role in
• Algae-based proteins, including proteins from protecting proteins and bioactive compounds from degradation
spirulina, duckweed (Wolffia spp.), and macroalgae species. during storage and in enabling targeted or controlled release in the
• Fermentation-derived proteins are produced through gastrointestinal tract.
microbial fermentation processes, including single-cell. • Extrusion Technology: Extrusion is a cornerstone technology
for the manufacture of plant-based protein products, enabling the
The Role of Research in the Development of the formation of fibrous, meat-like structures through texturization.
Alternative Protein Industry This process strongly influences product quality attributes,
Research and development (R&D) are core drivers of the including texture, chewiness, and juiciness. Two principal extrusion
alternative protein industry across upstream, midstream, approaches are commonly employed: low-moisture extrusion
and downstream stages, covering protein raw materials, (LME) and high-moisture extrusion (HME). Although HME is
production technologies, and value-added commercial more effective at generating structures that closely resemble animal
products. Key processing technologies for alternative muscle tissue, Thailand currently faces constraints in scaling HME
protein production include: to industrial production due to limited equipment availability and
• Biotechnology: Research from universities and processing infrastructure. (Table 1)
research institutes focuses on advancing biotechnological A substantial body of national and international research
approaches to support alternative protein production. Key indicates that Thailand has achieved considerable strength and
areas include enzyme screening, microbial strain selection advancement in laboratory-scale research on alternative proteins.
and improvement for target protein production, the use of However, significant limitations remain in scaling these technologies
enzyme-assisted processes to enhance protein extraction for practical industrial applications. The advancement of alternative
efficiency, and the development of industrial enzymes and protein production, therefore, requires an integrated approach that
microbial cultures for food and bioprocessing applications. combines robust research capacity, appropriate infrastructure for

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