The global food system is undergoing profound transformation driven by growing concerns about climate change, biodiversity loss, animal welfare, public health, and the long-term sustainability of livestock-based production models. Against this backdrop, alternative proteins, including cultured meat, plant-based meat analogues, insect-based products and novel dairy substitutes, have emerged as promising pathways for addressing environmental pressures while meeting evolving consumer expectations for ethical, healthy and sustainable diets. Although consumer research on these products has expanded rapidly, a comprehensive understanding of how alternative proteins reshape the broader agrifood system remains limited. Existing studies often address consumption, production, regulation, and socio-cultural dynamics in isolation, leaving significant knowledge gaps regarding value-chain restructuring, producer adoption, economic feasibility, and governance.
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