Protein From Plants and Insects: A Glimpse Into the Future

ABSTRACT As the global population nears 10 billion by 2050, the demand for sustainable protein sources is growing. Plant‐based and insect‐derived proteins offer viable alternatives to traditional livestock, significantly reducing environmental impact while providing essential nutrients. Plant proteins are resource‐efficient and align with health recommendations, while insect proteins offer high nutritional value with minimal ecological footprint. Despite cultural and technical challenges, innovations in food processing and marketing are expanding consumer acceptance. A synergistic approach integrating both protein sources could enhance sustainability, nutrition, and food security worldwide.