The protein market in Australia is evolving. Driven by health concerns, growing interest in sustainability, supply-chain resilience, and increased investment in plant- and insect-based production, consumers, processors, and farmers are investigating alternatives to traditional meat. According to market data, Australia’s plant protein market is developing steadily, while the world’s demand for insect protein is expanding quickly. Australian regulators and research organizations are busy figuring out how to create and scale these substitutes.
Market overview: Australia’s size, speed, and location
- Australia’s plant-based protein industry is estimated to be worth USD 338 million in 2024 and is expected to expand at a compound annual growth rate (CAGR) of approximately 6–9% over the next ten years. This includes protein isolates (pea, soy, and lupin), plant-based meat alternatives, and supplements.
- Insect protein (global context): According to IMARC and Grand View estimates, the insect-protein market is expected to expand quickly (strong CAGR globally for the 2025–2033 window). With a growing startup and research ecosystem, Australia is a new player.
Australia’s plant proteins: crops, specifications, and business reality
Crops that are perfect for plant-protein products (peas, soy, lupins, and components derived from canola) are currently grown and processed in Australia. Plant protein is utilized in textured proteins (meat substitutes), powdered isolates (supplements), and flours for industrial and baking uses.
Key details:
- Lupins: a potent Australian agricultural choice, lupin beans are already marketed as a high-protein food in Australia and can contain about 36–40% protein (raw). They are utilized in flours and concentrates and are ideal for Australian soils.
- Soy and pea protein isolates: depending on processing, soy protein isolates often exhibit ~80–90 g protein/100 g (isolate), while pea protein isolates typically give ~75–85 g protein per 100 g (isolate base). These isolates serve as the foundation for plant-based milks, which are meat substitutes.
Australian industry and policy context
Public-private plans for plant-protein centres were ambitious in South Australia; nevertheless, certain projects encountered funding and scale issues, underscoring the need for integrated policy, substantial finance, and consistent offtake for commercialisation. (For instance, in recent years, a SA plant-protein centre concept was cut, reduced or abandoned.)
Australia’s Approved Species, Regulations, and Industry Status for Insect Protein
Under close supervision from FSANZ and biosecurity authorities, insect protein is becoming more popular in Australia. House crickets, mealworms, and super mealworms are approved for human consumption; additional species need to be evaluated as novel foods.
Research on food safety, production systems, and processing techniques is still supported by CSIRO and trade associations. The majority of the current local output consists of powdered and dried insects used in bars, snacks, and functional meals. While still niche, the sector is progressing steadily. Success will depend on consumer education, clear regulations, and scalable farming systems, areas where Australia already has strong foundations.
Benefits of Plant and Insect Proteins for Nutrition and the Environment
Insect powders include necessary minerals and amino acids in addition to 50–70% protein (dry weight). Balanced amino acid profiles are provided by plant proteins like soy and pea, and blended formulations can provide complete nutritional coverage for food production.
When it comes to the environment, insect farming is very efficient because it uses less water, requires less area, and uses a lot less feed per kilogram of protein than animals. Additional sustainability benefits come from their capacity to use authorised agricultural byproducts.
By fixing nitrogen, enhancing soil health, and lowering reliance on fertilisers, pulse crops also support regenerative practices. When combined, these proteins help create a food system that is less impactful and more robust.
Conclusion
More than merely a culinary trend, Australia’s move toward insect and plant proteins represents a strategic shift in the country’s perspectives on food security, farm productivity, and sustainable growth. Australia is well-positioned to compete in the next-generation protein industry thanks to growing consumer demand, regulators actively creating safety frameworks, and research organizations fostering innovation.
Diversifying production systems and utilizing crops and species with high nutritional value and minimal environmental impact present opportunities for farmers, processors, and food enterprises. Australia’s distinctive agricultural assets, from biosecure insect farming to pulse cultivation, may help design a future where protein supply is more robust, resource-efficient, and globally relevant as these markets continue to develop.
For more detailed information, explore our website KG2 Australia.
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