INTRODUCTION

These belong to a new generation of foods known as novel proteins. They are touted to be designed to feed a growing population, reduce pressure on the environment, and meet the demand for sustainable sources of protein.

Novel proteins are redefining the future of food. These are unconventional sources of protein— either new to our diets or produced through advanced scientific innovation. They range from plantbased meats made with soy, peas, or beans that replicate the taste and texture of real meat, to cultured or lab-grown meat developed from animal cells in laboratories.

Other examples include edible insects such as grasshoppers and crickets, as well as microbial, fungal, and algal proteins like mycoprotein, yeast protein, and spirulina.

They are called“ novel” not only because they are unfamiliar to most consumers, but also because they represent a leap forward in how food is created. For the agri-food industry, novel proteins signify both disruption and opportunity— a dynamic frontier where sustainability meets technology, and where innovation is reshaping what it means to feed a growing world responsibly.

BUZZ ABOUT NOVEL PROTEINS

Novel proteins have moved from futuristic concept to commercial reality. Scientists, policymakers, and investors view them as one way to address climate change, resource scarcity, and food security. Traditional livestock farming requires large amounts of land, water, and feed, and contributes to greenhouse gas emissions. In contrast, producing protein from insects, algae, or microbes demands fewer resources and produces less waste.

BY NUR AZIRA TUKIRAN

International Institute for Halal Research and Training( INHART),

International Islamic University Malaysia( IIUM)

These alternatives can reduce the environmental footprint of food production and support sustainable development goals( Smetana et al., 2023). These technologies promise higher efficiency and scalability, offering agri-businesses a pathway to diversify protein sources while meeting global sustainability targets.

With the world’ s population expected to exceed 9.8 billion by 2050( United Nations, 2017), the need to ensure adequate protein supply without harming the environment is becoming urgent. Novel proteins offer an opportunity to meet this demand through efficient systems that often use renewable energy or agricultural by-products.

Consumer behaviour is also changing. Many people are becoming increasingly aware of health, environmental, and ethical issues, which is creating new markets for“ clean” and“ sustainable” foods. This shift is driving investment and research in alternative protein technologies. For Muslim consumers, however, curiosity must be guided by compliance, ensuring that innovation in food production aligns with Islamic dietary principles.

MARKET POTENTIAL

The global alternative-protein sector is expanding as part of broader efforts to promote sustainable and ethical food sources. Estimates project its growth from US $ 18.79 billion in 2025 to US $ 24.31 billion by 2030, driven by sustainability goals, population growth, and shifting consumer preferences toward healthier and more environmentally responsible foods( Mordor Intelligence, 2024).

For agri-entrepreneurs, this rapid growth signals an opening to integrate halal compliance early in product development and capture the trust of 1.9 billion Muslim consumers worldwide.

In Malaysia, the Halal Industry Master Plan 2030( HIMP 2030) highlights innovation, value creation, and halal integrity as essential components in building a competitive and sustainable halal ecosystem. The plan’ s emphasis

on developing new market spaces aligns well with emerging protein technologies such as plant-based, insect, and microbial sources. This national strategy positions Malaysia to lead in halal-certified novel proteins- from plant-based foods to microbial and insect-based ingredients- through research, regulation, and strategic investment.

CAN NOVEL PROTEINS BE HALAL?

Among these innovations, plant-based proteins are the most commercially developed. Products made from soy, pea, or bean protein now closely mimic the texture and taste of meat while reducing environmental impact. From a halal standpoint, these foods are permissible in origin but not automatically halal, as some may use alcohol-based flavourings or animal-derived additives, or be produced in mixed facilities.

Some plant-based food products have already received halal certification in various markets, showing that certification is achievable within this emerging food category.

Insect protein has also gained attention as a potential ingredient in food and feed. Species such as grasshoppers and crickets have high protein content and require relatively little land and water. Within Islamic dietary law, locusts and grasshoppers are generally regarded as halal, while other species are not( Jubri @ Shamsuddin, 2024). Regardless of permissibility, hygiene, feed quality, and segregation from non-halal materials remain essential considerations.

Another area of interest is cultured meat, produced by cultivating animal cells in controlled conditions. Its halal status depends on several factors, such as the origin of the starter cells, the composition of the growth medium, and whether the process is consistent with Islamic principles regarding natural creation. Cultured meat has yet to reach commercial halal certification, although scholarly and regulatory discussions are ongoing( Hamdan et al., 2024).

Similarly, microbial and algal proteins such as mycoprotein,