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Food proCessiNg

flavours with local preferences, and emphasizing clean-label
claims. Leveraging fermentation, extrusion, and cellular ag-
riculture can improve quality and affordability, while invest-
ing in local supply chains reduces import reliance. Success
depends on meeting consumer expectations around values,
price, convenience, nutrition, and taste, while minimizing en-
vironmental impact.
Conclusion
The GCC is poised to lead the plant-based protein revolu-
tion, driven by health, sustainability, shifting consumer values,
and strong investment. With smart innovation, localized prod-
ucts, and tech-enabled production, the region can transform
plant proteins from niche to mainstream—delivering solutions
that are sustainable, culturally relevant, and commercially vi-
by the end of the decade. 4 able. Positioned within a biodiversity-rich Mediterranean ba-
Across the GCC, local flavours are entering the mix: plant- sin, the GCC has a unique opportunity to shape the global
based kebabs and kibbeh tailored for regional taste buds are transition to healthier, planet-friendly proteins.
emerging in Saudi Arabia. Meanwhile, dairy and meat sub-
stitutes are gaining space not only in retail outlets but also in 1. https://link.springer.com/chapter/10.1007/978-3-030-96764-2_1
foodservice—a sign that these options are transcending niche
markets and becoming mainstream. 2 https://virtuemarketresearch.com/report/middle-east-and-afri-
ca-plant-based-protein-market
Imports, volume data, and clean-label trends
3.https://www.sciencedirect.com/science/article/pii/
Traditionally, the GCC has imported significant volumes of
plant-based protein ingredients. In 2021, the GCC imported S2666833525000140#bib0130
roughly USD 1.8 billion worth—led by Saudi Arabia, followed 4.https://www.arabianbusiness.com/industries/travel-hospi-
by the UAE, Qatar, Oman and Bahrain—with Ireland, the tality/revealed-uae-saudi-arabia-lead-strong-gcc-consumer-
United States, and the Netherlands among the main suppli- shift-towards-flexitarianism-healthy-eating
ers. That same year, volume sales of plant-derived proteins in 5.https://www.knowledge-sourcing.com/repor t/mid-
the GCC reached nearly 4.9 kt, comprising soy isolates, con- dle-east-and-africa-plant-protein-market
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centrates, gluten, vegetable and pea proteins—used across
packaged foods, dairy alternatives, ready meals, snacks, and
even pet food. In Saudi Arabia specifically, plant-protein in-
gredient volumes hit 2.7 kt in 2022—with meat alternatives
(1.4 kt) and baked goods (0.98 kt) leading consumption, fol-
lowed by baby formula in the dairy-alternative category. On
the branding front, vegetarian claims have dwindled in favour
of more assertive “vegan” or “plant-based” labels. The region
also shows a growing appetite for “natural” and organic mes-
saging—clean-labelling trends that resonate with environ-
mentally aware, health-focused consumers. 5
Technological innovations: shaping the future
Food tech advances such as precision fermentation and cel-
lular agriculture are enabling creation of products with meat-
like taste, texture, and nutrition without relying on animals.
Similarly, high-moisture extrusion and hybrid formulations
combining plant proteins with fermentation-derived ingredi-
ents are on the rise.
Strengthening this ecosystem, multinationals are investing in
protein innovation hubs, and regional ventures are launching
local R&D to integrate native ingredients and reduce reliance
on imports. Cutting-edge technologies like precision fer-
mentation, which uses microbes to produce specific proteins
such as non-animal whey, are creating opportunities to mimic
traditional animal-based protein functionality without envi-
ronmental drawbacks. Similarly, biomass fermentation (using
fungi to produce nutrient-rich protein) is gaining traction as a
scalable solution.
Strategies for GCC producers
GCC producers can succeed by scaling production, aligning
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Vol. 41 No. 7 15