Kenya’s alternative protein sector faces hurdles and hopes as demand grows

Kenya’s alternative protein industry stands at a crossroads, balancing significant potential with structural, cultural, and economic obstacles, according to a new report from Innovate UK Global Alliance Africa and Agri Frontier. The study, commissioned to provide a rapid review of the sector for human consumption, outlines how Kenya’s unique conditions create both opportunities and pressing challenges for scaling alternative proteins such as plant-based products, fermentation-derived proteins, and edible insects.

Kenya’s food system is increasingly under strain from climate change, rapid urbanization, and economic volatility. These pressures have reversed progress in poverty reduction and left many Kenyans unable to afford a healthy diet. Protein intake in particular falls significantly below recommended levels, with rural areas facing gaps as high as 80% compared to targets set by the EAT-Lancet diet framework.

“Cycling crops through animals to make meat jeopardizes climate and biodiversity, hunger, and global health goals,” the report notes, citing research from the FAO and CGIAR. “There is a better way: using plants and cellular agriculture to create precisely the same meat experience but with far fewer harms.”

Yet achieving that vision in Kenya is far from straightforward. On the supply side, the sector is constrained by limited infrastructure and costly capital requirements. The report found only one protein extrusion facility in the country, primarily used by private companies and unavailable for co-manufacturing. Similarly, just one enterprise operates food-grade biomass fermentation equipment, while other fermentation facilities remain focused on pharmaceutical production rather than food.

Access to affordable capital and technical skills emerged as universal concerns among stakeholders interviewed for the report. Energy costs are also high, accounting for up to 60% of production costs in some processing operations.

On the demand side, deep cultural factors pose further challenges. Meat is seen as a symbol of wealth in Kenyan society, and shifting consumer behavior away from animal-sourced foods will require significant effort. “Beef and milk consumption is predicted to increase by over 170% between 2010 and 2050,” the report observes, highlighting the scale of entrenched dietary patterns.

Moreover, existing alternative protein products tend to be expensive and targeted at high-income urban consumers, leaving vast swaths of the population unable to access or afford them. Rural consumers, who often rely on beans and pulses for protein, still find these foods contributing less than 10% of overall diets despite being more affordable than animal products.

However, the report identifies considerable opportunities if these challenges can be addressed. Kenya’s diverse agroecological conditions offer natural advantages for growing protein-rich crops such as Bambara nuts, jackfruit, coconuts, and various legumes. These crops not only hold promise for plant-based protein products but also support soil regeneration and income diversification for smallholder farmers.

At the processing level, Kenya’s robust food and beverage manufacturing sector accounts for 55% of the country’s manufacturing industry, yet suffers significant post-harvest losses of up to 40%. Redirecting these byproducts into alternative protein production through fermentation or other processes could both reduce waste and create affordable protein ingredients.

The market side offers further opportunities through integration with fast-moving consumer goods like flour, biscuits, and porridges. Large-scale institutional feeding programs, such as those in schools and hospitals, are also highlighted as significant channels for introducing alternative proteins to broader populations.

Urban and peri-urban areas, particularly Nairobi, are seen as fertile ground for innovation due to higher purchasing power and greater openness to new food experiences. Culinary influencers – including chefs and food bloggers – are pinpointed as key players in reshaping consumer perceptions of novel foods.

Regulatory challenges loom large. Kenya’s food safety framework is governed by 19 Acts of Parliament and overseen by 22 different agencies, leading to fragmented oversight and complex compliance requirements. Companies looking to produce or import alternative proteins must navigate this patchwork system, which increases costs and delays product development.

Nevertheless, the report describes this regulatory ambiguity as a potential advantage, creating room for proactive engagement to shape new standards and guidelines. “Developing new regulations when necessary is common practice as long as the overarching food safety regulation covers the product,” observed Dr Wanjala, Senior Research Scientist at the Kenya Industrial Research and Development Institute (KIRDI), who contributed to the report.

Innovate UK Global Alliance Africa sees opportunities for partnerships between UK research centers and Kenyan institutions to accelerate technology transfer and market development. UK institutions like the National Alternative Protein Innovation Centre (NAPIC) and Imperial College’s Microbial Foods Hub are singled out as potential collaborators for scaling fermentation and plant-based technologies tailored to Kenyan contexts.

The report concludes that with strategic investment, partnerships, and a focus on affordability and cultural fit, Kenya’s alternative protein sector could help address both climate resilience and nutritional security. But turning potential into widespread adoption will require a coordinated effort across research, regulation, and consumer engagement.