Practice Tests
IELTS Reading (AC) Task 1 #166

A. The term alternative proteins refers to a rapidly growing category of food products designed to mimic or replace conventional animal-based proteins like meat, dairy, and eggs. This category primarily includes three main types: plant-based proteins, which use ingredients from plants like soy, peas, and wheat; cultivated meat, which is grown from animal cells in a lab; and proteins derived from fermentation, using microorganisms like fungi or yeast. This food technology revolution is driven by growing concerns about the environmental impact, animal welfare, and health implications of traditional animal agriculture.

B. Plant-based meat and dairy alternatives are the most established segment of the market. Through advanced food science, companies are now able to create products that closely replicate the taste, texture, and cooking experience of conventional meat. This has moved plant-based options from a niche market for vegetarians and vegans into the mainstream, appealing to a broader base of "flexitarian" consumers who are looking to reduce their meat consumption.

C. Cultivated meat, also known as lab-grown or cell-based meat, represents a more futuristic frontier. The process involves taking a small sample of animal cells and growing them in a nutrient-rich environment called a cultivator, which mimics the conditions inside an animal''s body. This technology has the potential to produce real meat without the need to raise and slaughter animals, promising a drastic reduction in land use, water consumption, and greenhouse gas emissions associated with livestock farming.

D. While the alternative protein sector holds immense promise for creating a more sustainable and ethical food system, it faces several challenges. For plant-based products, the focus is on improving taste and nutrition while reducing processing. For cultivated meat, the major hurdles are scaling up production to bring down the currently high costs and gaining regulatory approval and consumer acceptance. Despite these obstacles, the rapid pace of innovation suggests that alternative proteins will play an increasingly significant role in the future of food.