Crops to Meat Alternatives: Australian State Plans Protein Manufacturing ‘Boom’

The NSW government said plant-based protein manufacturing turns crops into ‘high-protein food products.’

Soybean in a field in Tallahatchie County, Miss., on Oct. 4, 2025. Samira Bouaou/The Epoch Times

The New South Wales (NSW) Labor government is planning a plant-based protein manufacturing boom in regional areas.

Plant protein manufacturing transforms crops into meat substitutes without the need for animal-derived ingredients.

“Plant-based protein manufacturing is the process of turning crops such as chickpeas, soybeans, lentils, and grains into high-protein food products like meat alternatives, protein powders, dairy-free drinks, and snacks without using any animal products,” the government said.

Five regions in the state have been identified as suitable for plant-based protein manufacturing: Riverina Murray, New England North West, Central West Orana, North Coast, and Hunter Central Coast.

The government said that agricultural production will need to increase between 47 and 61 percent by 2050 due to the growth of the population.

“The investment opportunity is in manufacturing plant-based protein food and beverage products to address the future unmet demand,” the prospectus states (pdf).

The government noted that regional NSW produces millions of tonnes of plant protein crops every year, providing “ideal conditions for manufacturers.”

University of Sydney Professor of Legume Biology and Molecular Genetics Brent Kaiser explained there’s a major shift in how people think about food, including what they eat and how it’s produced.

“This is being driven by multiple factors, including changing dietary needs, and increasing awareness of health, sustainability, and climate in response to future population growth,” he said.

“By 2050, we’ll need to increase global agricultural crop calorie production by around 47–61 percent just to keep up. That’s a huge pressure point on the production of sustainable protein sources —the development of plant-based protein foods offer a big part of the solution.”

He described NSW as an agricultural powerhouse with a $20 billion sector producing a lot of wheat, canola, legumes and horticulture products.

“We can add value here by transforming these crops into high-quality, plant-based food and beverage products,” he said.

Minister for Agriculture and Regional New South Wales Tara Moriarty highlighted the state was positioning itself as a key player in the global plant-based protein market.

“With more than 4,500 food and beverage manufacturing businesses and high-quality research and development facilities, we have the skills and the infrastructure to turn high-quality crops into premium plant-based protein products,” she said.

“Regional NSW offers the ideal combination of resources and advantages, from efficient transport networks and export-ready ports to skilled workforces and affordable industrial land, creating a compelling case for investors and manufacturers.

“This prospectus is about building on those strengths to grow jobs, drive innovation and ensure NSW captures its share of a rapidly expanding global market for healthy, sustainable food.”

The prospectus is aimed at encouraging city and international food manufacturers to consider regional NSW as an operations base.

Industry and Trade Minister Anoulack Chanthivong added, “For government and industry alike, the prospectus outlines the opportunities and benefits of investing in regional NSW and invites collaboration, attracts investment, and sets the tone for long-term success.”

“Trade is a key contributor to our economy and by backing innovative industries like plant-based manufacturing, we’re securing NSW’s place in the future of food.”

Meanwhile, European lawmakers recently voted to ban the use of steak or meat labels on vegetarian products, according to AP.

Lab-Grown Meat Approved for Restaurants in Australia

This plant protein manufacturing push comes amid restaurants in New South Wales bringing in lab-grown meat into restaurants.

Sydney’s first lab-grown quail from recently launched in restaurants in Sydney after Vow Group received approval from Food Standards Australia and New Zealand (FSANZ).

“The application from Vow Group Pty Ltd sought approval to use cultured quail cells in combination with other ingredients to make products such as logs, rolls and patties,” FSANZ said in a statement.

“To support the introduction of cultured quail and other future cell-cultured foods, FSANZ also developed new standards that establish clear requirements for labelling, production, and sale.”

The agency concluded the cell-cultured product was “safe for human consumption” with “no toxicological, nutritional or allergenic concerns.”