Rapid Review of Kenyan Alternative Proteins Sector

Protein consumption in Kenya falls significantly below recommended levels, with rural areas experiencing up to an 80% protein gap. Addressing these challenges requires urgent innovation to provide affordable, high quality, accessible protein sources to meet growing demand and reduce dependence on resource intensive, inefficient animal-sourced foods (ASF). Innovate UK Global Alliance Africa commissioned Agri Frontier to undertake this study to provide a rapid review of the Kenyan alternative protein sector for human consumption. It summarises current trends, opportunities, and gaps in the alternative protein industry in Kenya. It also highlights collaboration and technology commercialisation opportunities for UK and Kenyan businesses. The review focuses on three key categories of alternative proteins considered feasible in Kenya: plant-based, fermentation-derived (including traditional and biomass fermentation), and edible insects.