In this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
Liz Specht, Ph.D.
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
Liz Specht oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision. Areas of expertise: plant-based meat, fermentation, technical analyses, forecasting and modeling, synthetic biology, public speaking.
Plant-based and cultivated meat have been recognized as two primary pillars of the alternative protein industry, but fermentation is increasingly proving its incredible promise for the future of alternative proteins.
A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
Right now, plant-based meat commands a premium in most restaurants and grocery stores. That's going to change.