Alt Protein Pipelines: Industry-academia partnerships for hands-on learning
Discover best practices from the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL).
Fermentation
Let’s do this: How core values can fuel progress in 2025 and beyond
Ilya SheymanOur commitment to protein innovation keeps growing stronger, thanks to deep-rooted values and a global network driving change.
Global health benefits of alternative proteins
Alternative proteins can address global health challenges while also offering diverse, healthy food options for consumers. Discover how alternative proteins can create a healthier future for all.
Alternative protein network database
Find trade associations, professional networks, and other communities of practice dedicated to collaborating in plant-based, fermentation, cultivated meat, and related fields.
Three themes that capture our 2024
Dara HomerGoing beyond the headlines to the people, places, and spaces advancing alternative proteins.
Plant-based meat menu strategies
Zak WestonDiscover what drives diners to order plant-based meat dishes—and what holds them back. Explore consumer insights, menu best practices, and evidence-backed strategies to increase plant-based orders.
The Science of Alt Protein: Are alternative protein products the ultra-processed exception?
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Would you eat dried microbes? This company hopes so.
Adam Leman spoke with MIT Technology Review on the regulatory hurdles and the applications of biomass fermentation in their piece on LanzaTech’s microbe-based foods.
Foodservice resources
Explore research and strategies to help foodservice operators meet consumer demand for plant-based meat, dairy, and eggs.
Supporting postdoctoral success in alternative proteins
Calling all postdocs! Join us to connect, share experiences, and get advice on navigating the field.
