Three themes that capture our 2024
Dara HomerGoing beyond the headlines to the people, places, and spaces advancing alternative proteins.
Fermentation
Promoting plant-based items on menus
Zak WestonLearn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
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
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Supporting postdoctoral success in alternative proteins
Calling all postdocs! Join us to connect, share experiences, and get advice on navigating the field.
Building the next generation of alternative protein innovators
Brandi BangleWe are excited to introduce our 2024 Research Grant Program outcomes, continuing our support for groundbreaking research in alternative proteins.
Technical analyses and reports
Our technical analyses and reports identify solutions for alternative protein taste, price, scale parity, and improved environmental sustainability.
Category update on blended meat
An analysis of the current U.S. market, consumer research, and key challenges, opportunities, and open questions for blended meat.
Recommendations for President Trump: Building an innovative agricultural bioeconomy
The United States must restore its leadership in biotechnology and biomanufacturing. Investment in food biomanufacturing R&D will bolster agricultural innovation.
