U.S. consumer snapshot of alternative proteins
Explore key insights into consumer needs, perceptions, and demand for alternative proteins, highlighting trends and shifting preferences in the U.S. market.
Plant-Based
The Business of Alt Protein: Why is food underserved as a climate problem?
Join our upcoming webinar, featuring a presentation by Henrik Bennetsen, a serial entrepreneur and co-founder of FoodxClimate, on why food is underserved as a climate problem.
Yes, Imitation Meat Is Processed. Can It Also Be Healthy?
Emma Ignaszewski speaks to the New York Times on the potential growth of the plant-based sector based on consumer trends in their piece on plant-based meat companies' product reformulations.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Join us to learn about career opportunities in the culinary world that drive innovation and sustainability in food!
Alt Protein Pipelines: Industry-academia partnerships for hands-on learning
Discover best practices from the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL).
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.
Seafood without a catch: N.S. startups and scientists investigate plant-based fish
Claire Bomkamp offered her insights on a CBC story about the challenges and opportunities of plant-based seafood innovation.
