California: Sustainable protein innovation
Explore our fact sheet to learn about the state of sustainable protein production in California, including recent industry and research developments.
Factsheet
Insights and opportunities in whole-cut meat alternatives
Dive into a category overview and insights for plant-based and fermentation-enabled steaks, filets, chicken breasts, and other whole-cut products.
Americans understand plant-based meat labeling
Research shows that a large majority of American adults understand what plant-based meat products are based on current labeling.
Plant-based meat pricing and promotion insights in U.S. retail
This fact sheet examines the relationship between plant-based meat prices and sales volume and identifies potential pricing and promotional strategies for the market.
Research supports the term “cultivated meat”
Research conducted in December 2022 validates the use of “cultivated meat” over “cell-cultured meat” and other terms. Learn more in our fact sheet.
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.
How alternative proteins expand opportunities for farmers and agriculture
Explore our fact sheet to learn how alternative proteins support farmers, expand opportunities for agricultural livelihoods, and help create a healthy, resilient agriculture sector.
Alternative protein innovation bolsters national security
Alternative protein technologies produce meat with high efficiency, providing fortification for our food system and defense against growing threats.
Federal research grants for alternative protein companies
Explore our overview of the SBIR and STTR programs, which provide grants to U.S.-based small businesses to support the commercialization of scientific research and innovation.
U.S. consumer health perceptions of plant-based meat
This factsheet summarizes recent research about U.S. consumer health perceptions of plant-based meat.
