The Science Behind Alternative Proteins Has Startups, Investors Digging In

 

Christine Hall, Crunchbase News

April 27, 2021

 

Alternative proteins, which include plant-based foods, used to attract only vegetarians and vegans. But as technology advances in the space, experts say there will be tasty options for everyone, even die-hard meat eaters, and that opens up a massive market for investment.

 

“The field is only seven to 10 years into its existence, but we have seen leaps and bounds of progress in the past few years,” said Amy Huang, university innovation manager at nonprofit think tank Good Food Institute, which supports the development of safe and sustainable alternative proteins.

 

“And, now it is targeted at the 97 percent of meat eaters,” she added. “As a result, there is ample room for additional innovation.”

 

Consumers concerned about current meat-producing processes, as well as the trend of eating healthier, are already asking for alternative proteins. This is despite a lingering negative perception of their taste and texture, experts say. The market for alternative meat, eggs, dairy and seafood products is predicted to reach at least $290 billion by 2035, according to research by Boston Consulting Group and Blue Horizon Corp.

 

While it may seem like alternative proteins are suddenly all the rage, Decker Walker, Boston Consulting Group’s head of agribusiness, isn’t ready to call it a bubble just yet...

 

Inside alternative proteins ...

 

Strong investment ...

 

Food makers ...

 

Food’s future ...

 

more, including links, chart  

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