The alternative proteins trend is easily one of the most powerful trends in the food and beverage industry today. Prepared Foods’ regular expert contributor Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, brings us her professional insights into the world of alternative proteins. She discusses not only plant-based proteins but also precision fermentation and cell-based animal-free animal proteins and how processors can best use them.