Alternative proteins, which include cultivated, plant-based, and fermentation-derived proteins, represent an opportunity to reduce risks and improve the efficiency of meat production, while offering consumers the meat-eating experience they crave. Rethinking how meat is made can decrease emissions, protect human health, ensure food security for all, and maintain and improve biodiversity. Good Food Institute is calling on governments around the world to invest $10 billion each year in R&D and commercialization to deliver the full benefits of protein diversification.

Current Foods is the second acquisition by Wicked Kitchen within a year in a move that CEO Pete Speranza says is accretive to Wicked Kitchen's portfolio, focuses on an exciting growth segment, and is reflective of the plant-based industry's need for consolidation.

Industry focus has been on technological and industrial applications of alternative proteins, but it is the understanding of safety aspects that will be the key to long-term success.

While plant-based proteins are undoubtedly the biggest trend of the decade, cellular-based proteins—also known as "cultiavated animal proteins," "no kill meat," and formerly known as "lab-growth" proteins—are benefiting from a technical boom that's bringing cellular-derived meat, poultry, seafood, and dairy to market at a breakneck speed.

Over the past decade, the alternative protein industry has seen rapid growth in investor interest, with a total of $14.2 billion invested globally. Despite a high variance, investment in alternative proteins has doubled on average year over year. Amid challenging market conditions, alternative protein investment decelerated over the past year (alongside the 35% decline in overall global venture funding), decreasing from $5.1 billion in 2021 to $2.9 billion in 2022.

While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to improve the labels and mouthfeel of their products to match traditional, animal-based counterparts. 

Liberation Labs is commercializing precision fermentation with a global network of purpose built, international manufacturing facilities that enable the next wave of biotechnology advancements to produce alternative protein at scale.

Alongside pioneering players, Bel intends to accelerate the development and marketing of products incorporating alternative proteins, to contribute to a new food model to feed 10 billion people by 2050 while limiting the environmental impact of its value chain.

Meati’s offerings avoid the fat and cholesterol of conventional animal meat while delivering on nutrition with 15g protein, 9g dietary fiber and a host of micronutrients, such as Riboflavin, Niacin, Folate, Vitamin B12, and Iron.  

Givaudan has published “The Protein Horizon: the Landscape of Alternative Protein Technologies Enabling Future Food Experiences,” its fourth white paper collaboration with the University of Berkeley, California. Officials say the paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives.