Lab-grown meat, insect protein, mycoprotein, precision fermentation, air protein, and plant-based alternatives
Beyond Meat was worth $10 billion. A competitor sold for $4 million. US sales are down 34% on burgers. But this isn’t a story about failure — it’s about a strategy that was wrong from the start, and what’s quietly taking over.
Solar Foods’ Solein protein is made from CO2, water, and electricity. No farms, no animals, no land. How air-based protein works, what it tastes like, and whether it can feed the planet.
Mycoprotein is meat made from fungus and it’s been feeding millions since the 1980s. How Quorn and startups turn fungi into steaks, and why fermentation may beat lab-grown meat.
Two billion people already eat insects. Cricket flour has 3x the protein of beef per gram. The science behind edible insects, which species are farmed, and why the West is catching on.
Precision fermentation produces real dairy proteins without cows. How companies make milk, cheese, and whey from microorganisms and why it could reshape the $900 billion dairy industry.