GFI: Alternative proteins will increasingly become plant, fermentation, and cultivated hybrids
Liz Specht · Alternative protein: it’s what’s for dinner · Apr 14, 2022 · at 19:57
Dr. Liz Specht of the Good Food Institute explains why the alternative protein industry is pursuing multiple technological pathways simultaneously.
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“These products will increasingly lean into this hybrid category where, you know, you may have a predominantly plant-based product, but it's using a couple ingredients from fermentation, and maybe it's combined with, You know, cultivated fat cells”
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