What Alternative Proteins Have the Most Potential to Revolutionize the Food Industry and Why?
The most exhilarating part of working in Alternative Proteins is that—unlike conventional animal meat, dairy, or eggs— the products keep getting better and better.
Every single day, as I wake up in the morning, someone somewhere in the world has just discovered an innovative technique to make the texture of plant-based meat a little bit better, or reduce the cost of animal-free dairy by a small but meaningful amount.
The pace of progress is relentless, resulting in a steady stream of new foods that chefs and consumers can put to the test. In Singapore, where I live and work, we are particularly thrilled by the prospect of developing what are known as “hybrid” products, which puII together the very best attributes from all three Alternative Proteins categories—plants, fermentation, and cultivated animal cells. By exploring the myriad combinations of tastes, textures, and nutritional attributes that the Alternative Proteins ecosystem offers, producers are working nonstop to create flavourful, affordable, locally relevant foods that will one day outperform conventional animal protein in every conceivable way.
Mirte Gosker is the Managing Director of the Good Food Institute APAC—Asia‘s leading Alternative Protein think tank.