In just four years, leading companies in the cultured meat sector have driven core production costs dramatically below what the Humbird TEA—and its surrounding media coverage—deemed possible.

Microalgae, those tiny organisms that thrive in water and sunlight, hold immense potential for addressing the world’s protein sustainability challenges. By tackling key cultivation bottlenecks and exploring alternative growth strategies such as mixotrophy, microalgae-based proteins may soon become more accessible to consumers, offering a valuable addition to our diets and food supply chains.