Microbial

What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?

The confluence of the coronavirus pandemic of 2020, the rapid development of new food technologies and the rising global demand for protein mean that we are on the cusp of a huge and profitable investment wave into new forms of agriculture. The greatest beneficiaries of this investment wave will be cultured and plant-based foods.

While most grocery stores now stock a seemingly endless variety of dairy alternatives derived from nuts, seeds, or grains, what most consumers don’t yet know is that a new kind of real milk—created not by cows but scientists—will likely be joining them on the shelves very soon.