The market for lab-grown and plant-based meat products will grow to an estimated $140 billion by 2029. Beyond Meat and Impossible Foods have cornered the market as the Tyson and Cargill of alt-beefs, but plenty of smaller companies are cropping up to cater to the consumer demand for plant-based meat alternatives. The newest is Prime Roots: a direct-to-consumer company launched in early 2020 that makes plant-based bacon, salmon burgers, chicken fingers, and more.
Ecovative Design, founded as a class project by two 2007 graduates of Rensselaer Polytechnic Institute, made a name for itself as a “green” company that used mushroom roots and agricultural waste to create packaging material that, unlike ubiquitous Styrofoam, is biodegradable and compostable.
The toolkit for meat-free formulators is growing by the day, as firms explore everything from yeast, bacteria and algae to new sources of plant-protein as source materials, although most still use extruded soy, peas or wheat, Meati co-founder Tyler Huggins told FoodNavigator-USA.