An array of new products formulated to mimic beef, chicken and pork, use plant protein – typically, extracts from soy or pea – as their base ingredients. Others employ microbes, fungi or insects to create meat-like flavours and textures. Some ‘alt-meat’ product developers have even begun using animal stem cells, reproduced in laboratories, to create cell-cultured products that are near-identical to meat from live animals.
Read about all this and more in The Good Food Institute’s 2017 exploration of the alternative protein terrain.