Researcher @OliviaFoxCabane has been mapping the explosion of the #alternativeprotein industry for the last few years.

There are 3 major innovations in this space: fermentation, cultured proteins, & #plantbased. All are paving the way towards a kinder, greener world. 1/

. @GoodFoodInst identified 3 types of fermentation methods: precision, traditional, & biomass.

We use precision fermentation, a #biotech process that teaches microflora to produce an identical molecule to what an animal produces – in our case in our case, casein and whey. 2/

Cultured proteins are made by painlessly gathering animal tissue from a living animal (i.e. cheek swab) to then cultivate in food-grade facilities.

Cc: @memphismeats, @finlessfoods 3/

Plant-based has shown the fastest growth & is expected to become a $35.4 billion market by 2027. Plant-based products utilize proteins from mushrooms, soy, tofu, etc to make meat substitutes.

Cc: @BetterMeatCo, @beyond 4/4

Thank you Olivia and the team at @altprotein for mapping our ever-growing industry!