A generation of alt protein brands have been experiencing growth never before seen in the food industry. From serving a relatively small vegan demographic to now satisfying a vast global base of flexitarian consumers, the market has radically transformed within a few years, and there’s no sign of slowing down.
Staying ahead of the curve
Whilst demand is ever increasing, the competition is just as heated: players not only need to craft relatable brands, but must also invest in a whole new set of capabilities. From novel ingredients to state-of-the-art production techniques, food is increasingly technology-driven. And companies are racing to acquire the skills needed to fill existing gaps.
The next wave of plant-based
Though the field might already seem crowded, total global market size is still relatively small. From tapping into novel functional ingredients to developing game-changing products, the ultimate potential of the category is immense. And industry leaders are now looking beyond the boundaries of plant-based: fermentation and cellular agriculture are on the rise.
Techno-economic feasibility study
We were reached out by a government to help them turn their vision of the world’s largest alternative meat and dairy industry park into a practical roadmap.
Plant-based meat manufacturing capacity and pathways for expansion
This study, co-authored with The Good Food Institute, offers a comprehensive analysis of global plant-based meat manufacturing and strategic recommendations for expanding capacity to meet future demand.
A corporate guide to alternative protein precision fermentation
This study summarizes the latest developments and opportunities in alternative protein precision fermentation for corporates. It showcases that partnerships are key to success, and highlights a broad spectrum of applications in alternative meat, dairy and egg proteins.