Alternative Protein

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These are the FE editorial picks from the past year that best exemplify advances in the alternative protein space, from facilities to flavor.

Forsea has created a new approach to cell cultivating fish tissues outside of their native water habitats via organoid technology.

When scaled to an industrial plant, SuperMeat's process is projected to produce 3 million kilograms (6.7 million lbs.) of cultivated chicken per year, equivalent to around 2.7 million chickens.

Clextral’s new technology combines the principle of a shear-cell fibration process and the continuous extrusion process.

The pizza line refresh follows a multi-million-dollar investment into a bakery facility at the brand's LEED certified manufacturing space in British Columbia, Canada.

Consistent with the existing Daring frozen entrée range, both vegetarian bowls contain more than 16 grams of protein per serving.

The fully cooked sausage patty’s taste and texture mirror traditional pork sausage, making it easy to reheat and use in a variety of dishes.

Believer Meats has signed a strategic partnership agreement with GEA to co-develop technologies and processes to improve the unit economics and sustainability of cultivated meat production.

This agreement marks the first commercial sale of Steakholder Foods’ plant-based premixes, for the purpose of large-scale manufacturing and distribution.

The fully continuous, automated and chilled dough substrate processing system reduces manufacturing costs and can produce  range of plant-based meat products at volumes of 2,500-5,000 lb./hr. on a single processing line.