Alternative Protein

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The next generation of the company’s plant-based crumbles offer a good source of protein, are low in saturated fat, and meet nutrition program criteria of the American Heart Association and the American Diabetes Association.

Growth of alternative protein products is really only just getting started, and products derived from mycelium prove that these alternatives can have staying power.

Suppliers to the biopharmaceutical and life science industries are collaborating to jointly drive the go to market and scale-up of cultured meat based on their experience in areas such as bioprocess development, quality control and regulatory compliance.

Demolish Foods is utilizing the Gen3 platform for developing its own products and for collaborating with partners to develop products.

The MEGAtex cooling die provides high-moisture meat analogues with its fibrous and meat-like textures.

By investing in the cultivated meat space, established brands are sending a signal to the market that it is a viable and growing industry.

Based in Janesville, Wisconsin, the food tech hub will pilot microbial, cell-based and plant-based foods.

NotHotDogs and NotSausages offer the savory and smoky experience that brand fans have known and loved for more than 140 years.

Cargill is investing in ENOUGH’s most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein.

Phil Graves formerly worked as wild idea executive at Patagonia.