For millenia protein has been associated with meat.
This is now being challenged by climate-conscious, health-focused millenials who are demanding more plantbased options.
On the supply-side, innovative entrepreneurs, risk-mitigating investors, and even farsighted traditional meat-producers looking to diversify, are accelerating the transition towards future protein solutions.
Looking beyond the flashy consumer trend, and sensational veggie-burgers that bleed, we actually find a sustainably scalable production- and business-model, that no one working in the modern foodscape can afford to ignore.
David Pedersen is a campaign manager at ProVeg, an international food awareness organization, working for a more sustainable, humane and healthy food system. He holds a master's degree in Philosophy and Business Management, with a focus in entrepreneurship and future proteins.