Interview Series: Alternative Protein Sources

New non-dairy protein blossoms in Germany

New non-dairy protein blossoms in Germany

Research scientist Stephanie Mittermaier believes protein produced from sweet blue lupine seeds has big potential as an alternative to soy. Stephanie Mittermaier Imagine a dainty blue flower whose seeds can magically turn into a protein-packed non-dairy treat. It may not be the stuff of fairy tales, but German food technologist Stephanie Mittermaier and her colleagues

Ethan Brown HERO

Good chemistry: Using plant-based proteins to ‘copy’ meat

Plant proteins processed to chemically re-create the structure of meat are the next generation of vegetarian options, says Beyond Meat founder Ethan Brown. Ethan Brown Ethan Brown, CEO and founder of California-based Beyond Meat, is convinced there’s a better way to feed the planet. But to get there, he has to persuade consumers that real

U.S. cricket farming scales up

Tiny Farms co-founder Daniel Imrie-Situnayake is helping to lay the technology groundwork for industrial-scale insect production in the United States. Daniel Imrie-Situnayake Two billion people worldwide think nothing of munching on a tasty insect snack or entree, but until recently very few of them were Americans. That’s all changing, though, as edible insects inch their

Harman Johar HERO

Fighting world hunger with bugs

Insect protein could become a near-perfect famine relief product, says entomologist Harman Singh Johar. Harman Singh Johar The first insect Harman Singh Johar ever ate was an ant. Today, Johar is a young entrepreneur intent on turning crickets, grasshoppers and other six-legged critters from novelty items into sustainable staples of the American diet and a

Current Series: Alternative Proteins

From cricket flour to test-tube burgers, new technologies are ushering in a revolution in protein possibilities that go far beyond traditional agriculture, according to protein pioneers who talked about the most promising breakthroughs in FutureFood 2050 interviews.

With a projected 470 million tons of meat production needed by 2050 to feed the world’s burgeoning population, researchers say the sustainability and health benefits of alternatives to land-based meat production can make an enormous impact on both people and the planet:

  • Ethan Brown: Founder of California-based Beyond Meat, which is processing plant proteins to chemically re-create the structure of meat
  • Daniel Imrie-Situnayake: CEO of Tiny Farms, a startup dedicated to developing technology for industrial-scale insect farming
  • Stephanie Mittermaier: German food technology researcher who sees big potential for protein from sweet blue lupine seeds as an alternative to soy protein
  • Mark Post: Dutch physiologist behind the world’s first in vitro burger made from meat grown in a lab, who wants to transform how meat is produced
  • Harman Singh Johar: Entrepreneurial young entomologist who believes insect protein could become a near-perfect famine relief product