While some “plant-based meat” alternative products are available today in some regions and are meant to act as analogues for meat/fish.dairy/eggs, many of these products do not yet accurately reflect the true tastes, textures, and nutritional properties of the products they are meant to replace. Additionally they almost always cost more.

We will conduct research designed to close this gap, and lay the scientific groundwork to create the products that make it easy for consumers have the tastes and textures they love, but without all the negative consequences caused by the industrial animal-based human food system

It is now possible to create actual animal products but without the animals. This technology, sometimes called cultivated/cultured or cell-based meats, is new and emerging, but has significant challenges for production and scale that need to be solved, before consumers can have the option to choose them.

While some people have an initial negative reaction to this type of product, it is important to note that new innovations often elicit negative reactions until products are experienced, understood, and interacted with.

Fermentation using yeast to produce actual animal proteins or proteins with similar properties, and using fungus/mushrooms to create analogues to animal products represent a very promising and fast-moving area, but need more research and marketization.