Altenative Protein - The New Trend in 2017!
What’s Next for Alternative Proteins Startups? An Interview with Good Food Institute’s Friedrich
DECEMBER 21, 2016 LOUISA BURWOOD-TAYLOR
Alternative proteins startups are set to be the new trend in 2017, according to Fortune’s Erin Griffith. In her daily newsletter for the private equity and venture capital industry Term Sheet, Griffith recently shared various 2016 takeaways and predictions for 2017 from her readers. Today, she quoted one prediction: “Alternative proteins will replace VR (virtual reality) as the current hype.”
Startups manufacturing alternatives to animal-based food products are a small but growing part of the food and agritech space. To-date they have mostly focused on producing alternatives to animal meat, milk, and eggs, but there are also startups manufacturing leather without animals, wine without vines, and coffee without beans. Other startups are growing algae and insects as a more sustainable source of protein for both human and animal consumption.
There are two main ways startups are manufacturing meat, milk and egg alternatives: using animal cells to culture a biological replica of the product without the animal in a process called cellular agriculture, and processing plant proteins to mimic the feeling and taste of the animal product.
Alternative proteins startups from an infographic by Rosie Bosworth
Alternative proteins startups have already attracted investment from some high-profile names including Bill Gates, Khosla Ventures, Peter Thiel’s Founders Fund, Google Ventures, Kleiner Perkins Caufield & Byers, Horizons Ventures (the VC arm of Hong Kong billionaire Li Ka-shing), Tyson Foods, Singapore state fund Temasek, General Mills, Arielle Zuckerberg, rapper Nas, and Marc Benioff.
Also backing startups in the space are a couple of independent, non-profit organizations namely the Good Food Institute and New Harvest, which are dedicated ensuring alternative proteins startups get the support they need to succeed.
I spoke with Bruce Friedrich, executive director of the Good Food Institute, to find out more about the organization and to ask some specific questions about how he sees the plant-based and cellular agriculture alternative proteins startups developing over the long term. (Also watch out for a guest commentary from GFI next week on what it will take for cellular agriculture to scale.)
Experienced IT Infrastructure Specialist
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Business Development Director, NA
8 年I'm very interested to see where this trend will lead.
Patent Examiner at the USPTO
8 年I get scared every time I hear alternative of something. It means second choice. Why on earth would I go for a second choice when I can get the first. When it comes to protein and diet I am all for a well balanced a diverse diet. We need real protein to make hormones. The real question to ask is why can we have all natural and wholesome foods.
Senior Lecturer PhD
8 年Just thought I would throw this in there - we already have a sustainable protein alternative they are called "legumes" cheap readily available and made by nature, these have multiple health benefits proven by numerous research studies and no long term potential health risks - I don't see the requirement for any additional technological infrastructure. No, I am not a vegetarian simply a Public Health Nutritionist that does not see the need to reinvent the wheel.
VFFS Packaging Technician, Lead Electrical Tech at Wright Foods
8 年Pablo Coronel Rivadeneira, PhD, PCQI I tagged you on this article. I thought perhaps you would enjoy.