Alternative Proteins and Foods
Just ok, isn’t ok.
Nearly every company in this sector has rebranded at least once over the last several years. That’s not a coincidence. But rebranding doesn’t suddenly make a dry, chewy burger juicy and delicious.
This series explores the challenges facing the alternative food industry and highlights some of the interesting winners.
Rethinking the Future of Alternative Protein
September 8, 2026
Alternative meat has struggled to deliver on its early promise. But that doesn’t necessarily mean the underlying technologies have failed. Precision fermentation, biomass fermentation and plant proteins are increasingly being used as ingredient platforms – creating functional proteins and other components that can make existing foods better.
Maybe the future isn’t about recreating animal-derived foods. Maybe it’s about using these technologies where they create the most value.
Whose Fault is it When Alternative Proteins Fail?
April 6, 2026
The CEO of Beyond Meat attributed the company’s recent financial struggles to shifting consumer behavior. This overlooks the bigger issue. Their product just isn’t very good.
Just Okay, Isn’t Okay
February 10, 2026
That line from the Rinvoq commercials has been stuck in my head, and it maps surprisingly well to Food Systems in Transition.
I’d Switch to Alternative Meat Tomorrow. Here’s What Still Has to Change
February 5, 2026
I’d switch to alternative meat tomorrow – if it were more available, affordable, and tasted good.