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Within that overarching context, I think about this market as progressing in waves. We're on the tail end of wave one—wave one being this big resurgence, rebranding, or emergence of plant proteins.

Globally, the latest numbers I've seen say something like 1% to 2% of all protein consumption is considered alternative protein.

Wave two, which we're entering now—and Fy is very much a part of this—is broadly fermented proteins.

the third wave beyond that – and it's not totally mutually exclusive—is the cellular agriculture wave. It's a little bit of a different animal, pun intended, because cellular agriculture is intending to recreate animal tissue in a lab. 

The versatility of mycoproteins really allows companies to play in different arenas. Not only dairy alternatives and meat alternatives, but the neutral flavor profile allows it to go in lots of different directions. Like seafood applications, or turning it into a powder or a protein isolate, and then putting that into baking or snacking products. A... See more

Our argument is that fermentation has been around for centuries, that's where beer and wine and bread come from. But there is something about the fact that, on our label, we're called “a nutritional fungi protein.” 

 In our process growing Fy protein, we use 99% less land, 99% less water, and 94% less greenhouse gases than traditional beef production.

products that are much harder to replicate the performance, the taste and texture of animal proteins. What comes to mind are hard cheeses, and cheese shreds, and mimicking the meltability of real cheese. Or dairy broadly, beyond just milks, it’s really hard to replicate certain dairy applications. Seafood has also been an emerging next frontier for... See more

There's a future world where it will be relatively common for brands to not only potentially be required to, but on their own accord, put on labels or on their website, or just generally be more transparent about their environmental footprints.