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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. 

Our process, for example, is very resource light, we can put assets anywhere in the world, it can be close to the end source of demand or production. We're less reliant on a lot of the upstream inputs or agricultural processes, and that probably extends to a lot of these fermentation technologies.

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

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

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

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

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.

Wave two, which we're entering now—and Fy is very much a part of this—is broadly fermented proteins. Mycoprotein and otherwise, I think, is this next big frontier, and it’s going to open up the market to a lot more formats, applications and cuisines. Beyond just a slightly different burger or a slightly different chicken nugget. Then, the third wav... See more

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