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. 

In Asia, for example, where fermented products like soy and so forth have been around forever, it's received better.

 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

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

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

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.

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

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.