Can some of the smallest living things on the planet change the future of the food system—and create a better world? According to Eugene Wang, microalgae has that power.
Through his company, Sophie’s BioNutrients, Eugene and his team are fermenting and extracting unique microalgae proteins suitable for a creating a variety of plant-based food products. Their proteins are sustainable, affordable and can be grown anywhere.
In some ways, this statement can sum up the entire reason for the alternative protein movement’s existence.
But what if that very assumption—that “narrative,” as Seth Godin would call it—is a dangerous trap that has the potential to undermine the industry instead of moving it forward?
What if offering meat alternatives isn’t the solution to a broken food system, poor human health and the environmental crisis? What if continuing to satisfy the human appetite for meat by replacing it ...
Can functional flours solve the challenges of taste and texture in plant-based food formulations? Chirag Sabunani of Supplant Foods is on a mission to make it happen.
Many alternative protein products rely on plant protein isolates and a number of additional ingredients to achieve tastes and textures similar to meat, but Supplant is taking a different approach. Through a minimal-waste process, they’re producing functional chickpea flour that’s flavorless, versatile and affordable.
It’s still one of the most common questions asked about plant-based diets. If you’re already plant-based, people want to know where your protein comes from. If you’re considering a plant-based diet, you might be wondering which foods to eat for protein and whether you can get enough after making the switch.