The Next Wave of Alternative Protein
“Meat” that’s fermented, made from plants or cultivated in the lab is only beginning to find a place on America’s menu
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Manufacturers of non-meat protein say their products could reduce the threat of climate change by decreasing demand for methane-belching cattle and other animals raised for human consumption.
Globally, however, demand for animal products like beef, poultry and seafood keeps growing as populations become richer. So, what if we could strike a deal?
That idea is essential to the business plan of Fusion Foods Group, a Chicago startup working to launch a “hybrid meat” product. The company’s Duo product—which it hopes to roll out by the end of 2023—is a 50% mix of mushrooms and plant-based ingredients, combined with 50% ground beef.
Jonathan Ostroff, Fusion Food’s founder and CEO, calls Duo a “gateway product.” He says it will be...
