Beyond “beyond”—next-generation alternative proteins can help reach “peak meat”

Save the dates (October 20-21), the SOSV Climate Tech Summit will be here before you know it. Register for free.

Seventy percent of Americans have tried alternative protein products, but the sector’s actual market share is still just around 3%. This suggests consumers are very open to foodtech, but durably making a dent in climate change requires something more than what exists in the market today. On this panel, we’ll talk with three founders bringing next-generation products to the market soon. 

  • Dr. Lisa Dyson, CEO of Air Protein, which turns CO2 into a microbial protein, offering consumers a truly carbon-negative alt-meat 
  • Dr. Sandhya Sriram, CEO and Founder of Shiok Meats, which is using cell-based methods with plant-based blends to produce crustaceans like crab, lobster, and shrimp
  • Dr. Inja Radman, Co-founder and CSO of New Culture, which is making mozzarella for the $50 billion pizza market with precision cow casein proteins for the same taste, texture, melt, and stretch as the original (see on Wired)

The U.S. is expected to peak in total meat consumption in 2025. But the real impact of this sector will be global. The surging international middle class has driven up meat consumption by 58% in 20 years—and with it, all associated emissions and problems. 

We’ll discuss how rapidly this market goes global and ask: “What have these successful founders learned to survive the competition?” “Can brand-new startups compete with the recent incumbents?” and “How does the industry change as it matures?”

The SOSV Climate Tech Summit is taking place online on October 20-21. It is a gathering to support Climate Tech innovators and investors across all sectors.