Alternative Protein and Dairy
Source
- ThinkAg (opens in a new tab)FoodTech TaxonomyPDF created: 23 Sep 2024
The idea
The taxonomy includes plant-based, cultivated, and fermentation-derived alternatives to animal protein and dairy.
Why this is interesting
- Protein and dairy alternatives compete with familiar foods on taste, nutrition, cooking performance and price, not just environmental positioning.
- The source identifies an opportunity area rather than a validated customer problem. A useful first step is to choose one actor, workflow and measurable failure.
Possible starting points
Cuisine-specific replacement
Optimize an alternative for one familiar recipe or use where its performance can be judged clearly.
Enabling ingredient or process
Improve texture, fermentation, formulation or manufacturing for multiple food producers.
Questions to answer
- Which consumer and eating occasion has a durable reason to switch?
- Can the product meet delivered-price and nutritional expectations at credible scale?