As the global population is expected to reach 9 to 10 billion by 2050, there is an urgent need for sustainable, nutritious, and healthy food options— especially protein. At the same time, our current food systems are major contributors to environmental problems like greenhouse gas emissions and deforestation. In response to growing global demand for sustainable food, a wide range of innovative alternatives to traditional animal-based proteins are being developed—including insect-based, microbe-derived, cultured meat and seafood, and especially plant-based options, which currently lead the market. While these technologies vary in their level of maturity, plant-based proteins are currently leading the [...]