The Protein of the Future: Aimutis Published in Knowable Magazine

Bill Aimutis, executive director of the NC Food Innovation Lab (NCFIL), authored an opinion article entitled What is the protein of the future? Published on January 25, 2023, in Knowable Magazine, he offers insight into alternative protein products.

Alternative Protein’s Potential, Challenges 

Aimutis describes the protein of the future as sustainable, nutritious, and delicious. However, achieving that end goal is more complicated than most people realize. While many Americans want to find meat and dairy alternatives due to health and environmental concerns, traditional protein sources contain important nutritional factors, and consumers love their taste.

Food scientists face many challenges in their aim to improve the nutrition, flavor, and texture of alternative proteins. Focus has shifted away from solely soybean and wheat gluten as the main plant-based protein sources, and over the last decade, developers have been experimenting with pea proteins. Aimutis foresees future hybrid alternative protein products containing a mix of proteins from sources that include meat, soy, chickpeas, algae, and insects.

The global market for high-protein foods will continue to grow, putting pressure on those working in alternative protein innovation to meet that demand. 

Find Out More 

To learn more about the current trends and challenges in alternative protein, read the full article here. 

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