Alternative Proteins: Aimutis Featured in Food Engineering

NC Food Innovation Lab Executive Director Bill Aimutis was recently featured in “Alternative Protein Market Growth Shows No Signs of Slowing” in Food Engineering, a popular industry publication supporting the $630 billion food and beverage manufacturing market. 

Consumers Drive Alternative Protein Growth

The article asserts the continuous growth of the alternative protein market is driven by consumer demand as they think about the “health considerations, environmental impact and supply chain considerations” of traditional protein. Dr. Aimutis comments that he’s seen an uptick in interest in alternative proteins like chickpea, rice protein and the fungal area, as alternative protein producers try to move away from animal-sourced proteins and wheat gluten.

This article also includes a Q&A section with multiple food and beverage industry leaders, including Dr. Aimutis, in which he talks about supply chain disruption due to COVID. 

Find Out More

To find out more about the alternative protein market’s growth and Food Engineering magazine, read the full article here. 

Following the pandemic’s onset, Dr. Aimutis wrote blogs on the food supply chain disruption, focusing on COVID’s initial impact, stabilization of the retail supply chain and global supply chain challenges. He also writes a bimonthly NCFIL Director’s Perspective on NCFIL’s status and food innovation. Check out his most recent post here.