“Scale-up: the neglected bottleneck facing alternative proteins” by Alex Mayers @GFI 🌱
Description
Hi everyone! I'm Alex, Managing Director of the Good Food Institute Europe. Thanks so much for taking the time to read my post on why scale-up is so important for the future of alternative proteins. This is a topic we're really passionate about at GFI Europe, and one that's becoming increasingly important as the sector matures.
I’ll be around in the comments and happy to answer any questions. We really value feedback from this community, so I look forward to the discussion!
Conventional meat production drives deforestation, emissions, and biodiversity loss, and increases the risk of antibiotic resistance and future pandemics. On the other hand, alternative proteins offer a way to feed a growing population while reducing the damage caused. By producing meat from plants, cultivating it from animal cells, or producing ingredients through fermentation, we can create foods that taste and feel like conventional meat, but with a fraction of the impact.
Currently, though, many alternative proteins don’t live up to consumer expectations on factors like price and convenience. Years of scientific innovation have shown that it's possible to make meat differently, but without the infrastructure to produce it at scale, these products aren’t able to compete with [...]
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First published:
November 3rd, 2025
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Narrated by TYPE III AUDIO.
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