At @reuters.com Transform Food & Agriculture USA, my @gfi.org colleague Caroline Bushnell will lead a conversation on how diversifying protein can strengthen supply chains, respond to consumer expectations, and drive climate progress.

🔗 Register: bit.ly/3HNKWEy + use code GFI200 for $200 off.

The way we produce protein is draining our resources, fueling health risks, and leaving us vulnerable. Here are 5 quick reasons why *protein diversification* isn’t a just a nice-to-have, but rather something we urgently need. 🧵

Also loved this end to the article:

Let consumers choose.
apnews.com/article/nebr...

Curious about how policy career pathways can help support alt proteins into the future? Check out @goodfoodinst.bsky.social’s webinar next week. zoom.us/webinar/regi...

My colleague Pat McAuley of @goodfoodinst.bsky.social hit the nail on the head: The next wave of AP innovation/reformulation has to align w/ meeting consumer needs.

Health drives consumer interest. Taste & price can be real barriers to folks.
👉 thegoodfoodinstitute.substack.com/p/how-to-bui...

How can alternative protein companies diversify their funding sources in the current investment landscape? Great take from my colleague Daniel Gertner at @goodfoodinst.bsky.social
📖 thegoodfoodinstitute.substack.com/p/how-to-bui...

NECTAR found that products should strive to achieve the ‘like very much’ (7) rating as purchase intent falls below ‘probably would buy’ when satisfaction ratings fall to ‘like’ (6).

Within a given category like plant-based burgers or nuggets, the leaders were liked by a meaningful share of consumers, with between 37 percent and 53 percent of participants rating them at ‘like very much’ or ‘like’ (except in the plant-based hot dog category).

First: The consumer. Consumers say the number one factor that would motivate them to buy plant-based meat is if the taste and texture were similar to conventional meat. This underscores the opportunity for products to reach greater penetration and repeat rates.

The report also sizes where impacts come from (ingredients, processes) for both plant-based and animal-based meat. I highly recommend downloading the technical & marketing summaries here: gfi.org/resource/pla...

We also looked at nutritional attributes—and while actual end product formulations matter a lot, the results demonstrate that, compared to conventional meat, plant-based meat can deliver as much or more protein, similar fat levels, ZERO cholesterol, as much or more iron, and notably more fiber.

Plant-based meat offers significant savings on impacts compared to conventional chicken: 67% lower GHG emissions, 83% less fine particulate matter formation, 84% less marine eutrophication, 94% less water, and even 10% less land.

Now, we know that beef is incredibly resource-intensive. But one of the findings from the report is that plant-based meat offers clear benefits over conventional *chicken* as well. We used 3 different plant-based meat types to compare: