80,000 Hours Podcast #167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption
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Oct 18, 2023 In this discussion, Seren Kell, Senior Science and Technology Manager at the Good Food Institute Europe, dives into the world of alternative proteins. She highlights how current animal agriculture is inefficient, producing only 18% of food calories while occupying 83% of farmland. Seren explains the promising role of fermentation in creating delicious alternatives and addresses key challenges in making cultivated meat accessible and affordable. The conversation also touches on innovative funding strategies and the crucial need for research in advancing sustainable protein solutions.
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Rapid Progress Despite Limited Funding
- Alternative protein development has progressed significantly relative to its funding.
- Cultivated meat went from a $330,000 burger in 2013 to commercial approval in 2023.
The Fat Challenge
- Replicating animal fat in plant-based products is challenging because plant and animal fats behave differently.
- Plant-based fats lack the encapsulation of animal fats, affecting cooking and mouthfeel.
Fermentation's Versatility
- Fermentation has three categories: traditional, biomass, and precision.
- It's hard to predict which type of alternative protein will dominate because they often get combined.