"Foresights: Air-Based Protein" is part of the Foresight Reports series. It takes a look into the future science of sustainable protein alternatives made from oxygen and carbon dioxide.
Produced through gas fermentation involving microbes, oxygen, excess carbon dioxide, and hydrogen, air-based proteins present brands with a unique opportunity for meat, condiments, beverages, and confectionery products.
Produced through gas fermentation involving microbes, oxygen, excess carbon dioxide, and hydrogen, air-based proteins present brands with a unique opportunity for meat, condiments, beverages, and confectionery products.
Report Scope
- Air-based protein alternatives can be made from oxygen or carbon dioxide.
- To successfully enter the air -based protein sector, brands need to implement cost-effective and informative approaches.
- Challenges such as increasing production costs and regulatory complexities can impede growth.
Reasons to Buy
- Consider emerging opportunities and threats in the fast-moving consumer goods market and gain insight into potential future consumer behavior.
- Identify interesting new and emerging concepts, products, and ideas on offer in retail, foodservice, online spaces, and beyond.
- Understand how new concepts and ideas fit into - or challenge - current consumer trends.
- Gain insight and inspiration for innovation programs and new product development.
Table of Contents
- What?
- Why?
- Takeaways
- Appendix
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Solar Foods
- Jooules
- Savor
- Ajinomoto
- Marsapet
