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Rethinking alternative proteins
Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land?
As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat.
We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one.
From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean variety selection requires bringing farmers and industry together early, our guests argue that alternative protein success depends on looking beyond the ingredient itself to the entire value chain and evolving consumer priorities.