Alternative proteins are plant-based and food-technology alternatives to animal protein. They include food products made from plants (for example, grains, legumes, and nuts), fungus (mushrooms), algae, insects, and even cultured (lab-grown) meat. Depending on the product, these include that alternative proteins are able to simulate the taste and texture of conventional meat, are more sustainable, i.e. have a smaller ecological footprint, are as, or more nutritious than conventional meat, protect animal welfare or contribute to food security.
