A string of recent factors from the African swine flu to the Covid-19 pandemic has propelled alternative proteins into the limelight. To help feed the world’s growing population, estimated to reach nearly 10bn by 2050, in a more sustainable way, foodtech startups have played a big role in developing new types of non-meat proteins in labs and taking them to market. Eugene Wang, co-founder and CEO of the pioneering plant-based seafood provider Sophie's Kitchen and microalgae protein fermentation startup Sophie's BioNutrients, believes alternative protein will take off as prices of existing...
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