Alternative Protein in plant-based meats utilize vegetables, grains, legumes and other plant ingredients to mimic the texture and flavor profile of beef, chicken and pork. Companies like Impossible Foods and Beyond Meat lead the way in this space, producing burger patties, sausages and grounds that look, cook and even "bleed" like conventional ground meat.

Independent analyses reveal plant-based meats have a markedly improved environmental profile over animal agriculture. Producing 1 pound of plant-based burger patties requires around 99% less water, 93% less land, generates 90% fewer greenhouse gas emissions than a comparable beef patty. The removal of animal agriculture also eliminates concerns over deforestation, biodiversity loss, antibiostic resistance and intensive confinement.

Cell-based or cultured meat takes an even more direct approach. Rather than replacing meat, these companies seek to actually produce it through cellular agriculture. They take cell samples from live animals, then feed and nurture the cells in bioreactors to encourage growth and differentiation. With the right conditions, the cells naturally organize to form strands of muscle tissue visually indistinguishable from conventional meat.

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