As Future Food-Tech Alternative Proteins draws closer and stakeholders across the alternative proteins and ingredients value chain prepare to meet in Chicago for the first time (previously located in New York), we spoke to some of the summit’s expert contributors about the main theme of this year’s event: protein diversification. Is this the solution for both the planet and industry-wide success?

In the complex world of plant biochemistry, one protein stands out with the unique potential to truly transform the human food system. Ribulose-1,5-bisphosphate carboxylase/oxygenase, better known as “Rubisco”, is one of the most abundant proteins on the planet as it plays a central role in photosynthesis in plant life. So abundant that farmers, food product developers, researchers, and entrepreneurs are beginning to explore the broad applications Rubisco could have across a broken food system. But the challenge remains doing so at scale.

Consuming a wide range of plant-based proteins—such as fava, lupin, mung, chickpea and pea—is essential for promoting a thriving ecosystem, improving personal health and mitigating the impacts of the current food system, according to Udi Lazimy and T. Callahan of Lazimy Regenerative Impact Partners. Read more in the fourth article in a series from the duo.

Thrilled to have my thoughts about the power and potential of mung beans in the alternative protein (and starch) industry published in the Spring, 2023 edition of Pulse India

"Mung Beans: The Indian Powerhouse For The Alternative Protein and Starch Industry"

An industry expert details how brands can work to help create a more sustainable marketplace.

Industry expert Udi Lazimy offers solid tips on ways those working within the food system can make it more sustainable for everyone, from small farmers and producers to larger companies with deep pockets.

Featured Article in Food and Beverage Insider, May 3rd:

Food plays a critical role in determining one's health. How food is produced is equally as important—especially to the planet.

In this article, my friend and colleague Theresa Lieb at GreenBiz nicely captured my thoughts and frustrations regarding increasingly popular critiques of alternative proteins. Indeed, I've found myself at a crossroads with some of the people I respect most in the movement to decentralize the food system, often leaning into the "don't make perfect the enemy of good" argument when trying to rationalize the efforts to fit the food innovation projects I'm involved with into the existing socio-economy paradigm of our global food system. Have a read!

Today's Food Business News article about "Sourcing Sustainable Ingredients" highlights the unique role that food companies and suppliers play in addressing climate change and sustainability. It also breaks down the incredibly high demand that consumers have for sustainable ingredients in the products they purchase.

Have a read, share your thoughts, and let's work together to build a sustainable supply chain for your products!