Alternative proteins in 2026: overview
Alternative proteins are ingredients and foods made from sources or processes that offer alternatives to conventional animal agriculture. They include plant-derived proteins, fungal and microbial biomass, insect protein, precision-fermented ingredients and cultivated animal cells. The field is moving beyond protein content alone: products must also deliver familiar flavor, texture and nutrition, while being safe, affordable and practical to manufacture. Consumer acceptance and production economics remain central hurdles.
Recent work focuses on connecting structure to eating quality and nutritional performance. A September 2026 study from the University of Southern Denmark links the mechanical properties of plant-based meat analogues to sensory perception of fibrousness; research from Tufts University that month examines precision fermentation of recombinant myofibrillar proteins. In July 2026, BMC Ingredients received Health Canada’s no-objection letter for its Rhiza mycoprotein, while a May 2026 project announced by Protein Industries Canada targets manufacturing scale-up for whole-cut alternatives. Ingredient innovation is advancing alongside scale-up.
- 1Texture remains difficult: Fibrous structure and bite are still key design challenges, driving work on extrusion, fermentation pretreatments and new ways to measure sensory perception.
- 2Fermentation diversifies supply: Fungal and microbial proteins offer routes beyond conventional crops, but reliable scale-up, ingredient functionality and food-safety evidence remain important constraints.
- 3Nutrition needs scrutiny: Research on digestibility and iron bioaccessibility shows that meat-like appearance is not enough; product quality also depends on how nutrients are delivered.
Top organizations working on alternative proteins
Ranked by Linknovate activity score · last 24 monthsThe activity score adds up the relevance of every patent, publication, grant and news item linking an organization to alternative proteins. Showing 7 of 3,000 organizations.
| # | Organization | Approach | Signals (24 mo) | Momentum | Why it matters |
|---|---|---|---|---|---|
| 1 | 
Cargill Inc.
Corporate · United States |
Plant-derived proteins | PAT 17 · PUB 1 NEWS 993 |
-70% | Its patents cover plant-based meat formulations, including pea-and-corn protein blends and processes intended to reduce moisture and oil loss during cooking. |
| 2 | 
Archer Daniels Midland Company
Corporate · United States |
Plant-derived proteins | PUB 3 · NEWS 865 | -67% | ADM is a major supplier of plant proteins and food ingredients used in meat alternatives, drawing on its agricultural processing and ingredient-manufacturing business. |
| 3 | 
Beyond Meat
Corporate · United States |
Plant-derived proteins | PAT 1 · NEWS 387 | +19% | Recently, Beyond Meat introduced a whole-cut mycelium steak filet at Erewhon, extending its range of plant-based meat products. |
| 4 | 
Kerry Group
Corporate · United States |
General | PUB 2 · NEWS 587 | -75% | Kerry develops food ingredients and taste and nutrition solutions that can support alternative-protein products and their formulation. |
| 5 | 
U.S. Food and Drug Administration
Other · United States |
General | PUB 1 · NEWS 559 | -46% | The FDA shapes the regulatory pathway for novel food ingredients, including fermentation-derived proteins, through its food-safety and ingredient-approval oversight. |
| 6 | 
Impossible Foods Inc.
Startup · United States |
Plant-derived proteins | PAT 3 · PUB 1 NEWS 210 |
-47% | Recently, Impossible Foods launched a reformulated plant-based burger, kofta, chicken pieces and fries in Tesco stores in the UK. |
| 7 | 
Wageningen University
Research · Netherlands |
Plant-derived proteins | PUB 154 · GRANTS 1 NEWS 36 |
-3% | Wageningen researchers study plant-based meat quality and nutrition, including aroma perception in pea-protein patties and the digestibility of mycoprotein-based analogues. |
| 8 | ··Hidden organizationCompany | Approach | PAT 00 · PUB 00 GRANTS 0 · NEWS 00 | +00% | Available to registered users. |
| 9 | ··Hidden organizationCompany | Approach | PAT 00 · PUB 00 GRANTS 0 · NEWS 00 | +00% | Available to registered users. |
| 10 | ··Hidden organizationCompany | Approach | PAT 00 · PUB 00 GRANTS 0 · NEWS 00 | +00% | Available to registered users. |
Startups to watch and leading research centers
Startups to watch 60 total
Aleph FarmsIsraelRecently, Aleph Farms received regulatory approval to market its cultivated beef steaks in Singapore and said it plans a launch there in 2027.
The Better Meat Co.United StatesThe Better Meat Co. develops Rhiza, a fungal mycoprotein ingredient produced through aerobic fermentation for blended meat and meat alternatives.
Solar Foods LtdFinlandSolar Foods uses gas fermentation to produce Solein, a microbial protein from air-derived gases, water and renewable electricity.- ··Hidden startupCountryAvailable to registered users, with funding and founding year.
- ··Hidden startupCountryAvailable to registered users, with funding and founding year.
Leading research institutions 2,450 total
- Wageningen UniversityNetherlandsWageningen researchers study plant-based meat quality and nutrition, including aroma perception in pea-protein patties and the digestibility of mycoprotein-based analogues.
Chinese Academy of Agricultural SciencesChinaResearchers at the academy are investigating microbial protein made from syngas and its high-moisture extrusion into fibrous meat analogues.
Nanjing Agricultural UniversityChinaNanjing Agricultural University researchers study mycoprotein and plant-protein meat analogues, including extrusion, fiber formation and texture.- ··Hidden research institutionCountryAvailable to registered users, with their key researchers.
- ··Hidden research institutionCountryAvailable to registered users, with their key researchers.
Where alternative proteins innovation happens
Share of documents with at least one organization from each country.
Open the interactive map with all 3,000 organizationsMain technical approaches
Last 24 months| Approach | What it is | Documents | Leading organizations |
|---|---|---|---|
| Plant-derived proteins | Plant proteins are formulated and structured into food ingredients and analogues; the trade-off is overcoming differences in flavor, texture and functionality. | 3,639 |
DuPont de Nemours, Inc., Archer Daniels Midland Company, Cargill Inc. |
| Biomass fermentation | Microorganisms or fungi are grown as protein-rich biomass; the trade-off is optimizing fermentation, processing and ingredient performance at scale. | 1,877 |
Archer Daniels Midland Company, Cargill Inc., Unilever |
| Precision fermentation | Engineered microorganisms produce specific food proteins or ingredients; the trade-off is making production economical and meeting food-safety and regulatory requirements. | 1,750 |
Archer Daniels Midland Company, Cargill Inc., DuPont de Nemours, Inc. |
| Cultivated cells | Animal cells are grown to produce meat ingredients or products; the trade-off is controlling cell growth and manufacturing costs at commercial scale. | 2,335 |
Oxford, Business Research Private Ltd, U.S. Food and Drug Administration |
| Insect-derived proteins | Insects are processed into protein ingredients for food or feed; the trade-off is addressing consumer acceptance and consistent ingredient quality. | 5,428 |
Chinese Academy of Agricultural Sciences, Southwest University, Archer Daniels Midland Company |
| Algal proteins | Algae are cultivated and processed for protein-rich food ingredients; the trade-off is improving flavor, processing efficiency and product functionality. | 719 |
Archer Daniels Midland Company, DuPont de Nemours, Inc., Cargill Inc. |
Emerging trends
Last 12 months vs previous 36 monthsTerms whose frequency in the last 12 months grew the most compared with the previous 36 months.
Funding and investment
Recent funding rounds
FACTS records $320,851,172 across 203 grants since 2020, alongside 31 funding rounds totaling $3,582,308,532.
Patent landscape
Top patent holders · last 24 monthsRecent developments
Latest news, duplicates removed- Jul 2026India holds immense potential to become a competitive manufacturing hub for alternative proteins (also known as smart proteins), and realising this potential will require sustained public and private investment in…The HinduBusinessLine - Agri Business
- Jul 2026Californian startup BMC Ingredients (formerly The Better Meat Co) has secured a letter of no objection from Health Canada, enabling it to sell its Rhiza mycoprotein in the country. US mycoprotein player BMC Ingredients…Green Queen
- Jul 2026The Better Meat Co, known for its Rhiza mycoprotein, has changed its name to BMC Ingredients as it expands its ingredient portfolio beyond meat alternatives. In its regulatory dossier submitted to the US Food and Drug…Green Queen
- Jun 2026Choosing more plant-based foods has become one of the biggest food trends in recent years. Many people believe plant-based products are automatically healthier than traditional foods made from meat or dairy. While…Knowridge Science Report
- Month 20XXHidden developmentAvailable to registered users with alerts enabled.
Frequently asked questions about alternative proteins
What companies are working on alternative proteins?
Cargill Inc., Archer Daniels Midland Company, Beyond Meat, Impossible Foods Inc., Unilever and Nestlé are among the companies active in alternative proteins. Their activity spans plant-protein ingredients, meat analogues and product formulation. Kerry Group also develops food ingredients and taste and nutrition solutions that can support alternative-protein products.
Which alternative proteins startups are notable in 2026?
Aleph Farms, The Better Meat Co. and Solar Foods Ltd are examples of startups working across cultivated cells and fermentation. Aleph Farms develops cultivated beef; The Better Meat Co. develops Rhiza, a fungal mycoprotein ingredient; and Solar Foods produces Solein, a microbial protein using gas fermentation. These examples represent different production routes, not a ranking.
Which universities and research centers lead alternative proteins research?
Wageningen University, the Chinese Academy of Agricultural Sciences and Nanjing Agricultural University are prominent research organizations in FACTS. Wageningen studies plant-based meat quality and mycoprotein digestibility, while the Chinese Academy investigates microbial protein made from syngas. Nanjing Agricultural University researches extrusion, fiber formation and texture in mycoprotein and plant-protein analogues.
How much funding has alternative proteins received?
FACTS records $320,851,172 across 203 grants since 2020 and 31 funding rounds totaling $3,582,308,532. These are separate tracked categories: the grant figure covers grants, while the rounds figure covers funding rounds. The recorded amounts therefore should not be treated as a single funding total.
Who holds the most alternative proteins patents?
Royal DSM leads the listed patent holders with 20 patents, followed by Nestlé and Cargill Inc. with 17 each. Unilever has 16, while Ajinomoto Co. and LanzaTech Inc. have 10 each. The portfolio leaders include food companies and ingredient or fermentation businesses.
Is alternative proteins patent activity growing?
Patent activity declined in the latest comparison: FACTS records 481 patents in the 24-month window and patent growth of -48.7% for the last 12 months versus the previous 12 months. Publication activity moved in the opposite direction, with 5,213 publications last year and publication growth of 32.7%.
What are the latest developments in alternative proteins?
Recent developments include a September 2026 study from the University of Southern Denmark linking plant-based meat structure to perceived fibrousness and a Tufts University study on precision fermentation of recombinant myofibrillar proteins. In July 2026, BMC Ingredients received Health Canada’s no-objection letter for Rhiza mycoprotein, enabling sales in Canada.
What are the main approaches in alternative proteins and how do they differ?
The main approaches are plant-derived proteins, biomass fermentation, precision fermentation, cultivated cells, insect-derived proteins and algal proteins. Plant-based methods structure crop proteins into foods; biomass fermentation uses microbial or fungal growth as the protein source; precision fermentation produces specific ingredients. Cultivated cells grow animal cells, while insect and algal approaches use those organisms directly as protein sources.
What are the applications of alternative proteins?
FACTS identifies meat alternatives, dairy and egg alternatives, seafood alternatives, nutrition ingredients, and animal feed and pet food as applications. Meat alternatives have the largest listed document count, with 4,034, followed by dairy and egg alternatives with 3,230. Products and ingredients can therefore serve both direct food uses and feed markets.