With cell-cultured animal meat products ready to reach consumers, the USDA has sparked discussion over the terms used for alternative proteins. Public opinion calls for accuracy and empirically supported language, as confusion about lab-grown meat products remains prevalent.

A survey has revealed a significant demand for meat alternatives in Germany, with many people interested in lab-grown options. Though meat is central to German food culture, these findings hint at the opportunities for brands to help people adapt their eating habits to be greener and healthier.

As the largest producer of pea protein in North America, PURIS serves a market that’s thriving as more people adopt vegan, vegetarian, and flexitarian diets. Its meat-free products boast nutritional benefits and genuine eco-credentials to help elevate plant-based dining for conscious consumers.

The perceived ‘grossness’ of entomophagy has long prevented insects from becoming a regular part of diets around the world. But between a desire to broaden culinary horizons and concerns about the ethics and sustainability of eating meat, is the time right for bug-based cuisine to take off?