The global alternative meat market is expected to reach a valuation of $18.2 billion billion in 2024 and accelerate at a compound annual growth rate (CAGR) of 28.8% from 2023 to 2034.
Source: Future Market Insights

“People will continue eating and buying food, so this will be an area of interest no matter what. People tend to think of this as binary—will we survive or die?—but I think it will either survive now or it will succeed in a few years with a new crop of founders and companies. Either way, this is the future.”
–Michael Selden, co-founder and CEO, Finless Foods

“The gap between alternative proteins and animal proteins is going to close significantly over the coming years. We are working on various alternative proteins that close the gap, so meat eaters can’t tell the difference between our plant-based chicken and conventional poultry.”
–PARM BAIN, CO-FOUNDER AND CEO, SHICKEN

“As long as all of the science and technology gives us food that tastes really good, that story is easy for me to tell. But if we get lost in the science, we can lose track of what we’re trying to make.”
–Sarah Frick, Managing Director, Plant-based Meat Alternatives, Cargill

“Number one is irresistible taste. It doesn’t matter how sexy the brand is or how much good we’re doing, if the burger isn’t just as good as a conventional burger we’ve lost.”
–Co-founder, president and Chief Operating Officer, Plant Power Fast Food

“In many ways, the future is fungi. In order to feed the future sustainably, we’re not going to go big with animal agriculture. We’re going to go small with microbial agriculture.”
–Paul Shapiro, CEO of The Better Meat Co.