<h2>Why We Need Alternative Proteins</h2>
The environmental impact of traditional protein sources is immense. As Sirli explains, “Producing protein from animals is very environmentally demanding and inefficient.” With global meat consumption on the rise, alternative proteins offer a sustainable way to meet nutritional needs while mitigating climate change. Whether it’s plant-based, fermented, or cultivated, these new protein sources are designed to complement traditional ones, making food production more eco-friendly.
<h2>The Mycoprotein Advantage</h2>
One of the most promising innovations in alternative proteins is mycoprotein, derived from fungal mycelium. Sirli highlights its benefits: “We don’t need any arable lands or depend on climate conditions. It’s a controlled process that can happen anywhere.” This scalability and resilience make fermented proteins an exciting solution for global food security.
<h2>Overcoming Taste Challenges in Plant-Based Proteins</h2>
Taste remains a significant barrier in the adoption of plant-based proteins. According to Sirli, “Plants have distinctive flavor properties, and no one wants their meat alternative to taste like pea or soy.” Exciting advancements, like gene editing and bioprocessing to remove unwanted flavors, could revolutionize sensory experiences, making plant-based products more appealing to consumers.
<h2>Navigating Regulatory and Cost Barriers</h2>
Europe’s stringent regulations present hurdles for FoodTech startups. “Everything that hasn’t been consumed before 1997 must go through approval by EFSA,” Sirli shares. Combined with high production costs, especially for technologies like cultured meat, startups face significant challenges. However, partnerships with governments and existing facilities can ease these burdens, fostering innovation.
<h2>Collaborating for FoodTech Success</h2>
For startups in the alternative protein space, collaboration is key. Sirli emphasizes, “One of the critical things is intellectual property. Startups need to ensure they retain ownership when working with large corporations or research organizations.” Balancing partnerships with IP protection ensures long-term growth and innovation.
 
Find Sirli on:
LinkedIn: <a href="https://www.linkedin.com/in/sirli-rosenvald/" target="_blank" rel="noopener">Sirli Rosenvald</a>
Funki: <a href="https://www.funki.ee/" target="_blank" rel="noopener">funki.ee</a>
 
Find Ben on:
LinkedIn: <a href="https://www.linkedin.com/in/bcostantini/">Ben Costantini</a>
Twitter/X: <a href="https://x.com/bencostantini">@bencostantini</a>
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Dan Taylor

Ben Costantini

Sirli Rosenvald

Why We Need Alternative Proteins The environmental impact of traditional protein sources is immense. As Sirli explains, “Producing protein from animals is very environmentally demanding and inefficient.” With global meat consumption on the rise, alternative proteins offer a sustainable way to meet nutritional needs while mitigating climate change. Whether it’s plant-based, fermented, or cultivated, these [&hellip;]

Selected Episode #81

Sirli Rosenvald