Collection · Alternative Proteins

Things People Say on Podcasts About Alternative Proteins

Plant-based, fermented and cultivated alternatives to meat, dairy and eggs: the companies, science, investment, policy, market trends and consumer perception.

Everything worth repeating from the Alternative Proteins shows we follow. Updated every day — free to search and free to use, attribution included on every card.

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“There's nothing pleasant about diligence. It's like going to the doctors and getting into a gown and just being very exposed and having to do a lot of explaining and a lot of promising, a lot of proving. And it's just like a lot of holes are being poked and you just feel like you're on your heels always. And that's with a successful business.” — Zoë Sakoutis, The Startup CPG Podcast “The whole shrimp on the Barbie thing is actually just a U.S. commercial. So I hate to burst people's bubbles, but we don't even call them shrimp. We call them prawns.” — Jess Pryles, My Food Job Rocks! “Meat science tells you about the perfect steak all the way up until it hits the pan. They're cooking on George Foreman grills in meat science labs because they just want consistency. Like they're not going for what we're going for.” — Jess Pryles, My Food Job Rocks! “I flipped it and called it food apartheid, because I wanted our conversation to be intentional. Be intentional about race and racism. Be intentional about where a person lived geographically, about the wealth that was built on the backs of enslaved and Indigenous people. … Food desert reminded me of just putting a pin on a map and saying, that's where people have limited access to food. We're human beings. … And then I went to people in the desert and I said, y'all got food? Yeah, we grow food in the desert.” — Karen Washington, Food Talk with Dani Nierenberg (by Food Tank) “I've had a bunch of heads of R&D from pharma companies come by… I ask, what's your split, spending on your automation work cells versus your lab benches? And it's like 97% lab benches. Millions of square feet, filled to the brim with benchtop equipment, filled to the brim with lab technicians, all regulated space — and all running, get this, at best 40 hours a week. We have 168 hours in a week.” — Jason Kelly, Grow Everything Biotech Podcast “So they're worried more about the yogurt they eat and whether they recycle than finance, which is absolutely brutalizing them most of the time.” — Kat Taylor, Food Talk with Dani Nierenberg (by Food Tank)

Most Quoted Here

Jess Pryles 2 Jason Kelly 1 Kat Taylor 1 Karen Washington 1 Zoë Sakoutis 1

Where They Disagree

Do the everyday choices ordinary people make as consumers actually move environmental outcomes, or do they draw attention away from the levers that do? — Susan Solomon: “The American people made chlorofluorocarbons uneconomic for our industry because we gave up those spray cans.” — Kat Taylor: “So they're worried more about the yogurt they eat and whether they recycle than finance, which is absolutely brutalizing them most of the time.”