The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years. 

In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives.

Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land.

But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.