Alternative proteins are proteins produced from plants or animal cells, or by way of fermentation.

These innovative foods are designed to taste the same as or better than conventional animal products while costing the same or less. 

Compared to conventionally produced proteins, alternative proteins require fewer inputs, such as land and water, and generate far fewer negative externalities, such as greenhouse gas emissions and pollution. 

Some of these products are available to consumers today, including numerous plant-based and fermentation-derived options. Others, such as cultivated meats, remain primarily in development.