The Impossible Burger 2.0, the new and improved version of the company's plant-based vegan burger that tastes like real beef is introduced at a press event during CES 2019 in Las Vegas, Nevada on January 7, 2019. - The updated version can be cooked on a grill and has a better flavor and lowered cholesterol, fat and calories than the original. "Unlike the cow, we get better at making meat every single day," CEO of Impossible Foods CEO Pat Brown. (Photo by Robyn Beck / AFP)
Cell-cultured meat, plant-based foie gras, algae milk and seaweed caviar are just some of the increasingly sophisticated alternative protein options flooding the market – and whetting investors’ appetites.
“For every company that’s looking for money, there are two or three investors. I’ve never seen that in Silicon Valley,” said Olivia Fox Cabane, founder of the Kind Earth startup and chair of the International Alliance for Alternative Protein.
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