Stray Dog Institute uses the term alternative proteins to refer to foods that are “produced to provide the sensory experience and nutrition”1 of animal meat, dairy, and eggs but are created using plants, fungi, fermentation, or cellular agriculture. For the purposes of this research, we exclude from our definition traditional high-protein foods of non-animal origin such as tofu, beans, and lentils. In this report, the terms alternative proteins, alt proteins, and plant-based alternative proteins interchangeably refer to plant-based alternative proteins and should not be construed to include the products of cellular agriculture or precision fermentation.
