Jo-Anne McArthur / We Animals
We Animals recently returned from the US west coast, a part of the world that’s incubating big ideas and new technologies on how to help people transition away from animal proteins and feed the world. Here are just a few of the exciting advancements in plant based food and cellular agriculture that are tackling the challenges of the 21st century head on.
WildType: Reinventing Seafood
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Jo-Anne McArthur / We Animals
Miyoko’s Creamery: Transforming the future of dairy
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Jo-Anne McArthur / We Animals
The Better Meat Co.: Harnessing the power of fermentation
As part of the We Animals “Future of Food” series, we spent an afternoon touring The Better Meat Co.’s (TBMC) fermentation facility and photographing the process of turning rhiza proteins – which are from fungi – into a healthful, nutrient-packed and tasty food.
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Jo-Anne McArthur / We Animals
TurtleTree: Where nutrition meets humanity
TurtleTree is an innovative and rapidly growing biotech company that uses proprietary, cell-based technology to create sustainable, nutritious and competitively priced meat and dairy products. By collecting cells from animals to then grow in laboratory settings, TurtleTree is able to create these foods without breeding, confining and killing animals.
As part of We Animals’ Future of Food series, Jo-Anne McArthur visited TurtleTree’s US team at their California lab, where she photographed them working on these projects and other exciting endeavors in the foodtech space.
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Jo-Anne McArthur / We Animals
Tofurky: America’s pioneering meat-free alternative
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Jo-Anne McArthur / We Animals
Help tell the stories of the future of food. Visit our Future of Food gallery for more visuals like these.