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Explore our resources below to discover the latest research and insights on plant-based and cultivated meats – from consumer and market trends, to developments in science and technology.


2021 Year in Review
By Food Frontier
Australia and New Zealand Alternative Proteins Directory
By Food Frontier
2020 Year in Review
By Food Frontier
Growth opportunities for Australian food and agribusiness
Diets for a Better Future Report
By EAT Forum
The changing landscape of protein production
By AgriFutures
The global food system: Identifying sustainable solutions
By Credit Suisse
Making meat with plants and cells
By Liz Specht
The EAT-Lancet Commission Summary Report: Food in the Anthropocene
By the EAT-Lancet Commission
Preventing the next pandemic - Zoonotic diseases and how to break the chain of transmission
By UNEP & International Livestock Research Institute
What is Soy Leghemoglobin? A Guide to a Unique Heme Ingredient
By Food Frontier


Food Frontier Chair Thomas King, at Global Table: Feeding 10 billion: what role will alternative proteins play?

Food Frontier Chair Thomas King, presenting at the 2020 Climate Emergency Summit (VIEW FROM 6:14)

UNEP: Why do we need to change our food system?

v2food: Why the world needs alternative proteins

Food Frontier CEO, Thomas King, presenting at Seeds&Chips 2019 in Milan - ‘the world’s largest food innovation event’ (VIEW FROM: 54:27)

McKinsey & Company: Alternative proteins and the future of meat

Quartz: the science behind the Impossible Burger.

Press Releases

Other Resources