Key metrics come up short for mycoprotein

Alt-meats made by fermentation are garnering extra attention within the market space, and deservedly so, considering their efficiencies and manufacturing adaptability. Companies say they are in need of far more fermentation capacity than currently exists.

But someone ought to tell the end-user. In a survey of more than 2,000 US adults, conducted by Morning Consult on behalf of the Good Food Institute, respondents' perceptions of mycoprotein v. conventional protein revealed unexpected results. For…