Definitely there are some exciting advances in vegetal protein, as well as fungal protein. It’s still difficult, but (in my opinion) the difficulty there is the inertia of consumer tastes, and the food distribution business. They’re not trying to fight things like thermodynamics and cellular biology, which are far more formidable opponents.

Two examples of non-meat protein advances: fungal-derived cheeses, and protein extracted from duckweed.