Many Americans said they’ve never heard of newer alternative proteins, including mycoprotein (71%); cell-cultured (60%), cell-based (55%), and cultivated (48%) meat; and fermented protein (59%). But once they were provided with definitions for these products, IFIC found that interest in cell-based/lab-grown protein had grown to 42% since their 2021 survey (up from 24%), while interest in fermented food products rose from 27% to 37%.

Source: Interest in Alternative Protein Products Is Growing, but Taste and Price Are Its Biggest Barriers – Food Industry Executive