More than 40 years after the debut of the first commercial veggie burger, the alternative protein sector has evolved far beyond dry bean patties. Today, food scientists and innovative startups are leveraging plant-based ingredients, precision fermentation and cell-cultivation to recreate the taste, texture and nutritional profile of meat while reducing the serious environmental and ethical impacts of industrial animal agriculture.

This episode of Positive Charge dives into the technology, economics and consumer psychology behind the next generation of sustainable foods. The journey begins with a visit to Seattle-area startup Rebellyous Foods to sample faux chicken nuggets designed for public school lunchrooms, built using automated, continuous manufacturing processes to lower costs. Then, the conversation turns to our four-legged friends with Jiminy's, a company selling insect-based, eco-friendly dog kibble and treats that provide protein plus soothing some canine allergies. 

Finally, the episode checks in with the Bezos Center for Sustainable Protein at NC State to tackle the broader questions facing the industry. From breaking down consumer skepticism and navigating the "ultra-processed" food debate to scaling complex biomanufacturing processes, this discussion explores what it will take to transform alternative proteins from a niche technology into a staple on everyday dinner plates — and in pet bowls.

Sources and references

Interviews:

• Rohan Shirwaiker, distinguished professor and director of the Bezos Center for Sustainable Protein at North Carolina State University
• Christie Lagally Bradburn, founder and CEO of Rebellyous Foods
• Anne Carlson, founder and CEO of Jiminy's

Additional sources:

• "The History of the Veggie Burger," Smithsonian Magazine, March 19, 2014
• Analyzing plant-based meat & seafood sales, Good Food Institute, 2025 data
• "An Extension Guide to Alternative Proteins," Bezos Center for Sustainable Protein at NC State
• "Environmental Impacts of Food Production," Our World in Data
• "This plant-based chicken startup is bucking alt-protein trends with a new production milestone," GeekWire, Jan. 5, 2026
• "The truth about cats’ and dogs’ environmental impact," UCLA, Aug. 2, 2017

Lisa's favorite protein nut balls:

• 1 C old-fashioned oats
• 1 C peanut butter, other nut butter, or combo
• ⅓ C honey
• ⅓ C chopped, roasted nuts (peanuts, almonds, pecans, etc.)
• ⅓ C semi-sweet or bittersweet chocolate (chips or chopped)
• 2 Tbs protein powder
• 1 tsp vanilla extract
• ¼ tsp cinnamon 
• ½ tsp salt
• ⅓ C shredded coconut (optional)
• 2 Tbs chia seeds (optional)

1. Combine all ingredients in a large bowl and mix well.
2. Form into balls measuring about 2 Tbs, arrange on a pie tin or plate, chill.

This episode was hosted by Lisa Stiffler and Laura Scott, and edited and produced by Laura Scott, with editorial assistance from Todd Bishop. Sponsored by Amazon Sustainability.