California Congressman Seeks $50 Million to Fund Alternative Protein Research

Alternative proteins have caught consumer and media attention in recent years, but now, it is drawing interest from the government. Growing concern over the climate crisis and criticism of animal agriculture have pushed people to look for more sustainable and ethical food alternatives, and consumers are increasingly holding businesses and governments accountable for the dangers of animal agriculture.

Now a California Congressman is leading the charge on behalf of health-minded and sustainability caring consumers nationwide. Ro Khanna (D-CA) just led 10 members of Congress in petitioning the United States Department of Agriculture (USDA) to provide millions of dollars in funding for alternative protein research. The representatives sent the letter to USDA Secretary Tom Vilsack on December 17, demanding investment in sustainable protein for the 2023 USDA Budget.

“Demand for protein is expected to rise as global population increases over the next three decades,” the letter to Vilsack states. “According to the United Nations, nearly ten percent of people in the world today are affected by hunger. Alternative proteins (plant-based and cultivated meat) can improve the sustainability and resiliency of our food systems. Growth in alternative proteins will create new economic opportunities for American farmers, new benefits for consumers, and help reduce agricultural emissions.”

The government investment would seek to better the world food system as companies and food tech companies begin to develop cheaper production methods for alternative proteins. The letter punctuates a successful year for plant-based and cultivated protein development. Previously, 15 House members and three Senators requested that Presidential Envoy for Climate John Kerry begin prioritizing alternative proteins as a climate crisis solution.

Beyond the petitions, the USDA announced that it would fund the creation of the National Institute for Cellular Agriculture at Tufts University. The government organization revealed that it would grant the university $10 million to research the sustainable protein source on October 15. The facility will be the first cultivated protein research facility.

“USDA’s historic funding for a National Institute for Cellular Agriculture is an important advancement for cultivated meat research and science,” Appropriations Committee Chair Representative Rosa DeLauro (D-CT) said in a statement. “I am pleased that USDA’s leadership continues to recognize the important role these technologies can play in combating climate change and adding much-needed resiliency to our food system.”

Alongside the new budget considerations, Khanna’s letter included a demand that $50 million of the USDA’s American Rescue Plan Act will be dedicated to alternative protein research. The research money would help improve public health and reduce environmental damages. In relation to the COVID-19 pandemic, alternative protein reduces the likelihood of zoonotic disease outbreaks.

The Good Food Institute (GFI) applauded the representative’s call for alternative protein development as government support would help propel and optimize the sustainable protein industry. The global plant-based protein market alone is projected to reach $27 billion by 2030, according to a new report published on ResearchAndMarkets.com. The growth will be supported by increased investments from both public and private sources, higher awareness of animal agriculture’s impact on the environment, and rising demand for healthier foods.

“GFI applauds Rep. Khanna and his Congressional colleagues’ support of alternative protein research and the growing recognition of this powerful climate solution,” GFI Associate Director of Policy Michael Ryan said. “USDA’s continued leadership as a funder and supporter of plant-based and cultivated meat is laying the foundation for a more equitable food system that offers consumers appetizing and accessible protein choices that also address climate change, biodiversity, and key global health goals.”

Khanna’s letter aims to restructure the food production structures across the US in an effort to better combat climate change and food shortage. A report from RethinkX highlighted that people can cut carbon emissions by 90 percent by 2030 if carbon-intensive industries are replaced by cleaner, sustainable technologies. The report highlights the importance of alternative protein methods such as cellular agriculture and precision fermentation alongside plant-based industries needed to undercut meat and dairy production.

“The USDA’s support for new ways to produce meat can accelerate the development and scaling of sustainable agri-food systems that meet the growing demand for meat and contribute to a robust, resilient, climate-smart food and agricultural system,” Ryan said.

Protein: 21 grams in ⅓ cup (1 ounce) Seitan isn’t as popular as other proteins, but it should be! Made from wheat gluten, its texture resembles ground meat. It’s often used in pre-made veggie burgers or meatless nuggets. Seitan has a savory taste, like mushrooms or chicken, so it works well in dishes that call for an umami flavor. With a hearty texture, seitan can be the star of practically any vegan main dish. Add it to stir-fries, sandwiches, burritos, burgers, or stews. Like tofu, seitan will take on the flavor of any marinade or sauce.

Protein: 16 grams in 3 ounces If you like a protein with a bit of bite, add tempeh to your list. Made from fermented soybeans, tempeh has a slightly nutty flavor and is pressed into a block. Most varieties include some sort of grains, such as barley or millet. Not only is tempeh a plant-based source of protein, but the fermentation process also creates good-for-your-gut probiotics. You can cut tempeh right off the block and use it as the base for a sandwich or pan-fry it with some sauce. Or, crumble, heat, and make it the star of your next taco night.

Protein: 13 grams in ½ cup cooked Lentils come in multiple varieties--red, yellow, green, brown, black. Regardless of the type lentils are small but mighty nutritional powerhouses. They pack a good amount of protein as well as iron, folate, and fiber. When cooked, brown lentils retain their texture and can be the base for a grain bowl or make a hearty substitute for ground meat in meatballs, lasagna, tacos or Bolognese. Red lentils are a bit softer and make a nice add-in for a hearty soup, chili, or stew.

Protein: 10 grams in 3 tablespoons Hemp seeds are a tender and nutty seed, derived from the hemp plant. They contain good amounts of omega-3s, iron, folate, magnesium, phosphorus, and manganese. They are also a solid source of both soluble and insoluble fiber, which helps to keep your digestive tract healthy and humming. Because they pack a double whammy of protein and healthy fats, hemp seeds can help satisfy hunger, preventing those embarrassing stomach growls as you slog your way to your lunch break. Add them to your morning smoothie or sprinkle them on top of yogurt, oatmeal, or even a salad.

Protein: 9 grams in 3 ounces (⅕ of a block) Made from coagulated soybeans, tofu is the most popular plant-based protein. Soy is one of the only meatless "complete" proteins, meaning that it contains all of the essential amino acids that the body can’t make but needs for muscle and immune function. With 15% of your daily calcium needs, tofu is also a good replacement for dairy.

Protein: 9 grams of protein in ½ cup This sushi appetizer is a nutrient powerhouse, so eat it anytime. Edamame is really just another name for soybeans in their pods. Let’s list off some stats--a small ½-cup serving of edamame has 9 grams of protein, 15% of your daily vitamin C, 10% of your daily iron and 16% of your daily fiber. Keep a bag of edamame in your freezer to serve as a fun-to-eat side dish or opt for the shelled variety to toss into salads or a grain bowl.

Protein: 8 grams per cup (cooked) Quinoa is an ancient grain and since it's gluten-free a great choice for anyone avoiding gluten. Add it to your burger recipe to create filling texture, or instead of meat in your taco or burrito. Quinoa is among the healthiest foods on the planet, delivering phytonutrients that have anti-inflammatory qualities, so keep it in your pantry for any meal that needs a filling grain. Just remember to soak it and rinse before cooking to get rid of any bitter taste.

Protein: 7 grams in ½ cup (canned) Eating beans on the regular might as well be a prerequisite for a plant-based diet. Not only are canned black beans inexpensive, but they also contribute 10% of your daily iron and 25% of your daily fiber to your diet. For less than $1 a can, beans can be the star of tacos, quesadillas, salads, soups, burgers, or dips.

Protein: 6 grams in ⅔ cup (cooked) Chances are you’ve never cooked amaranth. But you should, since this tiny, gluten- free grain is packed with almost 30% of your daily fiber and 20% of your daily iron. Cook it like a traditional grain to yield a soft, porridge-like texture. Many people add amaranth to other a hot breakfast cereal mixture, like oats and quinoa. It also pops like popcorn. Toss it in a pot with some oil and wait for it to pop up into a nutritious snack.

Protein: 5 grams in ⅔ cup If peas were one of your most hated veggies as a kid, it’s time to give them another chance. These green beans are a great low-calorie protein to keep in your freezer. Sure, they don’t always taste great when steamed or microwaved (who wants to eat mushy, overcooked peas?), but they do blend well into a yummy puree that can be slathered on toast. To amp up the flavor, add some lemon juice or mint to your mix before you blend.