Leaves as a scalable source of highly functional protein ingredients for plant-based meat, fish, and dairy foods

This project aims to optimize and scale a process for isolation of high-quality protein from leaves with the potential to substantially improve the quality and diversity of plant-based meat, fish, and dairy foods. Replacing animal-derived foods with superior plant-based products has the potential to unlock more than 1600 gigatons of negative CO2 equivalent emissions, enough to offset more than two-thirds of projected global CO2 emissions through the end of this century, and reverse the global collapse of terrestrial biodiversity by enabling the recovery of native ecosystems on the vast land area where they’ve been destroyed or degraded by animal agriculture.