New York Times: Is the Burger Nearing Extinction?

This is the future: not a meatless one — not anytime soon — but one with less meat. I’m now sure of that. It’s the inevitable consequence of alarm over climate change, to which livestock farming contributes significantly... [It's] the takeaway from Nature’s Fynd, whose story is not just a parable of innovation and imagination but also a glimpse into the ever more muscular push for alternative protein sources and the fleetly growing market for them... fermentation-derived proteins made from microorganisms, like fungi, that can be coaxed in a meaty, cheesy, creamy or milky direction. This track is arguably the most exciting — in terms of affordability, versatility, environmental gentleness and untapped possibility. There are microbes out there just waiting to feed us.