The Assembly Select Committee on Alternative Protein Innovation convened on June 25, 2025, to discuss the future of food innovation in California, focusing on the development of alternative proteins. The meeting highlighted the importance of creating food products that are not only nutritious and tasty but also sustainable and affordable.

Key discussions emphasized the necessity for new regulatory frameworks to ensure food safety as novel foods are introduced to the market. The committee acknowledged that consumer demand is crucial for the success of these alternative protein products, underscoring the need to address various facets of food innovation to achieve significant impact.

Representatives from the University of California (UC) system, particularly UCLA, presented their research initiatives aimed at advancing the field of alternative proteins. They noted that UC's world-leading experts are uniquely positioned to contribute foundational research that supports industry growth. This research not only generates intellectual property that can lead to new startups but also provides accessible knowledge that can benefit the entire industry.

UCLA's Future Food team reported significant progress, with over 50 publications and five patent applications in recent years. The team comprises more than 50 faculty and trainees from various disciplines, including behavioral sciences, engineering, and food law and policy. This interdisciplinary approach is vital for addressing the complex challenges associated with alternative protein development.

One notable research advancement discussed was the cultivation of fat, which is essential for flavor and nutrition in both cultivated and plant-based meats. Researchers are exploring innovative methods to grow animal cells at scale, addressing a significant bottleneck in the industry. They have developed edible gel beads, akin to boba pearls, that allow cells to attach and grow in suspension, facilitating the production of fat tissue necessary for meat products.

The meeting concluded with a commitment to continue fostering collaboration between academia and industry to drive advancements in alternative protein innovation. The committee recognized the potential for these efforts to contribute to economic growth and workforce development in California, as a significant portion of UC graduates remain in the state to work in relevant fields.