An Alternative Protein job focuses on developing, producing, and commercializing protein sources that serve as sustainable alternatives to traditional animal-based proteins. This can include plant-based proteins, cultivated meat, fermentation-derived proteins, and other emerging technologies. Roles in this field span research and development, food science, bioprocessing, product management, and marketing. Professionals work to improve taste, texture, nutrition, and scalability of alternative protein products to meet consumer demand and environmental goals.