To understand the international nature of new food, you can follow the career of Eugene Wang. He took his Taiwanese Buddhist family’s recipe to California ten years back to make seafood substitutes. The New England crab cakes made from plant protein are his personal favorite. Then he came back to Singapore where space is at a premium to work on making protein powder by fermenting microalgae. Now he is in the Netherlands working with international food companies.

Along the way he talks of the importance of how making alternate food is not that hard but getting the “correct recipe” for customer and regulatory acceptance is an entirely different story.