The animal proteins — meat, poultry, seafood, and eggs — that have always been a focus of the restaurant dining experience have been undergoing a metamorphosis over the last several years, with plant-based substitutes and now lab-grown alternatives becoming increasingly available and, more importantly, competitive in terms of both eating quality and price.
The story of plant-derived ground beef replacements like those manufactured by Beyond Meat and Impossible Foods is already well known, and both products have found places on restaurant menus.