EditorialDavid Baker, the director of the Institute for Protein Design at the University of Washington who has been working to build artisanal proteins for more than 30 years, in his lab at the university, in Seattle, Dec. 21, 2017. (Evan McGlinn/The New York Times)
EditorialKodiak, the fast-growing food brand known for its 100% whole grain and protein-packed breakfast and snacking products, and actor/producer Zac Efron
EditorialPalestinian engineer Mohammad Al-Barniyah checks on the progress of the Black Soldier Slies farmed, Gaza city, Gaza Strip, Palestinian Territory - 10 Mar 2022
EditorialTulio de Oliveira, director of the KwaZulu-Natal Research and Innovation Sequencing Platform, in his lab at the Nelson Mandela School of Medicine in Durban, South Africa, Jan. 8, 2021. (Joao Silva/The New York Times)
EditorialClockwise from top: Meal, Ready-to-Eat, or M.R.E. packaging, toilet paper, peanut butter packet, disposable spoon, creamy spinach fettuccine entree, packet used for storing entree while it heats, flameless ration heater (to heat up the entree), pretzels, crackers, hot sauce, salt, matches, coffee, creamer, gum, sugar, moist towelette, chocolate protein drink in Gainesville, Ga. on May 15, 2021. (Rinne Allen/The New York Times)
EditorialLupii, which makes protein bars out of lupini beans, was about to get a national distribution deal when the pandemic hit. (Amy Lombard for The New York Times)
EditorialJulia Moskin considers this penne all vodka a complete meal because good canned tomatoes count as a vegetable and heavy cream is full of protein, in New York, Oct. 23, 2018. Food Stylist: Ali Slagle. (Julia Gartland/The New York Times)
EditorialAdam Isaacs tosses a protein supplement into a field for his grazing cattle at Needmore Creek Ranch near Canadian, Texas, Jan. 21, 2021. (Brett Deering/The New York Times)
EditorialThe menu consisted of a mushroom ravioli filled with cream cheese made with a protein extracted from whey and a little gem lettuce salad with lab-made labneh and fake bacon made from the root systems of fungi. (Amy Lombard/The New York Times)
EditorialAdam Isaacs tosses a protein supplement into a field for his grazing cattle at Needmore Creek Ranch near Canadian, Texas, Jan. 21, 2021. (Brett Deering/The New York Times)