I have spent the past few months researching and prototyping a mixed-meat alternative to address the issue of protein deficiency in Bangladesh (my native country). 50% of the country's population is protein-deficient and there are cultural barriers that prevent popularity arising around fully plant-based alternatives to meat as sources of protein. I have been researching this in the form of both a ground meat (to cook) and a jerky (that does not need to be refrigerated), using a mixture of white meat (to reduce climate impact) and a plant-based protein such as lentils, soy, and peas.