Alternative proteins are proteins produced from plants or animal cells, or by way of fermentation. These innovative foods are designed to taste the same as or better than conventional animal products while costing the same or less. Alternative proteins require fewer inputs, use less land, and generate far fewer negative externalities than conventional proteins.
Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, to learn about his research using press cakes from sunflower and rapeseed in the development of meat analogs.
Listen to GFI's Dr. Liz Specht talk about the future of food on The Economist podcast The World Ahead.
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will help garner support for the industry from policymakers, nonprofit organizations, consumers, investors, foodservice outlets, and retailers.
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from coconut water is a particularly promising scaffold material with its FDA approval status and beneficial nutritional and cell adhesion properties.