Showing results for: Protein
This report from the non-profit Good Food Institute reviews the current status of fermentation technologies in the alternative protein industry. It covers traditional fermentation (e.g. tempeh, cheese, yoghurt), biomass fermentation (where microbial biomass is used as an ingredient, e.g. the filamentous fungi in Quorn) and precision fermentation (where a specific component is extracted from the biomass, e.g. Perfect Day’s dairy proteins and Impossible Foods’ heme protein).
The Good Food Institute, a US alternative protein nonprofit, has released a collaborative research directory listing researchers who are active in the alternative protein space and those who want to work in the field. The directory lists location, research interests and whether institutions are hiring staff.
In this paper, FCRN member David Willer argues that bivalve shellfish aquaculture could provide a nutritious and low-impact source of protein to nearly one billion people, particularly in the tropics.
This book explores how proteomics - the study of the set of proteins produced by an organism or system - can be used to verify claims about the origin of foods such as milk, meat, fish, wine and honey.
This report from US thinktank The Breakthrough Institute lays out the economic and environmental case for expanding federal support for alternative protein research and industry expansion. COVID-19 is not only impacting the meat processing industry - many alternative protein startups are also closed or threatened by declines in investment funding. The report estimates that the alternative protein industry could generate over 200,000 US jobs in the long-term, but only if the government provides support to the nascent industry to ensure it does not collapse because of COVID-19. Support might include small business innovation programmes, loan guarantees, and research and development programmes.
The Good Food Institute (US-based non-profit) has launched a database of funding opportunities in the alternative protein space, including opportunities related to plant-based proteins, cellular agriculture and proteins derived from fermentation.
This report by Hong Kong media platform Green Queen gives an overview of alternative protein startups in Asia, in the categories of cultivated protein (e.g. laboratory-grown meat), modern processed plant-based products, and whole-food alternatives (such as jackfruit or lion’s mane mushrooms, which are sometimes used to mimic the texture of meat despite not having the same protein content). The authors argue that Asia’s alternative protein industry is likely to overtake US and European brands because of demand from Asia’s growing middle class, relatively low production costs and products that are tailored to local tastes.
The European Institute of Innovation and Technology (EIT) Food consortium has recently launched a podcast series, The Food Fight, which examines the biggest challenges facing the food system, and the innovations and entrepreneurs looking to solve them.
Will Nicholson of the FCRN has contributed to this report on the future of protein by Forum for the Future. The report asks whether the food industry is taking sufficient action on providing sustainable, healthy protein.
This report by US think tank ReThinkX examines the implications of ongoing disruptions to livestock industries. It predicts that current livestock production will be replaced to a large extent by a “Food-as-Software” model, where food can be engineered on the molecular level and produced using “precision fermentation”, e.g. using engineered microorganisms to produce proteins that mimic milk proteins.
This report from Farm Animal Investment Risk and Return (FAIRR) (a London-based investor initiative focused on the environmental, social and ethical issues of factory farming) estimates that the global meat substitute market is worth almost $20 billion and is predicted to grow by 7-9% annually.
An audio recording of the 2019 Mansholt Lecture, organised by Wageningen University & Research, is available. The lecture, which took place on 18 September 2019, discussed the challenges of future protein production and consumption, including protein from plants, animals and microorganisms.
This report from the Food and Land Use Coalition proposes ten critical transitions that could enable the food system to provide healthy diets for nine billion people by 2050 while also protecting the climate and biodiversity. The transitions are estimated to provide over 15 times more social benefit than their investment cost, which is likely to be less than 0.5% of global GDP.
This perspective piece argues that the definition of protein quality should be updated to reflect both environmental and nutritional concerns.
This paper explores the possibility of producing food by growing insect cells in the laboratory using cell culture techniques. It suggests that it may be easier to overcome certain technical challenges to cell culture by using insect cells rather than (say) beef, pork or chicken cells.
FCRN member Alexandra Sexton describes the narratives and counter-narratives that have been used to talk about alternatives such as cultured meat and plant-based meat replacements.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.