Alternative proteins are produced from plants or animal cells, or by way of fermentation. They 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 fewer negative externalities than conventional proteins.
This guide will help you jumpstart your new student group, build leadership skills, maximize your impact, and keep your group operating effectively.
Join Dr. Priera Panescu and Dr. Alejandro Marangoni to learn how the emerging field of alternative proteins is creating cutting-edge career and research opportunities for scientists focused on fats and oils.
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.
A new resource series covering alt protein technology and developments in the broader scientific ecosystem
In our guide, you’ll learn about the steps needed to raise awareness and excitement about alternative proteins throughout your university.
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.
As the leading global trade fair, Anuga FoodTec is the most important source of impetus for the international food and beverage industry.
