protein
Alternatives to conventional proteins mapped out visually
What alternatives are there to meat and dairy? What are their pros and cons? This interactive knowledge map, made out of information bubbles, visualises the outcomes of the recent European Parliament Panel for the Future of Science and Technology (STOA) study ‘Alternative protein sources for food and feed’. The infographic shows and assesses four alternative ...
Revolutionising food production: ‘Similar to making wine’
Peter Rowe is part of the REACT-FIRST consortium and CEO of Deep Branch, a British carbon recycling biotechnology company. They have pioneered a process that uses microbes to convert carbon dioxide from industrial emissions and turns them into high-value proteins. This way, they aim to secure the global food system by meeting the demand for ...
Food made from air – sustainable protein production imitates nature
Feeding an expanding global population has a high cost, particularly for the planet. However, new food production methods aim to relieve this pressure by fixating atmospheric CO2 into climate-friendly food and feed products.
Producing milk with CO2 and electricity
Milk without cows: the European Hydrocow project, funded by the European Innovation Council, aims to produce milk with carbon dioxide (CO2) and electricity, removing the cow from the process. They are working on engineering a microbe that converts CO2 and hydrogen, produced from water using electricity, into beta-lactoglobulin, a major constituent of milk. We interviewed ...
Eating insects: ‘Good for your health, the planet and nutritionally equivalent to meat’
Entomologist Arnold van Huis (Wageningen University, the Netherlands) is an advocate of entomophagy - the human consumption of insects. In this interview Professor Van Huis explains why farming and consuming insects might be good for humans and our planet, and the outlook for a burgeoning insect industry. Professor Van Huis is one of the co-authors ...
‘Heavy red meat eaters could be CO2-taxed in the future’
"However, we also propose that fruit and vegetables should become more affordable." Interview with Eric Lambin, Chief Scientific Advisor to the European Commission, about the scientific consensus towards sustainable food consumption in the EU and the new scientific opinion on this topic. If you rate the nutritional quality and the state of sustainable food systems ...
EU project : PROTEIN2FOOD
The growing world population demands more high-quality, protein-rich food sources. But we must also take into account health, the environment, ecology, agriculture, increased biodiversity...etc. This project addresses these challenges by developing high-quality dietary protein from versatile seed crops and grain legumes. This is possible thanks to optimized and sustainable production and processing methods. Coordination : ...