Unlock the potential of alternative proteins

Consumers around the world are increasingly looking to reduce the amount of meat, dairy, fish and eggs they eat. This “protein transition” away from animal proteins towards alternatives is driven by a mix of environmental, health and animal welfare issues.

In this paper, we outline some of these key challenges and how to address them.

Download our whitepaper and uncover insights into:

• Understanding the alternatives: plant-based proteins, single cell / microbial protein, precision fermentation, insects.
• Choosing the right alternative protein
• Analysing sensory experiences
• Assessing functionality
• Benchmarking alternative proteins
• Extraction technologies for highly soluble legume proteins
• Environmental impact
• Extracting high-quality protein from sustainable crops
• Achieving nutritional parity
• In-vitro protein digestibility and absorption studies
• Food safety: a complex essential
• Fermentation: a way to improve flavour, texture and safety
• From seed to society