Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

This content item was originally published on www.foodnavigator.com, a William Reed online publication.

By Caroline Scott-Thomas and Niamh Michail

13-Jul-2015 - Last updated on 19-Aug-2020 at 07:38 GMT

Related tags Nutrition

Could lab-grown meat provide one solution? Or is its commercialisation too far off?

The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.

A growing population means the planet will need to produce about 70% more food by the middle of the century - without expanding the land area dedicated to agriculture. What are the options for protein production that don't rely on energy-, water- and land-intensive meat and dairy?

FoodNavigator was in Chicago spotting the latest trends in alternative proteins.

1 comment

New proteins

Posted by Don Mclellan, 15 July 2015 - 02:38 GMT

AFC Yeast of Australia has international patents granted and pending for a process that has the ability to produce very large volumes of a vegetable protein derived from yeast. This yeast is a bi-product of the process so cost is comparatively inexpensive. This could be produced in most countries

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