In this webinar, learn:
- How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources
- How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development
- Which new protein sources have the most promise? – addressing the limitations of a few ‘hot’ sources and highlighting a few under-explored but high-potential options
Plant-based alternatives are perceived as being a healthier and more environmentally friendly protein source and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.
Plant-based protein can provide complete amino acid nutrition when consumed as part of a balanced diet. As plant-based foods are introduced as snacks or indulgence foods, there is a need for transparency in their health credentials – products which are highly refined, or high in fat, sugar, salt or artificial preservatives may not retain the benefits of eating plant-based.
The above issues are key considerations to ensure the hoped-for potential of a plant-based future, can indeed, become a reality.
