As the world shifts towards plant-based sources of protein, we will need to increase production to meet demand without reducing the supply of fresh produce. Controlled environment agriculture (CEA), in the form of greenhouse or vertical farming integrations, could provide an appropriate solution to meet this demand. However, at LettUs Grow we believe in careful and thoughtful innovation. Making sure that we don’t deliver a high-tech solution just for the sake of a high-tech solution is vital. To properly utilize CEA in the protein transition imperative, we must carefully consider: the technology chosen; the crops grown; the stages of growth; and the wider economic, environmental and social model behind a controlled environment solution.
A presentation by Lilly Manzoni, Head of Research & Development at LettUs Grow.
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Within the Sustainable Food Initiative (SFI), we identified four topics of interest and relevance for the protein transition to work on in a collaborative approach.
Continue reading “Sustainable and healthy proteins”
- Towards a global improvement of a healthy protein –> ingredient –> product
- Whole material approach – mild fractionation
- Whole chain approach
- Techno functional properties of plant & cellular proteins and use of predictive & automated screening approaches
These will be elaborated upon in more detail in the presentation.
The transition to a more sustainable food system requires dietary changes which reduce protein demand from traditional sources. Protein diversification can play an important role in enhancing the resilience of food systems contributing to meeting the needs of a growing population and addressing the environmental and climate impact of food production and consumption.
Continue reading “Addressing food-system challenges through protein diversification: the EIT food approach”
In this talk, we will discuss the opportunities and challenges which come along with using 3D printing to structure food. We will also provide 2 case studies, one is using a desktop 3D printer to create a prototype fish analogue; the other one is using a protein structuring printer to create fibrous structure on a micro-scale which can be the basis for a plant-based burger.
A presentation by Bei Tian, scientist / project leader at Wageningen Food and Biobased Research.
Continue reading “Plant-based food structured by 3D printing: Opportunities and challenges”
As the environmental and health problems rise, Fooditive has developed the world’s first-ever industrial-scale plant-based Vegan Casein that is produced by precision fermentation that mimics the same cow protein using DNA sequencing. Fooditive Casein is a cruelty-free, sustainable, healthy, and scalable ingredient with the same functions as milk protein, with the difference that it is much safer for the environment.
Continue reading “CASEIN: the secret to a tasty plant-based future”
A specific highlight on the French market for Protein transition and 3d Food Printing.
Marine Coré-Baillais, Founder / CEO at La Pâtisserie Numérique / The Digital Patisserie wants to create a more sustainable world thanks to technology without any compromise on taste! Except 3D Printing, She is also very interested in Fermentation!.
Marine Coré-Baillais is speaker at the Protein Transition Conference in the Session 3D Food Printing meets Protein Transition. The conference is part of the Agrifood Innovation Event.
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Meat (products) are a good source of high-quality proteins, vitamins and minerals. However, the meat processing chain has a considerable impact on the environment through the use of land and increased GHG emissions. To prevent global malnutrition without further compromising the environment, partial substitution of meat by plant-based proteins need to be investigated.
Continue reading “Partial substitution of pork meat by (extruded) pea protein products to obtain high-quality cooked sausages”
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.
The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.
Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”
It is called The PLANeT Partnership. This joint venture will develop, produce and market innovative snack and beverage products made from plant-based protein. The joint venture will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.
Continue reading “PepsiCo and Beyond Meat Establish Joint Venture to Introduce New Plant-Based Protein Offerings”