How Controlled Environment Agriculture can aid the protein transition

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.

Continue reading “How Controlled Environment Agriculture can aid the protein transition”

Protein Transition meets 3D Food Printing

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.

Continue reading “Protein Transition meets 3D Food Printing”

Protein transitions: fermentation, cultivated meat and structured meat

fermentation

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”