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Alternative Proteins andtheir Environmental Benefits
With the effects of climate change at an all-time high, the alternative protein sector must contribute to reducing the negative environmental effects of the world's protein demand to move toward a low-carbon society.
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Food and Beverages Tech Review | Monday, September 26, 2022
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Plant-based, cultured, and fermentation-derived substitutes for traditional meat, egg and dairy products are the three primary types of alternative protein.
Fremont, CA: With the effects of climate change at an all-time high, the alternative protein sector must contribute to reducing the negative environmental effects of the world's protein demand to move toward a low-carbon society.
Plant-based, cultured, and fermentation-derived substitutes for traditional meat, egg and dairy products are the three primary types of alternative protein. Products created from plants that offer an alternative to animal-based products are referred to as "plant-based" by the Good Food Institute (GFI). This covers items like the Just Egg, which is manufactured from the mung bean, a protein-rich legume, the Beyond Burger, which is built from various plant proteins, and several more goods made from other plants.
Animal cells are grown in cell culture instead of an animal's body to create cultivated meat, sometimes referred to as cultured meat. There is no longer a need for conventional animal husbandry thanks to this way of product production. Because it gets manufactured utilizing the same cell types organized in the same or comparable structure as animal tissues, cultured meat may mimic the same sensory characteristics and nutritional composition as conventional meat. According to GFI, life cycle analyses demonstrate that the use of farmed meat will result in a low-carbon society by using less land and water, emitting fewer greenhouse gases, and reducing the pollution and eutrophication associated with traditional animal husbandry.