How can we meet our future protein needs sustainably?
More and more of us are adopting a meat-free diet; it’s estimated that 16% of the UK population are vegan, vegetarian or pescatarian. Those of us participating in ‘Veganuary’ this year may already be familiar with meat alternatives such as Beyond Meat or Quorn, but we may not know what these products are actually made of. Why are alternative proteins so important? What needs to be done to ensure these products are healthy, tasty and affordable? How can we meet our future protein needs sustainably?
Host Rich Williams is joined by three members of the National Alternative Proteins Innovation Centre (NAPIC): Professor Anwesha Sarkar, Director of Research and Innovation for the School of Food Science and Nutrition; Professor Louise Dye, Co-Director of the University of Sheffield’s Institute for Sustainable Food; and Professor Derek Stewart, Director of the Advanced Plant Growth Centre at The James Hutton Institute.
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Key information
- Disciplines: food science, nutrition, biology
- Investigators: Professor Anwesha Sarkar.
Keywords: alternative proteins, vegan meat, alternative meat, plant based, plant-based, sustainable food, sustainability, food manufacturing, food production.