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Tackling global food challenges

Date

A selection of alternative food proteinsThe threats of climate change, energy costs and rising populations mean we must urgently solve a key question. How can we feed a growing world sustainably, affordably and healthily? One answer could be alternative proteins.

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Impact

  • Knowledge discovery: scientific advancements in alternative proteins as potential solutions to sustainable food production

Key information

  • Major funders: UKRI Biotechnology and Biological Sciences Research Council (BBSRC), Innovate UK
  • Partners and collaborators: James Hutton Institute, THIS, Plant Meat Limited, Quorn, Commonwealth Scientific and Industrial Research Organisation (CSIRO), SPG Innovations, Innocent
  • Disciplines: food science and nutrition, artificial intelligence (AI)
  • Investigators: Professor Anwesha Sarkar, Dr Alan Javier Hernandez Alvarez, Professor Brent Murray, Professor Nik Watson, Dr Idolo Ifie, Dr Célia Ferreira, Professor Kieran Tuohy, Dr Siavash Soltanahmadi, Dr Taskeen Niaz, Dr Darren Greetham, Alex Bowler, Dr Ben Kew, Dr Jo Sier-Fuller

Keywords: global challenges, food systems, supply chains, alternative proteins, plant-based proteins, food science, technology, laboratory, meat alternatives, artificial intelligence (AI), knowledge transfer partnership (KTP), emulsifiers, food texture and taste, egg replacement, climate change mitigation, greenhouse gas emissions, climate change mitigation and adaptation