Sustainable protein alternatives

Research output: Contribution to journalComment/debatepeer-review

Abstract

Background: Fake meat industry is expected to grow and to be worth $140 billion by 2030. Alternative protein can be produced by plant or microbe. Animal-free dairy protein can be produced by fermentation in microflora. Scope and approach: In order to improve the real production, many companies are focusing on fermentation for animal-free meat, eggs, and dairy respectively. Key findings and conclusions: However, their production capabilities, efficiencies, and costs are not available in public respectively. This paper reports briefly what is going on in sustainable protein alternatives.

Original languageEnglish
JournalTrends in Food Science and Technology
DOIs
Publication statusAccepted/In press - 2020

Keywords

  • And dairy
  • Animal-free meat
  • Eggs
  • Fermentation
  • Microbe
  • Plant

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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