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.
|Number of pages||3|
|Journal||Trends in Food Science and Technology|
|Publication status||Published - 2021 Jan|
- And dairy
- Animal-free meat
ASJC Scopus subject areas
- Food Science