Sustainable protein alternatives

Yoshiyasu Takefuji

doi:10.1016/j.tifs.2020.11.012

Sustainable protein alternatives

Yoshiyasu Takefuji

Faculty of Environment and Information Studies

Research output: Contribution to journal › Comment/debate › peer-review

9 Citations (Scopus)

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 language	English
Pages (from-to)	429-431
Number of pages	3
Journal	Trends in Food Science and Technology
Volume	107
DOIs	https://doi.org/10.1016/j.tifs.2020.11.012
Publication status	Published - 2021 Jan

Keywords

And dairy
Animal-free meat
Eggs
Fermentation
Microbe
Plant

ASJC Scopus subject areas

Biotechnology
Food Science

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10.1016/j.tifs.2020.11.012

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title = "Sustainable protein alternatives",

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.",

keywords = "And dairy, Animal-free meat, Eggs, Fermentation, Microbe, Plant",

author = "Yoshiyasu Takefuji",

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doi = "10.1016/j.tifs.2020.11.012",

language = "English",

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AU - Takefuji, Yoshiyasu

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AB - 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.

KW - And dairy

KW - Animal-free meat

KW - Eggs

KW - Fermentation

KW - Microbe

KW - Plant

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DO - 10.1016/j.tifs.2020.11.012

M3 - Comment/debate

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VL - 107

SP - 429

EP - 431

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

ER -

Sustainable protein alternatives

Abstract

Keywords

ASJC Scopus subject areas

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