Sustainable protein alternatives

Yoshiyasu Takefuji

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
Pages (from-to)429-431
Number of pages3
JournalTrends in Food Science and Technology
Volume107
DOIs
Publication statusPublished - 2021 Jan

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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