Sustainable protein alternatives

Yoshiyasu Takefuji

研究成果: Comment/debate査読

抄録

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.

本文言語English
ページ(範囲)429-431
ページ数3
ジャーナルTrends in Food Science and Technology
107
DOI
出版ステータスPublished - 2021 1

ASJC Scopus subject areas

  • バイオテクノロジー
  • 食品科学

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