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Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop - in Brief
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From page 1...
... It explored the state of the science on alternative CURRENT PROTEIN CHALLENGES sources -- proteins from plant or animal cells or On August 17, the opening session examined current fermentation -- with respect to diet quality, nutrition, and protein challenges, including the role of protein in diet, sustainability. Across three sessions, presenters discussed the wide-ranging impacts of increasing alternative current challenges in the alternative protein landscape, protein intake, and the ethical underpinnings of the including the health, environmental, and socioeconomic debate around alternative proteins.
From page 2...
... He added that, contrary to popular wisdom, Hu predicted that alternative proteins will be increasing protein intake -- even dramatically -- does not instrumental in meeting the expanding global demand, yield a statistically significant increase in lean body mass possibly reducing environmental impacts associated (Bhasin et al., 2018) , although consuming too little can with traditional meat production.
From page 3...
... sustainability indicators to actual rather than theoretical dietary patterns, investigating whether sustainability To illustrate current market trends for plant-based outcomes are consistent across different measures of meat alternatives, Lusk reported that novel plant-based healthy eating, and considering how to balance trade- proteins are more popular among younger consumers. Between 2018 and 2020, their share in total ground December 2022 | 3
From page 4...
... "Plant-Based Foodies," in the technoChiles characterized the current historical moment skeptic and lower meat–attachment quadrant, tend to in terms of multiple sustainability crises, with the advocate for reduced meat consumption through local, debate over alternative proteins deeply embedded in a whole-plant foods rather than technological solutions. broader sense of societal angst about the future fueled "Carnivore Traditionalists," also in the techno-skeptic by socioeconomic inequality, rapid social change, quadrant, but with high meat attachment, tend to focus and declining trust in our institutions.
From page 5...
... His view is that the new generation of plantavert climate catastrophe by allowing that vast amount based meat alternatives that emulate the orosensory of land to recover its original biomass and, by halting properties of meat could gain mass appeal, both aiding in livestock emissions from animal agriculture, mitigating the transition to a more plant-based diet and making it large concentrations of greenhouse gas emissions easier to maintain that diet. on a shorter time line.
From page 6...
... He noted nutrition as their top three reasons for regular use of meat that this approach generally relies on conservative alternatives, with animal welfare and the environment assumptions in which alternative proteins fully replace also driving increased interest. She noted that the the conventional proteins used in a wide array of food emerging popularity of flexitarianism is also a key element products.
From page 7...
... FDA oversees cell isolation, cell may not be familiar. Allergen disclosures in the ingredient line establishment, and cell culture and works with statement are vital for consumers who may not be aware FSIS to transfer oversight during removal of cultured of the allergenic potential of certain alternative proteins cells from the bioreactor for processing, packaging, and (e.g., dairy proteins fermented from yeast or other fungi)
From page 8...
... Amherst, discussed the design, production, and properties of plant-based foods. He said that ingredient According to Specht, alternative proteins from plants, manufacturers are seeking sustainable, abundant, and fermentation, and cultivated animal cells represent a affordable protein sources that can be used to formulate scalable, tractable, market-based solution poised for foods that look, taste, and feel the same as the animalrapid growth.
From page 9...
... advantage in cellular agriculture is direct access to these cells, which allows for greater control of the outputs in As the alternative protein product landscape continues terms of cell composition for generating healthier foods, to evolve toward products sold in a "raw" state for Kaplan noted. cooking but generated by ingredients that are already heavily processed, it is giving rise to new challenges Cellular agriculture currently faces multiple technical in formulation and processing, Ferruzzi said.
From page 10...
... He fermentation–derived proteins in their applications as a explained that the fundamentals of protein quality have tool to develop solution-oriented products with higher two overarching components: amino acid composition, consumer acceptance. They combine these nonanimal or how well the amino acid pattern matches amino acid proteins with plant proteins and other ingredients and needs; and protein digestibility and availability, or the then apply their proprietary process to yield nonanimal extent to which the amino acids are digested, absorbed, products with a taste and functionality like dairy.
From page 11...
... Effect of protein intake on lean body mass in move the field forward and avert potential unintended functionally limited older men: A randomized clinical consequences that often emerge when developing trial. JAMA Internal Medicine 178(4)
From page 12...
... B dairy, and plant protein intake of U.S.
From page 13...
... 2022. Alternative protein sources: Balancing food innovation, sustainability, nutrition, and health: Proceedings of a workshop -- in brief.


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