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Alternative Protein Sources Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop (2023) / Chapter Skim
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1 Introduction
Pages 1-2

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... Because there is no set definition for an alternative protein source, the workshop included discussions on a variety of alternative protein sources, such as those derived from plant and animal cells; plant-based sources, such as beans and soy; insect-, algal-, and fungal-based sources; and sources produced through fermentation. During the workshop's first session, presenters and panelists explored current challenges in the alternative protein landscape, including health, environmental, socioeconomic, and ethical issues related to increasing dietary intake of alternative proteins (Chapter 2)
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From page 2...
... Workshop presenta­ tions may also explore the interaction between increased alternative protein consumption and diet quality and nutrition; the tradeoffs associated with replac ing traditional animal-based foods with alternatively sourced proteins; and the nutritional equivalency, bioavailability, and bioaccessibility of different macro- and micro­nutrients from various protein sources. The workshop may also include industry focus and decision-making around these products, financing and supply chain i­ssues, and policy and regulatory issues related to these new products.
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Key Terms

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  • protein products
  • various protein
  • planning committee
  • alternative proteins

  • workshop speakers
  • food processing
  • increased alternative
  • protein source
  • protein landscape

  • developing alternative
  • workshop included
  • explored current
  • dietary intake
  • panelists explored

  • including advantages
  • consequences associated
  • included discussions
  • animal cells
  • diet quality

  • session looked
  • sources produced
  • accessed august
  • current challenges
  • processing methods

  • final session
  • increasing dietary
  • optimizing nutritional
  • minimizes deleterious
  • consumer perspectives


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