Proteins play an important role in the human nutrition. However, traditional protein-rich foods from animal sources, especially meat, are considered to contribute significantly to climate changes due to greenhouse gas emissions of the livestock farming. On the other hand, widespread plant protein sources such as soy are often cultivated under conditions detrimental to the environment. A transition towards more sustainable protein sources is therefore inevitable for reaching the sustainability goals of the United Nations. In this session, we will discuss different strategies for obtaining proteins from more sustainable resources, focusing on proteins from cell cultures, novel plant resources, and food processing side streams    

Norbert Raak & Søren Drud-Heydary Nielsen

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