Consumer awareness and behavior have focused the attention on alternative protein sources due to health, environmental concerns, and animal welfare. In this episode Renske Janssen, a Dutch food researcher and professor, explains why we need alternative proteins to address the food-related future issues and how science is tackling the challenge of producing more sustainable proteins Alternative proteins include plant-based and foodtech alternatives usually as substitutes of animal protein. Plant-proteins are grains, legumes and nuts, fungus, algae, and insects. There are different technologies aim to produce quality protein to offer consumers nutrition and sustainability. Dr Renske describes the type of alternative proteins and the technologies behind, starting for the description of the context in the world of proteins for a sustainable world. This podcast was recorded on February 28th, 2022.
This work is conducted in collaboration with Uniagraria and ACTA. Colombian Association of Food Science and Technology.
Music: The Descent by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4490-the-descentLicense: https://filmmusic.io/standard-license
The views and opinions expressed in this episode are those of the guests. They do not represent or reflect the official policy or position of Alimentalk Podcast representatives or of the participating institutions.
