Description

Amy Williams from the Good Food Institute Europe joins us to explore the alternative proteins landscape across Europe. 

We cover: 

• How alternative proteins are viewed across Europe now and previously
• What alternative proteins are people buying? 
• What is happening in alternative protein research and how is it evolving? 
• Alternative protein research and effects on health 
• Alternative protein and nutritional adequacy 
• What about plant-based milks? 
• "Next Gen" alternative proteins 

References 

Story in Europe

• Sales reports
• European retailer initiatives on price parity and report on advantages for helping retailers meet emissions targets. 
• Scitech reports on European research funding and publishing landscape
• UK research centres
• Danish PB action plan

Fermentation

• Precision fermentation page
• State of the industry fermentation report (global)

PB meat literature

• CVD systematic review and meta analysis
• Overall systematic review looking at health impacts as well as environmental impacts
• Eat-Lancet commentary on adequacy and role of APs
• RCTs exploring muscle synthesis rates in protein matched whole food and protein matched pb containing pb meat in elderly cohorts compared to conventional meat control. 

Milk

• Germany dietary guidelines & advice on PB milk
• UK’s Food Foundation summary of PB milk considerations
• Iodine pape

UPF

• UPF page
• UK and French govt findings on evidence quality on UPF
• ‘Plant-sourced’ stud

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