Food systems: The next frontier in climate action
Research indicates that a net-zero-emissions food system depends on reducing food loss and waste and adopting plant-heavy diets.
Research indicates that a net-zero-emissions food system depends on reducing food loss and waste and adopting plant-heavy diets.
A recent white paper from Cellular Agriculture Australia looks at challenges and opportunities in the cell-cultured and biofermented proteins space, recommending action in three areas to help this burgeoning sector reach its full potential.
Product terminology confusion is on the rise as plant-based milks, animal-free eggs and cell-cultured meats of various descriptions proliferate in markets worldwide.
Australian plant-based meat product company v2food, a joint venture between CSIRO, Main Sequence Ventures and Hungry Jack’s franchisee Jack Cowin, has expanded its export reach into China. The company is now valued at more than half a billion dollars.
Increasingly, universities are picking up on the need for skills acquisiton in the alt-proteins space. From August, Singapore’s Nanyang Technological University will offer a two-year course exploring sustainable alternatives to conventional meat and key technologies in this emerging field.
With demand growing globally for healthy, sustainable plant-based proteins, could pulses become one of the world’s most in-demand agrifood sectors?
There are useful insights aplenty in the public talk sessions and post-Summit blogs from global alt-protein advocate The Good Food Institute’s inaugural APAC-focused summit.
Redefine Meat launched the world’s first plant-based, sustainable, 3D-printed ‘alt-steak’ product in June and plans to market-test it at high-end restaurants from later in 2020.
As supply chains for traditional livestock products falter in countries across the globe, plant-based meat alternatives, such as those from Impossible Foods and Beyond Meats, are filling the void, with product sales skyrocketing in recent weeks.
Networks of mycelial filaments can mimic the texture of meat, minus animal protein’s outsized carbon footprint, argues this WIRED story on the future of fungi as convincing – and sustainable – meat substitute.