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2022 | OriginalPaper | Buchkapitel

7. Alternative Proteins

verfasst von : Dora Marinova, Diana Bogueva

Erschienen in: Food in a Planetary Emergency

Verlag: Springer Nature Singapore

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Abstract

The term “alternative proteins” describes alternatives and substitutes to animal-based foods. This area is gaining popularity fast as humanity tackles the challenges of climate change, biodiversity loss, land- and sea-use changes and food security. Some alternative protein sources have existed for millennia, including tofu, tempeh and seitan, but others, such as cultured meat and 3D food, are new. The chapter follows a historical line in these developments analysing the pros and cons of alternative proteins and offering reflections about their future, potential consumers and challenges.

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Vorheriges Kapitel Sustainability Transitions in Food Production

Nächstes Kapitel Food Marketing in a Planetary Emergency

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Titel: Alternative Proteins
verfasst von: Dora Marinova
Diana Bogueva
Verlag: Springer Nature Singapore
Buch: Food in a Planetary Emergency
Print ISBN: 978-981-16-7706-9

Electronic ISBN: 978-981-16-7707-6

Copyright-Jahr: 2022
DOI: https://doi.org/10.1007/978-981-16-7707-6_7

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