Plant-based, insects, single-cell organisms, precision fermentation…what are the emerging sources of proteins?

Animal protein substitutes receive a lot of attention for environmental, economic, and ethical reasons. While food manufacturers have used soy and gluten for decades, in recent years new, diverse protein sources have emerged. In this INFORM seminar, we will go through these traditional and emerging sources, present their manufacturing processes, compare their functional properties, along with their sensory and nutritional qualities, and highlight the application challenges associated with each source.