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The EU studies alternative protein sources for food and feed

Published May 23, 2024

Tridge summary

A recent study by the European Parliament outlines the need for alternative proteins to address the challenges of climate change and the increasing demand for conventional protein sources. The study compares alternative sources such as algae, insects, microbial fermentation, and cultured meat with conventional sources in terms of energy needs, environmental impacts, and nutritional content. It also highlights that alternative proteins could replace a fraction of the animal protein market, with plant-based alternatives dominating by 2035. The report also addresses the regulatory and technical barriers to the development of alternative proteins in the EU, suggesting strategies like increasing research funding, investing in infrastructure, and aligning regulations with environmental goals.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

While projections show an increase in conventional protein needs by 2050 (+57% for meat), climate change requires the exploration of non-linear scenarios and the potential of alternative proteins in the global and EU protein balance. In this context, four alternative sources of protein (algae, insects, microbial fermentation and cultured meat) comparing them with the conventional sources they can replace, in terms of their relative energy needs, environmental impacts, nutritional content and their potential to be used as replacements for conventional proteins in food and feed in the EU. The total alternative proteins consumed in 2020 (including plant-based alternatives) was 13 million (M) metric tons, approximately 2% of the animal protein market. Alternative proteins are estimated to represent 11% of the global food protein market by 2035, with plant-based alternatives dominating over this period. Estimates predict that algae could potentially replace up to a third of soybean ...
Source: 3tres3
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