Will the trend for alternative proteins enhance the sustainable and healthy eating choices for us as consumers ? (Season 1 Episode 9)
In Episode 9 of “Coffee with Charles” Charles Brennan catches up with Dr Claire Munialo from Harper Adams University in the UK at the headquarters of the Institute of Food Science and Technology (UK) in London and continues with his informal coffee conversations with authors to demystify their recent research articles.
In this episode Charles speaks with Dr Claire Munialo.
They discuss the recent research "An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever-increasing global population."
SYNOPSIS
What is the real environmental and societal impacts in using alternative proteins for foods ?
Recent research highlights the environmental impact of animal-based proteins and explores sustainable alternatives like plant, insect, and mycoprotein sources. These alternatives offer promising techno-functional properties but face challenges in mimicking the taste and texture of animal proteins.
The study also addresses issues like allergenicity and consumer acceptance, which are crucial for the success of alternative proteins in food production. By evaluating these factors, the research aims to contribute to the development of sustainable, cost-effective protein sources that can benefit health, communities, and the environment. This work is a step towards more eco-friendly food solutions.
Read Dr Munialo's paper published in the International Journal of Food Science and Technology here: READ
Or watch the full video of the interview on the YouTube channel here: WATCH