There is a distinct need for a variety of protein sources – to bridge the nutrition gap between the LSM groups, and to relieve the pressure of animal protein production for the sake of the environment. However, as the trend for plant-based meat alternatives grows, in some cases these meat analogues have been shown to be more expensive than animal protein equivalents.
For these reasons, scientists are searching for new, cost-effective protein sources, such as plant-based vegetable proteins, fermentation, insects, and – in the future – cell-cultivated meat.
Read more...
