Unión Europea: Parlamento publica informe sobre las principales fuentes de proteínas alternativas para alimentos

Alternative proteins are of increasing interest in terms of their potential to improve food security and reduce the environmental impacts of food and feed production. This study assesses the current state and future prospects of protein production globally and in the EU to 2050, with a focus on conventional and alternative protein sources for food and feed.

While projections show increased conventional protein needs up to 2050, climate change necessitates exploring non linear scenarios and the potential of alternative proteins in the global and EU protein balance. In this context, four sources of alternative proteins – algae, insects, microbial fermentation and cultured meat – are assessed by comparing them to the conventional sources they may replace, in terms of their relative energy needs, environmental impacts, nutritional content, and their potential for being used as substitutes to conventional proteins in food and feed in the EU.

Full Study: https://chilealimentos.com/wp-content/uploads/2024/05/EPRS_STU2024757806_EN-1.pdf

Source: European Parlament

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