Showing results for: Substitutes for meat & dairy
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
Based on a case study from Oakland California, a new report by Friends of the Earth US finds that schools can make lunches healthier and more climate-friendly while also saving money— by reformulating menus so that they are more plant centred, and contain less (and better) meat and fewer dairy products.
The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals.
This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.
This article in Nature Scientific Reports details a new approach for generating skeletal muscle from pigs which can be used to make skeletal muscle – the main component of pork meat – in vitro. The techniques are potentially applicable to other types of muscle, such as heart muscle tissue, as well.
FCRN members Prof. Dr. Susanne Stoll-Kleemann and Uta Schmidt (MSc.) have brought our attention to their recent article on reducing meat consumption.
This study, which analyses data from two long-term epidemiologic research studies in the US, found that specific food sources of protein in the diet affected health outcomes in differing ways. Taking into account a number of other dietary and lifestyle factors, the authors showed that animal protein intake was weakly associated with a higher risk for mortality.
This study examines how a shift to lower environmental impact diets (diets with less meat and dairy) might the affect nutrient intakes of young children in the Netherlands. It is unusual in that it looks specifically at children, rather than adults or the general population.
This Bloomberg article describes how as a percentage of all new milk products on the market in 2014, non-dairy milk products made up 24% and 31% in European and North American respectively. In addition to oat, soy and almond milk, scientists have also developed alternatives based on from hemp and quinoa. The article focuses on the case of a Swedish Oat-milk producing company Oatly – a company that has seen sales grow significantly with revenue increasing with 37 percent this year. It describes how “(t)he expanding range of options has helped broaden the appeal of products such as Oatly beyond vegetarians, vegans, and the lactose intolerant”.
This paper provides a useful overview of the nutritional, and (very briefly) some of the environmental differences between cow’s milk and substitute milks made from plants such as soy, rice, quinoa and oats. Having described the process of transforming plants into milks it then goes on to conclude that there are important nutritional differences, with cow’s milk generally richer in protein and essential micronutrients. It notes, however, that the GHG footprint non-dairy substitutes tends to be lower. It concludes:
The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.
This video portrays the work of Beyond Meat, a company focusing on creating plant-based meat. Their "chicken" and "ground beef" comes from a soy-protein-based hamburger patty.
A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.
This research from Wageningen University focuses on biotechnology and cultured meat. The same technology that is starting to be used to create new organs from stem cells, could in principle be used to produce meat.