Nutritional sustainable proteins

The global population growth and increasing prosperity will double the demand of food in 2050 compared to 2016. To ensure enough food, the diet must shift towards sustainable proteins derived from plant sources and waste streams, such as peas, potatoes, animal plasma, edible fungi and insects. Still little is known about their nutritional and health-promoting qualities. Wageningen, other science institutes and companies together examine the digestibility and biological activity in the human body of these sustainable proteins. This will facilitate the development of new high-quality foods and make the screening of the nutritional value of proteins more efficient.