Plant-based Protein Production Research Articles

Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI

High-moisture (HM) extrusion is the dominant industrial process to create structured plant-based protein products that can be used for animal-free meat alternatives. Yet, the underlying mechanisms, such as phase separation, that govern structure formation in plant-protein extrudates, are still poorly understood. Current hypotheses require experimental data in order to be verified, but measurement techniques able to quantify phase-separated anisotropic protein extrudates are lacking, or have yet to be validated. In this study, Low-Field Time Domain (LF TD)-NMR and High-Field (HF) MRI techniques have been employed to unravel phase separation in HM extrudates of soy proteins. Results show that swelling with water enhances the 1H NMR/MRI signal-to-noise ratio in the measurements and unveils the presence of lamellar regions, while freeze-thawing enhances phase separation due to freeze concentration. Phase separation could be quantified by the observation of two distinct populations by LF TD-NMR T2 measurements. MRI images of dead-stop ribbon samples from HM extrusion revealed how the thickness of the aligned lamellar regions increases during passage of the protein melt through the cooling die. We conclude that TD-NMR can quantify phase separation, while spin-echo MRI can spatially resolve the lamellar structure conformation of HM extrudates. Thus, NMR and MRI are powerful techniques for non-invasively characterizing ex situ structure formation during HM extrusion, and for validating hypotheses on shear- and temperature-induced phase separation.

A comparison of animal and plant-based proteins from an economic, environmental, and nutritional perspective in the Republic of Ireland

CONTEXTProtein is a central component of health and nutrition. The current protein production system is unlikely to sustainably meet the growing global demand for protein. Therefore, alternative sources of protein must be considered. OBJECTIVEThis study uniquely compares animal-based (milk, beef meat, sheep meat) and plant-based (cereals and legumes) protein production in terms of land usage. The comparison is carried out across a suite of economic, environmental, and nutritional metrics. As land use decisions are taken at the farm level, the analysis adopts a farm gate approach. Focusing on the supply side, consumption is not considered in the analysis. METHODSEconomic performance is measured through the gross and net margins. Environmental performance is evaluated through farm-level greenhouse gas (GHG) emissions and nutrient (nitrogen and phosphorus) balances. Nutritional performance is measured through the gross protein yield, the protein yield corrected for digestibility and land-use efficiency, i.e., the land needed to generate one kg of (digestible) protein. Results are expressed per hectare and per 100 g of gross and digestible protein to allow for a holistic comparison. The analysis focuses on the Republic of Ireland, a relevant country given the importance of the strong agricultural export focus, the dominance of the livestock sector and the country's ambitious environmental emission reduction targets. RESULTS AND CONCLUSIONSFindings indicate that, on a per hectare basis, milk production on dairy farms has the strongest economic performance and highest GHG emissions amongst the products considered. Crops' gross and net margins are less than half that of dairy farms, but they also show the strongest environmental performance generally. Cereals and legumes have the best nutritional performance, from a protein perspective, whereas sheep meat production returned the lowest gross and digestible protein yields per hectare. Arable crops also show the lowest GHG emissions and nutrient balances on a per unit of protein basis. SIGNIFICANCELand-use policies need to be designed holistically, given the complexity of the agricultural sector. Agricultural policy design currently focuses on income support and on the environmental impact of the agricultural sector, but farmers' livelihood and food and protein security need to be safeguarded. Diversifying agricultural production and increasing plant-based protein production in Ireland, a country with a livestock-focused agricultural sector, could contribute to achieving the climate change targets of the country, provided the necessary policy levers are in place.

High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates

Pulse proteins are promising components for plant-based food development, yet their diverse subunit compositions, influenced by source origin, result in variable extrusion properties. This study utilized high moisture extrusion (60% moisture content) to prepare extrudates from four pulse proteins: soy, pea, chickpea and mung bean protein isolates (SPI, PPI, CPI, and MPI, respectively). The texture, structure, and in vitro digestion characteristics of extrudates were examined. The results showed that SPI and PPI were mainly composed of 7S and 11S globulins, while CPI and MPI were mainly composed of 7S globulins, and 11S globulins, respectively. SPI extrudates exhibited significantly lower hardness, chewiness, and transverse and longitudinal fracture stresses, while CPI extrudates exhibited a higher anisotropy index. SPI extrudates with a higher β-sheet content (39.08%) exhibited denser structures. The gastrointestinal digestibility (86.65%) of CPI extrudates was higher than other groups. Correlation analysis showed that 7S/11S ratio was positively correlated with the melt viscosity, while negatively correlated with the anisotropy index and in vitro digestibility. This study highlights the distinct extrusion properties of pulse proteins based on their unique subunit composition. The results provide insights for selecting appropriate protein sources and developing plant-based protein products with tailored textural attributes and desirable digestibility.

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

There is growing concern among policymakers and researchers about the negative health and climate impacts of meat consumption. Consumers are encouraged to re-evaluate their dietary choices to preserve our ecosystem and reduce the burden of diet-related diseases. However, limited information is available about how price changes in animal protein sources affect plant-based protein demand and the consequences for nutrient intake and/or diet quality. The goal of the present paper is to fill this gap by explaining how consumers react to price changes in animal protein types and to present the implications for nutrition or diet quality. This paper applied the exact affine stone index implicit (EASI) Marshallian demand system to 2021 home scan panel data collated by the Kantar Worldpanel to estimate both price and expenditure elasticities. Twelve food groups of seven animal-based protein products and five plant-based protein products were considered. The results revealed that dairy and eggs are daily necessities for the people of Scotland. The demand for fish and non-dairy milk are the most sensitive to price. Estimates based on expenditure elasticities show that beef is considered a luxury and a highly substitutable product in the Scottish diet. Peas are relatively basic, essential foodstuffs. In general, increasing the price of animal protein sources will shift demand towards plant protein. On the positive side, there will be a significant reduction in cholesterol and fat purchases. However, there would also be a significant reduction in the total amount of protein, carbohydrates, and healthy fats, such as unsaturated fatty acids, purchased by the average household. This shows that increases in plant-based protein are not enough to compensate for the reductions in essential macro- and micronutrient purchases from animal protein. From the climate perspective, reductions in meat purchases could reduce emissions from production and consumption.

Reducing Washout of Proteins from Defatted Soybean Flakes by Alkaline Extraction: Fractioning and Characterization

Human health, sustainable development, numerous environmental issues, and animal welfare are increasingly driving research and development of plant-based protein products that can serve as meat substitutes. This trend is expected to continue in the coming years due to growing consumer awareness, with people gradually shifting from animal-based foods to more sustainable plant-based options. Soy proteins are a valuable source of plant proteins and are widely used in human and animal diets due to their nutritional value and health benefits. In this study, soybean protein extraction by two methods was compared: water extraction (lower salt content) and Tris-HCl extraction (higher salt content), aiming to characterize the resulting protein fractions. These fractions were studied using differential precipitation based on the isoelectric point. Protein identification by SDS-PAGE, scanning electron microscopy (SEM) for cellular structure assessment, and Fourier-transform infrared spectroscopy (FTIR) were used to determine residual protein left in the solid fraction after extraction using the two methods. Electrophoresis assays revealed the presence of the four main protein fractions (2S, 7S, 11S, and soy whey proteins) in the defatted soybean flakes, establishing the protein profile of Brazilian soybeans and for the two main waste streams of the production process—spent flakes and whey. The separation of fractions was carried out by differential precipitation. FTIR analysis indicated higher residual protein levels in solid residues after the water extraction method compared to the Tris-HCl extraction method. SEM analysis revealed the removal of protein bodies in both extraction methods and the presence of residual oil-containing bodies. Both methodologies are viable alternatives for the industrial separation of soybean protein fractions. Differential precipitation could be implemented to produce isolated products and improve the nutritional profile, increase process yield thus generating less industrial waste and driving the process towards environmental sustainability.

Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness.

This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages.

Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, and Bifidobacterium longum were preselected from an entire culture collection and found to be effective in improving the overall flavor impression by reducing bitter off-notes and enhancing aroma profiles. Notably, L. johnsonii NCC533 and L. fermentum NCC660 exhibited controlled proteolytic activities after 48 h of fermentation, enriching the matrix with taste-active amino acids, nucleotides, and peptides and improving umami and salty flavors while mitigating bitterness. This study has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, and sensory analyses and offering a detailed view of fermentation-induced biotransformations in pea-protein-based food. The results highlight the importance of combining comprehensive screening approaches and sensoproteomic techniques in developing tastier and more palatable plant-based protein products.

Chromatography affinity resin with photosynthetically-sourced protein A ligand

Green, photosynthesizing plants can be proficiently used as cost-effective, single-use, fully biodegradable bioreactors for environmentally-friendly production of a variety of valuable recombinant proteins. Being near-infinitely scalable and most energy-efficient in generating biomass, plants represent profoundly valid alternatives to conventionally used stationary fermenters. To validate this, we produced a plastome-engineered tobacco bioreactor line expressing a recombinant variant of the protein A from Staphylococcus aureus, an affinity ligand widely useful in antibody purification processes, reaching accumulation levels up to ~ 250 mg per 1 kg of fresh leaf biomass. Chromatography resin manufactured from photosynthetically-sourced recombinant protein A ligand conjugated to agarose beads demonstrated the innate pH-driven ability to bind and elute IgG-type antibodies and allowed one-step efficient purification of functional monoclonal antibodies from the supernatants of the producing hybridomas. The results of this study emphasize the versatility of plant-based recombinant protein production and illustrate its vast potential in reducing the cost of diverse biotechnological applications, particularly the downstream processing and purification of monoclonal antibodies.

A STUDY ON DETERMINATION OF TOTAL PHENOLIC AND PROTEIN AMOUNTS OF WASTE GREEN ALGAE OF MAMASIN DAM LAKE (AKSARAY-TURKEY)

The excessive proliferation of green algae in aquatic ecosystems threatens aquatic life, leading to oxygen depletion and water pollution. This study investigates two common green algae species, Ulva sp. and Cladophora sp., with potential in terms of protein and phenolic compounds. Cladophora sp. and Ulva sp. extracts were analyzed for total phenolic content using the Folin-Ciocalteau method. Despite lower phenolic content compared to specific plant species, both algae species exhibit various phenolic compounds. GC-MS analysis indicates the presence of major compounds such as limonene in Cladophora sp. and Tetradec-1-ene in Ulva sp., suggesting potential applications in the pharmaceutical and cosmetic industries. Despite modest protein amounts, the study emphasizes that algae, aligned with the increasing interest in plant-based nutrition, are a promising source for plant-based protein production. Ulva sp. and Cladophora sp. algae demonstrate potential as alternative protein sources and reservoirs of bioactive phenolic compounds from waste sources. This study pioneers further research in the food, pharmaceutical, and cosmetic industries to contribute to sustainable water resource utilization.

What’s in my mince? Reader responses to news coverage about novel plant-based protein foods

ABSTRACT Plant-based protein products have recently become more prominent on Australian supermarket shelves. However, despite rapidly increasing interest in meat-free or reduced-meat diets, limited research has explored responses toward these foods. Our research analyses Facebook comments (n = 1384) in response to two ABC News articles that covered the Australian launch of Naturli’s “Minced” product in 2018. Our qualitative analysis generated seven main themes, with comments relatively evenly split between self-declared meat consumers and those who did not eat meat. Our analysis shows that social media comments can provide real-time access to what we term “critical moments” in ongoing debates as well as values, in this case related to meat and meat alternatives. Hence people’s views on contentious topics relating to food are more robust and less open to persuasion than political and industry actors might hope or expect, and alternatives to use of framing approaches are required for any media analysis in domains where conflict is present.

High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications.

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.

High-level expression of leghemoglobin in Kluyveromyces marxianus by remodeling the heme metabolism pathway.

Soy leghemoglobin, when bound to heme, imparts a meat-like color and flavor and can serve as a substitute for animal-derived proteins. Enhancing cellular heme synthesis improves the recombinant expression of leghemoglobin in yeast. To achieve high-level expression of leghemoglobin A (LBA) in Kluyveromyces marxianus, a food-safe yeast, large-scale heme synthesis modules were transferred into K. marxianus using yeast artificial chromosomes (KmYACs). These modules contained up to 8 native and heterologous genes to promote the supply of heme precursors and downstream synthesis. Next, eight genes inhibiting heme or LBA synthesis were individually or combinatorially deleted, with the lsc1Δssn3Δ mutant yielding the best results. Subsequently, heme synthesis modules were combined with the lsc1Δssn3Δ mutant. In the resulting strains, the module genes were all actively expressed. Among these module genes, heterologous S. cerevisiae genes in the downstream heme synthesis pathway significantly enhanced the expression of their counterparts in K. marxianus, resulting in high heme content and LBA yield. After optimizing the medium recipe by adjusting the concentrations of glucose, glycine, and FeSO4·7H2O, a heme content of 66.32mg/L and an intracellular LBA titer of 7.27g/L were achieved in the engineered strain in a 5L fermentor. This represents the highest intracellular expression of leghemoglobin in microorganisms to date. The leghemoglobin produced by K. marxianus can be utilized as a safe ingredient for plant-based protein products.

Evaluation of textural and sensorial properties of burger patties produced with plant-based protein alternatives

Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy and pea) protein sources instead of meat protein. For this purpose, 14 different vegan burger patties produced with soy and pea-based protein alternatives were obtained from different brands in the İstanbul market. Burger patties were analysed in terms of moisture content, cooking properties, instrumental colour, texture profile, and sensory properties. According to the results, pea-based burger patties have a higher moisture content and cooking loss and a lower cooking yield than soy-based patties. The L* and a* values of the pea-based patties tended to be higher than those of the soy-based patties, while the b* values were generally higher. In addition, the texture profile analysis of soy and pea-based burger patties shows differences in texture attributes that may affect consumer preference and overall eating experience. In the sensory evaluation, a significant difference between soy and pea-based burger patties was observed only for juiciness and spicy taste characteristics. The research findings shed light on alternative proteins' textural and sensorial properties and their role in the food industry, particularly in developing vegan burger patties. These differences in sensory attributes and colour and texture analysis between soy and pea-based burger patties highlight the importance of ingredient selection and formulation in developing plant-based protein products.

Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

Replacing animal-based protein food products with plant-based protein products is essential for human health and the environment. For this reason, a number of plant-based (PB) yoghurts have been developed to replace dairy yoghurt. However, many of these products suffer from poor sensory quality. In order to improve the quality of these products, data on the sensory drivers of liking, emotional, and conceptual responses to PB yoghurts, PB alternatives (PB blends, PB/dairy blends) and dairy yoghurts are required. In addition, in order to optimise the design of these products for sustainability-oriented consumers, research is needed on the drivers of consumers’ conceptualisations of sustainability. To provide actionable product development guidance on these issues, multi-attribute research was undertaken in a central location test with New Zealand consumers, using a variety of commercial PB and dairy yoghurts (blind sample presentation) that were expanded in their range of sensory attributes through ingredient modifications, with the goal of quasi-replicating and extending prior research on the sensory drivers of liking, emotions, and conceptualisations of PB yoghurts. Results of the research confirmed previous literature findings on the sensory drivers of liking and non-sensory variables in the PB yoghurt space. Among the salient findings related to sensory drivers are that white and lighter coloured yoghurts with smooth and creamy appearance and mouthfeel, sweet taste, and vanilla or coconut flavours maximise liking and positive emotional responses to yoghurt products. In addition, a number of these and other sensory characteristics elicited specific positive conceptualisations of the yoghurts. Although sustainability conceptualisations were evoked less frequently, the major positive drivers of these conceptualisations were “white colour,” “sweet,” “even/smooth” appearance and texture, “oat-like flavour” and “coconut flavour.” “Dairy flavour” evoked conceptualisations related to “traditional” and “authentic,” but also elicited a number of negative sustainability concepts, such as “resource intensive,” “commercially farmed raw materials” and reduced conceptualisation of “animal friendly.” Other important sensory drivers of liking, emotions and conceptualisations are discussed, providing consumer insights and direction to product developers in their efforts to improve the sensory characteristics, acceptance and consumption of PB and other alternative yoghurt products.

Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197

Soybean residue contains high amounts of isoflavones and proteins with utilisation limited to animal feed and fertiliser. This study investigated isoflavone bioconversion by Lactobacillus fermentum 44197 to enhance the biological activity of fermented soybean residue to serve as a functional food ingredient. Using liquid-state fermentation, growth of L. fermentum 44197 in soybean residue substrate was similar to growth in MRS substrate. β-Glucosidase produced by L. fermentum 44197 contributed to isoflavone bioconversion from glycosides to aglycones. Submerged fermentation in substrate containing 20% soybean residue and 4% glucose at 37 °C for 24 h produced the highest isoflavone aglycones (daidzein and genistein). Fermented soybean residue was dried by drum drying and exhibited high isoflavone contents (mg/100 g db): daidzin (2.24), genistin (5.33), daidzein (28.62) and genistein (66.07) that was named isoflavone aglycone-rich powder. The powder was an excellent source of isoflavone aglycones, protein and free amino acids, exhibiting high protein solubility between pH 3 and 9 and high water absorption (4.0 g/g). Results demonstrated the potential of L. fermentum 44197 for isoflavone bioconversion of soybean residue under submerged fermentation. Isoflavone aglycone-rich powder can also be used for bioactive compound enrichment and formulation of various functional foods and health foods, especially plant-based protein products.

Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients

Recent awareness related to health concerns and environmental sustainability issues have led to changes in consumer preference toward plant-based proteins and the related market has been booming with growing investments and new plant-based alternatives. However, this relatively new market needs to make improvements in the quality of products (e.g., texture, flavor, and color) to match those of meat and cheese products. Specifically, forming an anisotropic structure to have similar textural properties has become one of the biggest challenges. To enable this, advanced and novel technologies (e.g., extrusion, shear-structuring, 3D printing, electrospinning, and freeze-structuring), as well as functional ingredients (e.g., binding/viscoelastic agents, crosslinkers), have been introduced to provide meat-like textures to analogue products. Even though the texture-related problems of meat alternatives have been resolved to some extent with use of methylcellulose or wheat gluten, there is still a search for natural and chemically-free ingredients to align with a desire for “clean label” products. Here, we postulate that corn zein, and perhaps other similar viscoelastic plant proteins, can be used to provide the necessary textural properties to plant-based meat analogues instead of currently used ingredients. In this review, a comprehensive assessment of state-of-the-field processing techniques as well as functional ingredients (both already available and potential ones) necessary to provide the desired characteristics to plant-based protein products is given.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae.

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

Climate-Neutral Agriculture?

Regarding the achievement of worldwide agricultural climate neutrality, the focus is on a worldwide net-zero emission of cradle-to-farmgate greenhouse gases (GHGs), while, when appropriate, including the biogeophysical impacts of practices on the longwave radiation balance. Increasing soil carbon stocks and afforestation have been suggested as practices that could be currently (roughly) sufficient to achieve agricultural climate neutrality. It appears that in both cases the quantitative contributions to climate neutrality that can actually be delivered are very uncertain. There is also much uncertainty about the quantitative climate benefits with regard to forest conservation, changing feed composition to reduce enteric methane emission by ruminants, agroforestry and the use of nitrification and urease inhibitors to decrease the emission of N2O. There is a case for much future work aimed at reducing the present uncertainties. The replacing of animal husbandry-based protein production by plant-based protein production that can reduce agricultural GHG emissions by about 50%, is technically feasible but at variance with trends in worldwide food consumption. There is a case for a major effort to reverse these trends. Phasing out fossil fuel inputs, improving nitrogen-use efficiency, net-zero GHG-emission fertilizer inputs and reducing methane emissions by rice paddies can cut the current worldwide agricultural GHG emissions by about 22%.

Does the provision of information increase the substitution of animal proteins with plant-based proteins? An experimental investigation into consumer choices

A widespread transition towards diets based on plant proteins as substitutes for animal proteins would contribute to food system sustainability. Such changes in consumer food choices can be fostered by public policy. We conducted a field experiment to test whether providing consumers with information regarding the negative consequences of meat consumption on the environment or health increases the substitution of animal-based proteins with plant-based proteins. The consumers had to make three meal selections online and consume the products at home, the first without exposure to information and the latter two after exposure to environmental or health information. One group of consumers served as the control and received no information. The results show that half of the consumers consumed meals with animal proteins in all three cases. Observational learning does not enhance the impact of the information intervention. However, for a sub-sample of consumers, environmental information increases the likelihood of consuming plant-based protein products. Overall, a short-term information policy does not appear to be sufficient for altering consumer behaviour regarding the consumption of animal proteins.