Alternative protein landscape in Europe
Our first UK guest, Amy Williams from the Good Food Institute Europe joins us to explore the alternative proteins landscape across Europe.
We cover:
About the Good Food Institute, Europe
How alternative proteins are viewed across Europe now and previously
What alternative proteins are people buying?
What is happening in alternative protein research and how is it evolving?
Precision Fermentation
Alternative protein research and effects on health
Alternative protein and nutritional adequacy
What about plant-based milks?
"Next Gen" alternative proteins
One-liners you don’t want to miss:
"One country that is really important to talk about is Germany, in terms of sales, a lot of countries seem to be slowing down but we are seeing continued growth in Germany."
"We are seeing growth in the conversation around processing and ultra-processing, particularly plant-based foods which has led to people not having a good understanding of exactly what the nutrition profile of these foods are and this may be undermining peoples willingness to eat them. So we need to do more work to communicate what the nutritional features are."
References
Story in Europe
European retailer initiatives on price parity and report on advantages for helping retailers meet emissions targets.
Scitech reports on European research funding and publishing landscape
Fermentation
PB meat literature
CVD systematic review and meta analysis
Overall systematic review looking at health impacts as well as environmental impacts
Eat-Lancet commentary on adequacy and role of APs
RCTs exploring muscle synthesis rates in protein matched whole food and protein matched pb containing pb meat in elderly cohorts compared to conventional meat control.
Milk
Germany dietary guidelines & advice on PB milk
UK’s Food Foundation summary of PB milk considerations
UPF
‘Plant-sourced’ study & substack unpacking issues
We hope you enjoyed this conversation - for more podcast action, follow us on Instagram @up_statuss.
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