2016

The Future Of Food

How can the exploration, development, and utilization of new proteins, sourced from alternative and sustainable origins be effectively integrated into the food systems to address global food security, nutrition, and environmental sustainability challenges?
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Key figures

65

applications

26

participants

Objectives

  • Discover and characterize new protein sources that are sustainable, nutritious, and have minimal environmental impacts, focusing on insects, algae, and plant-based materials.
  • Develop innovative extraction, isolation, and production technologies to efficiently harvest proteins from identified sources, ensuring minimal nutrient loss and optimal functionality in food applications.
  • Design scalable and sustainable supply chains for new proteins, ensuring stability, affordability, and accessibility across diverse demographics and geographies.
  • Forge collaborations across disciplines and sectors (academia, industry, government, and NGOs) to synergize efforts, share knowledge, and collectively tackle challenges related to the development and deployment of new protein sources.

Some of the participants

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