Innovative potential of plant and microbial proteins
Alternative proteins include a wide range of sources, including vegetable proteins from soya, peas and algae, as well as microbially produced proteins through fermentation. These proteins offer a sustainable and healthy alternative to animal proteins and are rich in essential amino acids.
Health promotion and environmental protection
Consuming alternative proteins not only helps to reduce the ecological footprint, but also promotes health. These proteins are often less contaminated with saturated fats and cholesterol and at the same time provide important nutrients. In addition, production supports the conservation of natural resources and the reduction of greenhouse gas emissions.
