Benedikt HaugFiBL Focus: Bohne gut, alles gut – die Lupinenrevolution
Episode webpage: https://www.fibl.org/de/infothek/podcast
Media file: https://www.buzzsprout.com/1774931/episodes/17871270-bohne-gut-alles-gut-die-lupinenrevolution.mp3
Paper of the week - week 23:
Simon et al., 2024:
"Circular food system approaches can support current European protein intake levels while reducing land use and greenhouse gas emissions"
https://www.nature.com/articles/s43016-024-00975-2
#climatechange #agriculture #diet #science #publication #proteintransition #paperoftheweek
Circular food system approaches can support current European protein intake levels while reducing land use and greenhouse gas emissions - Nature Food
Almost half of land use and nearly three-quarters of greenhouse gas emissions can be reduced by adopting circularity principles and reducing the ratio of animal-sourced protein to plant-sourced protein from 60:40 to 40:60 in European diets.
Steven RoggeBevraging #UGent in het kader van een onderzoek naar vleesvervangers. Vraagt slechts 10 minuutjes.
https://ghentpmwop.eu.qualtrics.com/jfe/form/SV_eLsarSdLagIUKLY
B.#vegan #foodporn
Lately I tried the #3Dprinted plant based beef steak at vegan restaurant #Lento in #Antwerp. It is based on the plant based meat of the Israeli company #RedefineMeat, who have done immense research in taste but also texture and optics to mimic real meat. What can I say. It is as close as you can possibly get to real beef (and possibly indistinguishable). The taste is amazing, the texture incredible, it' just like... meat! If you think #BeyondMeat products are well done (they are imho), this is really still next level.
While I also find fake meat products questionable for various of reasons, I am convinced that they will play a crucial role in the #proteintransition in our society as eating habits are so deeply engrained in our behaviour and these products open up pathways to exit these patterns. I know it's archaic (and maybe barbarian 😉) but even being vegetarian for 10+ years and vegan since 2+ years I still enjoy eating something like this from time to time! 🤤
Lately I tried the #3Dprinted plant based beef steak at vegan restaurant #Lento in #Antwerp. It is based on the plant based meat of the Israeli company #RedefineMeat, who have done immense research in taste but also texture and optics to mimic real meat. What can I say. It is as close as you can possibly get to real beef (and possibly indistinguishable). The taste is amazing, the texture incredible, it' just like... meat! If you think #BeyondMeat products are well done (they are imho), this is really still next level.
While I also find fake meat products questionable for various of reasons, I am convinced that they will play a crucial role in the #proteintransition in our society as eating habits are so deeply engrained in our behaviour and these products open up pathways to exit these patterns. I know it's archaic (and maybe barbarian 😉) but even being vegetarian for 10+ years and vegan since 2+ years I still enjoy eating something like this from time to time! 🤤
RIBESWe need better legume crops to help farmers meet Europe’s demand for plant protein and support a protein transition. The Legume Consortium, with researchers and breeders from 16 countries, will help close Europe's protein gap. Read more about @Radboud_uni 's contribution to this consortium: https://www.ru.nl/en/research/research-news/legume-generation-to-reduce-the-protein-gap-in-europe
#legumes #proteintransition #research #cropresearch #RIBES
#legumes #proteintransition #research #cropresearch #RIBES
Legume Generation: Plant breeders and researchers collaborate for the next generation of legumes to reduce the protein gap in Europe | Radboud University
The Legume Generation consortium run more than 40 legume breeding and pre-breeding programmes. Breeders will join forces with leading research organisations to boost the breeding of soybean, lupin, pea, lentil, common bean and clover.