Alternative Protein Sources

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Food Forum; Anna Nicholson

doi:10.17226/26923

Alternative Protein Sources

Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop

Contributors

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Food Forum; Anna Nicholson, Rapporteur.

Washington (DC): National Academies Press (US); 2023 May 24.

ISBN-13: 978-0-309-70130-3ISBN-10: 0-309-70130-9

Hardcopy Version at National Academies Press

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Alternative protein sources, which can be derived from plant and animal cells or created by precision fermentation, can have health, environmental, socio-economic, and ethical impacts. With a variety of types of alternative proteins being developed and available on the market, consumers, regulatory agencies, manufacturers, and researchers are faced with many different considerations. The National Academies Food Forum hosted a workshop that took a multi-sector approach to explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. The workshop also examined how alternative protein food processing innovations can be balanced in a way that optimizes nutritional content, affordability, and accessibility. This Proceedings of a Workshop summarizes the discussions held during the workshop.

This activity was supported by contracts between the National Academy of Sciences and the National Institutes of Health (HHSN263201800029I/HHSN26300023); the U.S. Department of Agriculture (59-8040-0-001 and 123A9421P0017); and the U.S. Food and Drug Administration (75F40120C00192), with additional support from American Heart Association; Cargill, Inc.; Center for Science in the Public Interest; Coca-Cola Company; Conagra Brands; Danone North America; Feeding America; General Mills, Inc.; Institute of Food Technologists; Keurig Dr Pepper; Mars, Inc.; Mondelēz International; and Ocean Spray Cranberries, Inc. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.

Suggested citation:

National Academies of Sciences, Engineering, and Medicine. 2023. Alternative protein sources: Balancing food innovation, sustainability, nutrition, and health: Proceedings of a workshop. Washington, DC: The National Academies Press. https://doi.org/10.17226/26923.

Digital Object Identifier: https://doi.org/10.17226/26923

This publication is available from the National Academies Press, 500 Fifth Street, NW, Keck 360, Washington, DC 20001; (800) 624-6242 or (202) 334-3313; http://www.nap.edu.

Printed in the United States of America.

Bookshelf ID: NBK592151PMID: 37229237DOI: 10.17226/26923