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- Sustainable production of fermentation-based novel proteins
Methane-based single-cell proteins through fermentation (bio-SCP) have emerged as a promising alternative to traditional protein sources (animal and crops), addressing the significant greenhouse gas emissions from livestock production
- Do the environmental impacts of fermentation-produced protein . . .
To sum up, by switching to sustainable sugar production, renewable electricity and innovative production systems, protein production via precision fermentation could have lower environmental impacts than animal-derived proteins
- Precision Fermentation as an Alternative to Animal Protein, a . . .
Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues
- Environmental Impact Of Precision Fermentation Protein Production
As we strive to address climate change, precision fermentation stands out as a beacon of sustainability in protein production By using microorganisms to produce proteins, scientists can significantly reduce the greenhouse gas emissions associated with conventional meat production
- Harnessing Microbes for Sustainable Development: Food . . .
To meet the multiple levels of sustainability, the protein sources need to represent good biodiversity; respect ecosystems; be nutritionally adequate, safe, and healthy; be culturally acceptable; be easy to access, reasonably priced, and economically fair [2]
- Fermentation: the next frontier of alternative proteins . . .
Fermentation-derived protein can help build a more efficient and sustainable food system – while also improving global health and boosting the economy
- Environmental benefits of alternative proteins
Alternative proteins—meat and seafood made from plants, fermentation, or cultivated from animal cells—use a fraction of the land and water required by conventional meat, generate fewer greenhouse gases (GHGs), and reduce the flow of pollutants into communities and ecosystems
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