Eco-Friendly Burgers: Substituting Beef with Microbial Protein

 

By David J. Cross, AZO Cleantech

May 5 2022

 

One dilemma that today's society is faced with is establishing how the current food system will support a growing population in a changing environment. The impact of the meat industry on deforestation is vast, with beef production alone accounting for 36% of all agriculture-linked forest replacement, according to the World Resources Institute.

 

Now, a group of researchers at the Potsdam Institute for Climate Impact Research have published a study in the journal Nature which presents evidence that claims that replacing meat products with a microbial protein - a meat alternative produced in fermentation tanks - could reduce deforestation by 50% by the year 2050.

 

The fungi-based meat could not only help save the Earth’s forests, but it could also offer consumers a conscious climate-friendly choice without compromising on taste and texture as the meat alternative closely resembles the characteristics of beef products.

 

Based on the age-old method of fermentation, the process for producing microbial proteins was initially developed in the 1980s. The US Food and Drug Administration (FDA) approved microbial protein meat alternatives as safe for human consumption in 2002.

 

Lowering Greenhouse Gas Emissions ...

 

The Impact of Replacing Meat with Microbial Proteins ...  

 

Green Solutions for Green Solutions ...

 

References and Further Reading ...  

 

more, including links    

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