There is growing interest in alternative proteins, both in their source, use and nutritional profiles, and whether they can provide sustainable sources of protein that can be produced with a lower environmental footprint. Alternative proteins were highlighted in Henry Dimbleby’s ‘National Food Strategy: The Plan’, an independent review that Government is now considering, in which ‘Alternative Proteins’ was defined as an umbrella term for a range of products that can work as a substitute for conventional meats, including plant-based proteins, cultured meat, insect-based proteins and proteins produced by precision fermentation.
The SMC joined forces with BBSRC to run a background press briefing for journalists which covered the following aspects:
The briefing also addressed issues around the food safety and regulation of novel proteins.
Prof Guy Poppy, Director of Transforming the UK food system for healthy people and a healthy environment, University of Southampton
Pete Rowe, CEO, Deep Branch Biotechnology
Prof Pete Wilde, Group Leader, Quadram Institute Bioscience
Prof Wendy Russell, Professor of Molecular Nutrition, The Rowett Institute, University of Aberdeen
Prof Ian Givens, Professor of Food Chain Nutrition, and Director at the Institute for Food, Nutrition and Health, University of Reading
Prof Robin May, Chief Scientific Adviser, Food Standards Agency, and Professor of Infectious Disease, University of Birmingham