It is time for a revolution in the production and consumption of protein. The world's population is growing and with it the demand for high-quality protein. The supply is unbalanced in the world, leading to both over-consumption and malnutrition. Agriculture causes large greenhouse gas emissions--- food production can be more efficient in terms of energy, water and raw materials. We can solve these problems by using more sustainable sources such as legumes, aquatic crops and insects. Wageningen Food & Biobased Research develops groundbreaking knowledge and technologies that bring a protein transition on a large scale within reach.
A world built on sustainable food systems, in which every resident receives enough high-quality protein. That is the vision of Wageningen researchers that is being expressed with the Proteins for life research program. An ambition that will only be achieved if Western countries switch to a consumption pattern with more plant- based than animal proteins, and improve the quality of food in developing countries. If it is up to Wageningen Food & Biobased Research, in ten years' time consumers can choose from a diverse range of protein sources: both animal and plant-based, and with both insects and micro-organisms. Companies then have the knowledge and technologies to develop attractive meat and dairy alternatives that can measure in terms of texture, taste and nutritional value, but are many times more sustainable.
Protein transition in practice
From a juicy meat substitute with a minimal carbon footprint to a tasty and nutritious algae shake: for protein suppliers and food manufacturers, there are plenty of opportunities to incorporate new proteins into their product portfolio and to translate these into new and better products. Wageningen Food & Biobased Research supports them with tailor-made advice, based on the latest scientific insights and technologies, and years of experience in disciplines that are closely linked.
We are world leaders in designing sustainable value chains and optimizing production processes. Our experts provide companies with insight into the functionality of proteins and help them optimize them. They also support our partners in developing protein-rich products with scientifically based health effects. Finally, we are at the forefront of global knowledge development aimed at a quantitative understanding of the sustainability of proteins and the motivation of consumers to opt for plant-based.
Working on solutions
Within this research program, we work among others on the solutions mentioned below.