Investigating sustainable proteins as meat replacement

Published on
November 18, 2016

The proteins that we eat have mostly originated from animals for decades. But animal protein has competition: the environmentally conscious consumer buys soy milk, fungi as a meat substitute and desserts from potato flour. What effect do these sustainable proteins actually have on our health? We have recreated a gastrointestinal tube to investigate.

Please see the interview and the SHIME gastrointestinal machine here.