All about the protein transition - Océane Duluins and Philippe Baret publish an article in Nature Food
Our colleagues Océane Duluins and Philippe Baret, respectively assistant and professor at the Faculty of Bioengineering, have just published an article about the protein transition in the prestigious revue Nature Food.
Through an in-depth analysis of 33 publications focusing on the protein transition, which aims to rebalance the intake of animal proteins and proteins from alternative sources in our diet, they have identified three narratives surrounding this transition. In order to meet the challenge of producing high-quality food with reduced environmental impact, they conclude by suggesting ways of supporting this transition.
Congratulations on this remarkable scientific contribution!