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Food of the future
Food of the future such as in vitro meat, fermented proteins, algae and insects offer enormous opportunities to meet global food demand in a sustainable way while reducing the environmental impact of conventional agriculture. These alternative protein sources have the potential to enable lower-carbon food production while improving resource efficiency. However, their success will depend heavily on the development of cost-effective technologies, consumer acceptance and regulatory support. Possible risks to consumer health are also mentioned here, which relate in particular to the rearing of insects.
The author used an AI to search for sources.
Food of the future such as in vitro meat, fermented proteins, algae and insects offer enormous opportunities to meet global food demand in a sustainable way while reducing the environmental impact of conventional agriculture. These alternative protein sources have the potential to enable lower-carbon food production while improving resource efficiency. However, their success will depend heavily on the development of cost-effective technologies, consumer acceptance and regulatory support. Possible risks to consumer health are also mentioned here, which relate in particular to the rearing of insects.
The author used an AI to search for sources.
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