WHICH ALTERNATIVE PROTEINS ARE THE GREENEST?
Given the heightened interest in protein, this session on Alternative Protein Sources (Sunday July 17, S401d, 2.00-3.30pm) is sure to be packed to the rafters, as it explores the sustainability credentials of mycomycelium, algae, and insects.
There’s a related session on Tuesday (8.30-10am, S503) that will explore whether high protein products are a trend or a fad and how food developers can navigate this trend.