Plant-based potential: Innovation, diversification and new protein sources (EMEA)

Plant-based potential

From seaweed to fungi, new protein-rich ingredients leveraging sustainable raw materials are rapidly emerging. Nevertheless, two-thirds of food production still relies on just nine food crops. We unpick the benefits that diversifying protein sources brings - from human health gains to sustainability and unlocking innovation potential – and profile the protein sources that could power the next wave of plant-based.

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