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Casein is the main protein in milk and cheese—it’s the reason that cheese tastes and feels the way it does. Can it be made with vegan ingredients?
To feed a global population of 10bn people by 2050 we need to produce more food in the next 40 years than we have in the past 8,000 years, but as illustrated by the Green Revolution simply increasing available calories isn’t the answer – they need to be nutrient-dense and accessible so as not to contribute to diet-related chronic disease and produced in a way that doesn’t further compromise the health of the planet.
Creating a more sustainable food system is a massive undertaking that not only requires a contribution from everyone but will require everyone to work together – often through pre-competitive collaboration and public-private partnerships focused on innovation, investment, policy reform and consumer adoption, argue experts gathered by FoodNavigator-USA.
Improving the sustainability of the food system is no longer optional from an optics and long-term business perspective, but short-term challenges – including consumer engagement – threaten immediate and mid-range returns and margins, complicating the path forward, according to industry experts.
With between a quarter and a third of human caused greenhouse gas emissions linked to food production and climate change intensifying to a point that its impacting how, where and when key crops are grown, improving sustainability in the food system is no longer nice to have – it is a must have.