How Controlled Environment Agriculture can aid the protein transition

As the world shifts towards plant-based sources of protein, we will need to increase production to meet demand without reducing the supply of fresh produce. Controlled environment agriculture (CEA), in the form of greenhouse or vertical farming integrations, could provide an appropriate solution to meet this demand. However, at LettUs Grow we believe in careful and thoughtful innovation. Making sure that we don’t deliver a high-tech solution just for the sake of a high-tech solution is vital. To properly utilize CEA in the protein transition imperative, we must carefully consider: the technology chosen; the crops grown; the stages of growth; and the wider economic, environmental and social model behind a controlled environment solution.

Continue reading “How Controlled Environment Agriculture can aid the protein transition”

3D printing technology and how it can help create plant based foods

nutrition

Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.
The possibility to deposit materials in specific amounts and positions and thus create unique material compositions and distributions within a single product is what is unique about 3D printing. As such, this allows for the creation of products with very specific properties, including structure and texture. The learnings from the past decade form the basis for the creation of novel plant-based food products.

Continue reading “3D printing technology and how it can help create plant based foods”

Protein transitions: fermentation, cultivated meat and structured meat

fermentation

This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.

The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.

Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”