“Adapting Food Production: Embracing Alternative Proteins and Health Innovations for a Sustainable Future”
Food manufacturers need to adapt to change now—embracing new processes and alternative protein sources—to ensure adequate food supplies for the world’s growing population in the coming decades. This increasingly involves integrating plants, algae, insects, and other non-animal sources into food production to replace traditional meat-based proteins. While the idea of consuming algae and insects may … Read more