Plant-based proteins have gained popularity as sustainable alternatives to animal-based proteins, offering environmental benefits such as reduced greenhouse gas emissions and land use.
What sustainable sourcing practices are food manufacturers employing to ensure the responsible production of plant-based proteins? How do different plant-based protein sources, such as soy, pea, and lentils, compare in terms of environmental sustainability, nutritional content, and taste, and what factors influence their selection in food product formulations? What challenges do food manufacturers face in sourcing sustainable plant-based proteins, such as supply chain transparency, traceability, and cost, and how can these challenges be addressed? How can industry stakeholders collaborate to promote sustainable sourcing of plant-based proteins and increase consumer awareness of their environmental benefits?