The sustainability paradox of processing plant proteins
Patrícia Duque‐Estrada, Iben Lykke Petersen
Abstract
The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
Topics & Concepts
SustainabilityFood processingProduct (mathematics)Quality (philosophy)Food chainProduction (economics)Food plantPlant proteinBusinessFood scienceMathematicsChemistryBiologyBotanyEconomicsEcologyMicroeconomicsPhilosophyGeometryEpistemologyAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food LabelingSeed and Plant Biochemistry