Plant-Based Proteins
ELI’s Linda Breggin talks to Nigel Barrella, a regulatory attorney and consultant for The Good Food Institute, about plant-based proteins.
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Show Notes
The United Nations projects global meat production to double by 2050 in response to growing demand for protein. The problem? Meat production is a primary source of methane gas, a greenhouse gas 84 times more potent than carbon dioxide. In light of the negative impacts arising from our heavy reliance on animal-based protein, innovators are developing a variety of more sustainable alternatives. In the latest episode of People Places Planet Podcast, ELI’s Linda Breggin talks to Nigel Barrella, a regulatory attorney and consultant for The Good Food Institute, about one such alternative that is already making a big splash in the market: plant-based proteins. To listen, visit www.eli.org/podcasts or find us on your favorite podcast app.
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