Proteins

Rubisco extracted from tomato leaves could provide a sustainable source of protein of plant-based meat alternatives

New method to extract protein from tomato leaves

By Gwen Ridler

A new method of extracting protein from tomato leaves could help accelerate adoption of plant-based diets and boost the sustainability of plant-based meat alternatives, according to Wageningen University & Research.

DEFRA chief scientific adviser Gideon Henderson listed six areas in which producers could reduce their carbon impact

Environmental impact of food production: how can it be cut?

By Gwen Ridler

Eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.

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