The sustainability paradox of processing plant proteins
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.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00214-1 |