As a collaborator in the Bezos Center for Alternative Proteins at NC State, we co-developed an extension guide on alternative proteins. Extension guides are publication created by land-grant institutions to share knowledge on agricultural and ecological topics.
What are alternative proteins?
Our bodies need protein to stay healthy. Protein helps build muscles, heal injuries, protect from illness, and keep our bodies working properly. “Alternative proteins” are made to look and taste like conventional animal protein products, such as burger patties, chicken nuggets, dairy products, and even fish and eggs. They are used in traditional main course foods like conventional meat and seafood, or consumed like dairy. What makes these proteins “alternative” is that they are not made from farmed or wild-caught animals or fish.
This guide covers the following:
- What are alternative proteins?
- How can alternative proteins diversify food choices?
- Are alternative proteins regulated for safety?
- How can alternative proteins contribute to resilience of national food supplies?
- What should consumers know?
- What should farmers know?
- Are alternative proteins intended to replace traditional livestock products in the food supply?
- Where can I learn more?
- References