Artificial meats and alternative proteins

As the global population surges past eight billion and becomes increasingly wealthy its demand for animal protein grows exponentially – particularly for red meat and dairy products. How can these consumer needs be fully met in a carbon neutral world?

In response to the growing demand for protein, technologists have been searching for ways to support traditional industries or create new industries. They are exploring cost-effective, resource-efficient and environmentally-friendly protein technologies and solutions. This webinar will host a discussion with leading scientists Dr Paul Wood and Prof Michelle Colgrave about the future of ruminant protein and the alternatives that are increasingly finding their way to the global marketplace.