Food science and tech: UC Davis examines sustainability of alt-proteins, cultured meat and upcycled food

The food and beverage industry is expanding its offer of alternative proteins and upcycled foods to improve food security and reduce environmental impact. To estimate and support the long-term success of emerging technologies, such as cultured meat and mycoprotein, the University of California (UC) in Davis, US, evaluates their sustainability status and economic potential.

Edward Spang, an associate professor of Food Science and Technology at UC Davis, tells Food Ingredients First that the university focuses on novel technologies to de-risk them for the public good — aiming to support investments so they become successful and benefit society.

Food Ingredients UCD sustainability

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Tarini Naravane, fellow at Bluestein Ventures
Food Ingredients UCD sustainability