(Image: Pixabay CC0)
(Image: Pixabay CC0) - "Maybe one day we can produce cell-based proteins on a rooftop in a city," says Julia Keppler from the Laboratory of Food Process Engineering. This lab looks into milk proteins made by cells instead of cows. Over the next four years, she and her colleagues will be taking major steps on this new path in the protein transition. Products with new proteins are not as popular as meat or dairy yet. It seems that many people are only willing to consume more of them if they are comparable with meat or dairy. For example, the taste and texture should compete with steak or a glass of milk. Ongoing research is looking into whether the new proteins are nutritious and healthy too.
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