BY JOTISRI VASUDEVAN
The world population is projected to reach 9.8 billion in 2050 according to the United Nations.
As the global population continues to grow, the demand for food resources, particularly proteins, is reaching unprecedented levels. Traditional methods such as dairy farming and livestock rearing pose significant challenges in terms of resource consumption, environmental impact, and food security.
In response to these challenges, emerging technologies like precision fermentation and protein modification have gained attention as viable solutions to produce sustainable alternative protein sources.
We are aware that non-animal sources of protein, such as soy and grains, have long been a mainstay of traditional diets. However, there are other types of alternative proteins that are making new horizons in the food world.
This type of alternative protein can be created using technologies such as precision fermentation, insect or plant-based protein extraction, and cell-cultured meat production rather than being derived from animals. It provides us with wholesome food without having to rely on animals.
