BrainFood by Sight and Life

The Plant-based meat market is experiencing rapid production with serious claims, including the ability of such products to improve diets and animal welfare and reduce environmental impacts. Whether or not these Alternative Protein products are more environmentally sustainable than their animal-based counterparts remains to be seen - especially since the evidence is limited. In this episode, we unpack what is known about the environmental sustainability of plant-based meats, dive deep into the complexity of assessing their environmental metrics, and discuss how plant-based meats tie in with the global agenda of making our food system more sustainable. ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and LifePhD Candidate, Global Nutrition, Wageningen University & ResearchDr Simon Brown, Postdoctoral Fellow, Johns Hopkins University SpeakersDr Adam Drewnowski, Director of the Center for Public Health Nutrition, University of WashingtonDr Martin Bloem, Director of the Johns Hopkins Center for a Livable Future (CLF) in the Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health Podcast TeamJacquelyn Bedsaul, Nutritional Immunology Intern, Sight and LifeJimena Monroy Gomez, Technical Nutrition Associate, Sight and LifeYash Goel, Architect and Design Specialist, Sight and LifeErin Fagerholm, Communications Lead, Sight and LifePodcast Timeline00:00 Introduction02:29 The two protein transitions04:04 Bennett's Law04:53  Why does animal protein consumption increase as incomes rise?08:05 Newscast: Impossible Foods environmental claims

Many consumers of plant-based meat products are already concerned about the impact our food has on the environment, our health, and animal welfare. A recent explosion of investments in plant-based meats has further piqued interest and attention from researchers, businesses and consumers alike. But is all this money being used to address the most pressing concerns of consumers? In this Disruptive Science episode of our BrainFood podcast, we discuss why consumers are buying plant-based meat in the first place, trends in this specific market, and related research and investment challenges. Finally, we explore how nutrition science and regulation can shape the future and help put healthier plant-based meats on store shelves and dinner tables.    ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and LifePhD Candidate, Global Nutrition, Wageningen University & ResearchEmily Yao, Undergraduate student of Materials Science and Engineering, Johns Hopkins University SpeakersNick Cooney, Managing Partner, Lever VCDr Marleen Onwezen, Theme ambassador & Expertise leader in consumer science, Wageningen UniversityDr Hannah Theobald, Head of Nutrition, Quorn Foods Get insights from the experts in our BrainFood blog: bit.ly/BlogPBMep2 Podcast Timeline00:00 Introduction03:19 Question of the Day❓04:29 Number of the Day08:35 Markets trends & LMIC10:05 Plant-based meat denominations and consumer perspectives13:17 Demand for plant-based meat & alternative protein15:20 Drivers of consumer behavior and choice16:47 Marketing tactics19:25 Pricing of plant-based meats20:46 How to position nutrition at the center of plant-based foods and consumer choice ?22:05 Consumer education23:48

What do we  really  know about alternative protein products' nutritional value?  At  Sight and Life, we value the importance of going beyond the persuasive environmental and health claims currently associated with such products and strive to understand the science and nutritional benefits of this emerging field. This first episode of our series on “Plant-based meat” offers a deep dive into some of the most burning questions we have on the nutritional value, health impacts, and technology of these new products. ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life and PhD Candidate, WURNitya Vissamsetti, Undergraduate student studying Molecular and Cellular Biology and Psychology at JHUJacquelyn Bedsaul, PhD Candidate, Graduate Program in Immunology Department of Biological Chemistry at JHU SpeakersDr Simone K Frey, Founder of Nutrition HubDr Stephan van Vliet, Postdoctoral Associate in the Stedman Nutrition and Metabolism Center at Duke UniversityDr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health, University of Leeds Get insights from the experts in our BrainFood blog: https://bit.ly/Ep1Blog Backstage TeamJimena Monroy Gomez, Technical Nutrition Associate, Sight and LifeYash Goel, Architect and Design Specialist, Sight and LifeErin Fagerholm, Communications, Sight and Life Podcast timeline00:00 – Introduction04:35 – Question of the day❓06:23 – The Protein Digestibility Corrected Amino Acid Score (PDCAAS)10:35 – Terminology around plant-based meat and alternatives12:35 – Regulation and legislation19:15 – Production & technology of plant-based meats21:17 – Protein quality PDCAAS & Digestible Indispensable Amino Acid Score (DIAAS)26:13 – Impact of technology on protein quality27:33 – Production challenges28:40 –