The science behind plant-based proteins
Mar 20, 2013
56.8k views
Meat consumption worldwide has doubled in the last 20 years, and it is expected to double again by 2050. This is happening in large part because economies are growing and people can afford more meat. But raising meat takes a great deal of land and water and has a substantial environmental impact. Put simply, there's no way to produce enough meat for 9 billion people.
I've come across a few companies that are creating healthful plant-based alternatives that taste just like eggs, chicken, and other sources of protein. Learn more about their fascinating process.
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