Acceler­ating the protein transition together

Join scientists from Wageningen University & Research (WUR) to explore the exciting possibilities of the protein transition and the future of sustainable food technology. Attend the 3rd Conference on Science and Technology for Meat and Dairy Analogues in Wageningen on July 2nd and 3rd 2024.

Proteins are an essential macronutrient, but the way we produce and consume them is no longer sustainable. The shift towards a sustainable, fair, and balanced food system, with a focus on proteins, is happening globally. More and more Dutch people are expressing their desire to make their diets more sustainable and healthier. There is an increasing production and consumption of products with plant-based proteins. Dutch retailers are supporting this transition and have set specific goals regarding their product ranges.

However, there are also concerns. Despite consumers' good intentions, actual meat consumption has not decreased. Although the Dutch are drinking less cow's milk, they are consuming more cheese. This raises the pressing question: 'What more is needed to stimulate the protein transition?' Wageningen University & Research is seeking ways to enhance the availability, diversity, and acceptance of both existing and new protein sources.

Six focus areas

WUR researchers believe that addressing this question requires focusing on multiple areas. Areas 1 and 2 are consumer-focused, 3 and 4 on production, and 5 and 6 on society as a whole. Together, they form the foundation of the researchers' work on the protein transition:

• Quality of meat substitutes and plant-based alternatives;
• Health aspects of plant-based food;
• Less processed ingredients;
• A more diverse crop supply;
• Simple and accessible choices;
• Sharing results and taking the lead.

Interested in joining the dialogue?

Come to the 3rd Conference on Science and Technology for Meat and Dairy Analogues on July 2nd and 3rd 2024 at the Wageningen campus.

More info at: www.wur.eu/alt-meat-dairy-24

Curious about our six areas of focus? Check them out here: Six levers to accelerate the protein transition - WUR