Good Food Institute releases study about upcycling soy and grains into alternative protein


A new report from the Good Food Institute emphasizes the need to upcycle agricultural waste into food ingredients and alternative protein inputs to address the world’s growing population. The study evaluates byproducts from top crops in North America, considering volume, cost, environmental impact, and functional attributes. Soy meal is identified as a top candidate for upcycling due to its high volume and established popularity in plant-based products. Other potential plant protein bases include canola meal, tomato pomace, rice bran, and spent brewer’s grain. Read more about upcycling soy and grains into alternative protein.

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