{"id":48468,"date":"2023-02-06T12:47:46","date_gmt":"2023-02-06T11:47:46","guid":{"rendered":"https:\/\/fundesplai.org\/informa-t\/sense-categoria\/insects-or-macroalgae-new-sources-of-protein-in-the-diet-of-the-future-2\/"},"modified":"2026-03-31T09:42:55","modified_gmt":"2026-03-31T07:42:55","slug":"insects-or-macroalgae-new-sources-of-protein-in-the-diet-of-the-future-2","status":"publish","type":"post","link":"https:\/\/fundesplai.org\/es\/informa-t\/conferencias-en-ingles\/insects-or-macroalgae-new-sources-of-protein-in-the-diet-of-the-future-2\/","title":{"rendered":"Insects or macroalgae, new sources of protein in the diet of the future"},"content":{"rendered":"<p class=\"intro\">Last <strong>Tuesday, 31 January<\/strong>, the <strong>EUKI project<\/strong> <strong>\u00abClimate Acion to the Table\u00bb<\/strong> ended its cycle of activities with a talk on <strong>proteins alternative to meat consumption<\/strong>.<\/p>\n<p><!--more--><\/p>\n<p class=\"intro\">Last <strong>Tuesday, 31 January<\/strong>, the <strong>EUKI project<\/strong> <strong>\u00abClimate Acion to the Table\u00bb<\/strong> ended its cycle of activities with a talk on <strong>proteins alternative to meat consumption<\/strong>.<\/p>\n<p>The talk presented <strong>four examples of protein sources alternative to meat consumption<\/strong>, their viability in the market and the benefits their consumption could bring to the future diet.<\/p>\n<p>Albert Ribas-Agust\u00ed, a researcher from the <a href=\"https:\/\/transferencia.irta.cat\/activitats\/impuls-a-la-innovacio-plataforma-isaq\/\" target=\"_blank\" rel=\"noopener\">Food Funcionality and Safety from Agri-food Research and technology Institute (IRTA)<\/a>, focused his presentation on three types of protein sources: <strong>plant-based<\/strong>, originating from <strong>cereals and other plants<\/strong>, <strong>algae and microalgae<\/strong>, and <strong>microbial<\/strong>, arising from the <strong>fermentation of fungi, yeasts and bacteria<\/strong>.<\/p>\n<p>Ribas-Agust\u00ed offered several examples of products derived from these proteins, such as <strong>vegetable meats<\/strong> and <strong>milk<\/strong>,<strong> tempeh<\/strong>, and <strong>energy bars<\/strong>. In addition, he also discussed new foods being developed by IRTA&#8217;s research projects, such as <strong>vegetable creams combined with microalgae<\/strong>, which have turned out to be a product rich in protein and with more than 20% of caloric value.<\/p>\n<p class=\"intro\"><a href=\"https:\/\/www.youtube.com\/watch?v=_-mLWW7hbNo\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" class=\" size-full wp-image-9997\" src=\"https:\/\/fundesplai.org\/test-joomla\/wp-content\/uploads\/sites\/26\/2023\/02\/EN_Noticia_EUKI.jpg\" alt=\"EN Noticia EUKI\" width=\"100%\" height=\"NaN\" \/><\/a><\/p>\n<p>The second part of the event featured Marta Ros Bar\u00f3, a <strong>food technologist, dietician and lecturer<\/strong> at the Universitat Oberta de Catalunya. She addressed the scenario of edible insects as an alternative protein source. Bar\u00f3 highlighted the nutritional benefits of insects, which could be included in the food pyramid on the same level as legumes.<\/p>\n<p>The food technologist also reflected on the food taboo that the consumption of insects represents in several societies and the various social and cultural obstacles to their acceptance. However, Marta Bar\u00f3 presented several keys to its <strong>entry into Western food<\/strong>, such as introducing it as flour or formulating it in foods close to local gastronomy.<\/p>\n<p>Marta Ros also cited data from the World Bank, which warns that the human population will increase by 9 billion by 2050 and that this will mean having to produce 50% more food. The consumption of insects, therefore, could be a solution to address food shortages.<\/p>\n<p><strong>The EUKI project \u00abClimate Action to the Table\u00bb bids farewell<\/strong><\/p>\n<p>The activity, part of the conference series <a href=\"https:\/\/menjaactuaimpacta.org\/events\/conferencia-en-linia-eco-disseny-per-a-una-economia-circular\/\" target=\"_blank\" rel=\"noopener\"><em>The futures of sustainable food<\/em><\/a>, closed the series of talks of the EUKI project \u00abClimate Action to the Table\u00bb.<\/p>\n<p>The programme, jointly promoted by Fundesplai and the associations Umanotera from Slovenia and Fifty-Fifty from Greece, has worked to encourage people (especially young people and adults) to make more informed and responsible food choices by offering gamified and participatory activities.<\/p>\n<p><strong>Activity comprised in the<\/strong> <a href=\"https:\/\/www.euki.de\/en\/euki-projects\/climate-table\/\" target=\"_blank\" rel=\"noopener\"><strong>EUKI project \u00abClimate Action to the Table<\/strong><\/a><strong>\u00ab<\/strong><strong>.<\/strong><\/p>\n<p><strong><em>This project is funded by the European Climate Initiative (EUKI) of the German Federal Ministry for Economic Affairs and Climate Action.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last Tuesday, 31 January, the EUKI project \u00abClimate Acion to the Table\u00bb ended its cycle of activities with a talk on proteins alternative to meat consumption.<\/p>\n","protected":false},"author":4,"featured_media":51284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[993],"tags":[],"class_list":["post-48468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conferencias-en-ingles"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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