| Sumario: | Alternative protein sources, which include proteins derived from plant and animal cells, and by way of precision fermentation, can have health, environmental, socio-economic, and ethical impacts. Their implications stretch across industries, sway consumer perspectives and choice, and concern regulatory policy decisions. The National Academies Food Forum hosted a workshop to explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. The workshop also examined how alternative protein food processing innovations can be balanced in a way that optimizes nutritional content, affordability, and accessibility. This Proceedings of a Workshop - In Brief summarizes the discussions held during the workshop.
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