As the
production of meat comes under increasing scrutiny for its environmental
impacts, efforts to develop alternative proteins have been increasing. In our previous two articles in this series,
we’ve taken a look at some of the alternative proteins that are either
available or in development, and a look at who’s doing what, particularly in
the UK. A reoccurring theme highlighted in the series so far is the regulatory
requirements that exist within the sector. Novel foods in particular require
specific authorization both in the EU and elsewhere. This article will
therefore take a further look at alternative proteins and the regulatory
barriers that may present themselves when taking a new product to market.
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