Alternative Proteins

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Alternative proteins encompass lab-cultivated, cell-based meat, dairy, and seafood, as well as novel methods of producing proteins (e.g., upcycling carbon dioxide).

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Articles

Researchers Characterize Potential Toxicological, Allergenic Effects of Emerging Protein Sources
By: Bailee Henderson
EFSA Concludes Safety of Cricket Species Used for Food
By: Food Safety Magazine Editorial Team
EFSA Explores Processing Effects, Toxicity Testing to Inform Novel Protein Safety Assessments
By: Bailee Henderson
Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins
By: Food Safety Magazine Editorial Team

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Articles

Researchers Characterize Potential Toxicological, Allergenic Effects of Emerging Protein Sources

EFSA Concludes Safety of Cricket Species Used for Food

EFSA Explores Processing Effects, Toxicity Testing to Inform Novel Protein Safety Assessments

Ep. 182. Paul Shapiro: Making the Case for Cell-Based Meats and Plant-Based Proteins

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