06 / Food Waste Reduction and Sustainability

Food Waste Reduction and Sustainability

Published reporting, research and funding records filed under Food Waste Reduction and Sustainability.

Standing description

Cell-Ag has published 2 records under Food Waste Reduction and Sustainability, covering reporting, research digests and funding calls. The most recent entry is dated 27 September 2026. The organisations named most often in this coverage are Solar Foods, Aalto University.

Organisations in this topic

Solar Foods · 2 Aalto University · 1

WEEK OF 21 SEPTEMBER 2026

SCIENCE

Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance

27 September 2026 · Insect Utilization and Effects · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability

A multidisciplinary review compares plant, microbial, algal, insect, fermented and cultivated proteins to assess their role in future food supply and the trade-offs that could limit it. The authors examine amino acids, digestibility, micronutrients and health effects, alongside life-cycle measures and evidence on consumer uptake. They identify tensions around processing, energy use and production scale. Taste, culture, price and aversion to unfamiliar foods also affect adoption. The proposed framework shows that no single measure can judge protein alternatives.

WEEK OF 8 JUNE 2026

SCIENCE

Encellsprotein som ett livsmedel

10 June 2026 · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Insect Utilization and Effects

A thesis assessed the nutritional value, processing needs, and food-use barriers of single-cell protein made from bacteria, fungi, or algae. It combined a scientific literature review with interviews at three Finnish cellular agriculture companies: Solar Foods, Enifer, and Onego Bio. The evidence indicated that these microbial proteins can provide favourable amino acid profiles, fibre, vitamins, and minerals, while offering useful texturing, emulsifying, and foaming functions. Challenges include excess nucleic acids, processing needed for safety and digestibility, regulation, and consumer acceptance.