This post by @GreenQueen highlights the incredible strides we're making in alternative proteins - especially beans! Beans aren't just staples in traditional diets—they're a nutritional dynamic super food with high protein content, sustainability, and versatility. High-protein bean varieties have the potential to redefine the alt-protein landscape, offering affordable, scalable, and nutrient-dense solutions to global food challenges. From chickpeas fueling plant-based spreads to lentils powering protein-packed snacks, the possibilities are endless! 💡 What are your favorite bean-based innovations? Let’s celebrate and collaborate! #AlternativeProtein #BeansForTheWin #PlantBasedRevolution #HighProteinBeans #SustainableFuture #NuCicer
🌱🥛 SCIENTISTS HAIL LEGUMES AS THE BEST MEAT & DAIRY ALTERNATIVES 2024 has been a seminal year in global history. More people voted in elections than ever before, temperatures are reaching their highest recorded levels, the US put a convicted felon back in the White House, electric vehicles outnumbered gas-powered cars in Norway, and the world put the humble bean back on the map. Beans have become the flagbearer of academic and research support for plant proteins, just as they have begun reappearing on restaurant menus, retail shelves, and on our Instagram feeds in new formats. Some even suggest it’s now a cult going by the moniker ‘Leguminati’. Now, a new multicriteria analysis by University of Oxford is piling on the bean love, suggesting that legumes are the best alternatives to conventional meat and dairy products. “Unprocessed legumes such as peas and beans were the clear winner in our assessment. They performed well from all perspectives, including nutritional, health, environmental, and cost,” said Marco Springmann from the university’s Environmental Change Institute, who led the research. Out of a possible tally of 100, soybeans, peas, and beans racked up scores of 93 to 97 for replacing meat, with soybeans performing best on nutrition and costs, and peas best on mortality and GHG emissions. Soybeans were superior when it came to replacing dairy too, scoring 95 overall and having the greatest impact on mortality and land use. “A surprising runner-up was tempeh, a traditional Indonesian food made from fermented soybeans, which retains much of the nutritional properties of soybeans without much processing or additives,” said Springmann. “This and the relatively low cost gave it an edge over more processed alternatives such as veggie burgers.” Read the full article here: https://lnkd.in/dD48MB36 #GreenQueen #altprotein #vegan #futurefoods #nutrition #sustainability #plantbasedmeat #foodsystems