In the past months, The Protein Project contributed to a new World Economic Forum briefing on how ingredient innovation can make our food system more resilient.

Starting our initiatives, we’ve seen how resilience in the agri-food system can be driven by diversification: more pulses in rotations, biotech-enabled ingredients (such as fermentation) that add functionality, and circular side-streams upcycled into feed and food. The briefing captures that systems view beautifully.

Following recent Flemish headlines about supposed health risks of meat alternatives, The Protein Project’s Marin Vandamme and Katrien Martens call for a more nuanced, balanced discussion. “The reality is more complex than the headlines imply—and a constructive conversation about food deserves better than black-and-white takes and click-bait one-liners.”

[Article in Dutch]