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Food of the future
Food of the future such as in vitro meat, fermented proteins, algae and insects offer enormous opportunities to meet global food demand in a sustainable way while reducing the environmental impact of conventional agriculture. These alternative protein sources have the potential to enable lower-carbon food production while improving resource efficiency. However, their success will depend heavily on the development of cost-effective technologies, consumer acceptance and regulatory support. Possible risks to consumer health are also mentioned here, which relate in particular to the rearing of insects.
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