Substitutes for meat and milk

Multi-ethnic team of doctors analyzing bio beef sample working at biological experiment

More and more consumers are giving up meat and dairy products, at least in part, and are taking advantage of the growing range of substitute products made from plant-based ingredients. These products symbolise an environmentally conscious, animal-friendly and healthy diet. But do they satisfy all these expectations? What contribution can they provide to a more sustainable orientation of the food system?

The interdisciplinary study aims to assess the opportunities and risks of substitute products for meat and milk. Products made from plant-based ingredients are of particular interest. It is to be shown which product categories already exist and what role they could play in the context of nutrition as a whole. Furthermore, future potentials shall be explored on the basis of current research and development.