The sustainability paradox of processing plant proteins

The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.

Automated summary

The production of sustainable plant-based foods involves more than just determining the process with the lowest environmental impact in the food chain. It is crucial to consider that different levels of processing may affect the nutritional quality of plant protein in the final food product.