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WUR researchers examine tomato leaves, insects and fungi as “protein transition” options
date:May 31, 2022
tion.

While these protein sources are already known and used in food production, the scale is not yet sufficient to feed the masses. Also, they have not been accepted entirely by people and the challenges of these sources need to be ironed out.

For example, extracting protein from tomato leaves is cumbersome; it is labor-intensive to produce the necessary quantities of insect protein and fungi do not yield the right amounts of necessary protein.

Rubisco protein from plant leaves
High protein

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