Alternative proteins: Nudging consumers toward adoption in the food-tech revolution

Nanyang Technological University’s Dr Boon Chong Lim and Prototyping Lab Aufhaven’s Jeremy Sim examine how alternative proteins, considered the next wave of food innovation, can be successfully marketed.

Alternative proteins sources have been identified as one of the next waves of food innovations that will revolutionise the food production process.

Even though meat and animal-related products provide only a fifth of the calories that we consume, they

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