Attendees of the Institute of Food Technologists’ SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I’m now sharing this exciting information with Dairy Detective readers.
The new study, conducted by RTI Innovation Advisors and funded by the National Dairy Council, sheds scientific light on how dairy proteins compare to plant and other protein sources when it comes to degree of processing and impact on environmental resources.