Sustainable meat alternatives: micoproteins and in vitro meat.

Nowadays, the main source of protein has an animal origin, so an increase in demand would mean a 40% increase in the consumption of meat products in the next 20 years. This increased demand raises the need to ensure the sustainability of the food chain, not only through more efficient processes, but also by identifying new protein sources for the development of a more competitive, sustainable, and inclusive economy (European Strategy 2020). In this presentation, we will talk about biotechnological alternatives for protein production, exploring different protein sources, from protein produced by fungal mycelium to in vitro meat, from a nutritional, sustainability, and industrial viability point of view.