Amy Williams from the Good Food Institute Europe joins us to explore the alternative proteins landscape across Europe.

We cover:

• How alternative proteins are viewed across Europe now and previously
• What alternative proteins are people buying?
• What is happening in alternative protein research and how is it evolving?
• Alternative protein research and effects on health
• Alternative protein and nutritional adequacy
• What about plant-based milks?
• "Next Gen" alternative proteins

References

Story in Europe

• Sales reports
• European retailer initiatives on price parity and report on advantages for helping retailers meet emissions targets.
• Scitech reports on European research funding and publishing landscape
• UK research centres
• Danish PB action plan

Fermentation

• Precision fermentation page
• State of the industry fermentation report (global)

PB meat literature

• CVD systematic review and meta analysis
• Overall systematic review looking at health impacts as well as environmental impacts
• Eat-Lancet commentary on adequacy and role of APs
• RCTs exploring muscle synthesis rates in protein matched whole food and protein matched pb containing pb meat in elderly cohorts compared to conventional meat control.

Milk

• Germany dietary guidelines & advice on PB milk
• UK’s Food Foundation summary of PB milk considerations
• Iodine pape

UPF

• UPF page
• UK and French govt findings on evidence quality on UPF
• ‘Plant-sourced’ stud

Support the show

It's Pulses Week and this year I’ve teamed up with The Grains & Legumes Nutrition Council and we are keeping it easy!

We cover:

• 10 easiest ways to include legumes (beans/peas) in your diet
• FREE e-RECIPE BOOK

One-liners you don’t want to miss:

“Legumes support a healthy gut, help improve overall health, are full of key nutrients like protein and fibre and reduce risk of chronic disease.”

“1 cup of cooked peas provides 8g of protein and because it is a plant protein, also provides fibre, about 8g. In terms of micronutrients, just to name a few - peas contain iron, zinc, vitamin C and vitamin K. “

“Now it doesn’t get much easier than canned legumes. Crack the can, drain the liquid and you have your beans. One of the easiest ones for forming a dish is the four bean mix can. I mean, who doesn’t love a 2 for 1 let alone a 4 for 1.”

Support the show

Sushi is a quick, easy, better-for-you takeaway option that is popular by many. It’s time to dig into the nutrition alongside Jiwi chef and 4th place getter on NZ Masterchef, Hana Kirk.

We cover:

• Behind the scenes Masterchef
• What is sushi?
• Differences between sushi in NZ/Aus vs Japan
• Changing landscape of sushi and diet in Japan
• What is actually in sushi
• Sugar in sushi rice
• Black/brown rice vs white rice
• How to make sushi
• Homemade sushi and how long it lasts
• How much soy sauce to have with sushi

One-liners you don’t want to miss:

“Teriyaki chicken sushi is not a thing in Japan.”

“Do a temaki sushi (cone-shaped sushi) at parties. It’s so much fun and it’s way quicker and you get to choose your filling for each bite you have which makes it really fun and interactive.”

“Traditionally, when you have the traditional sashimi, you only use a little bit of the soy sauce. And you don’t put the soy sauce on the sushi, you are meant to dip your sushi in the soy sauce on a little plate. Even pouring it on in Japan is a bit like…what are you doing…”

Support the show