Over the past six years, Russia has increased its food protein production by 7.5 times, to 30,000 tons. By 2030, new facilities are expected to be commissioned, reaching the design capacity of 150,000 tons of protein per year. These data were presented by the Rosselkhozbank Center for Industry Expertise.
🔸Scientists are already synthesizing protein from plant components, algae, fungi, yeast, and even insects.
🔸Genetics and engineering are used to create proteins that are easier to digest and hypoallergenic.
🔸Using new technologies in protein production reduces water consumption by 10% and the amount of arable land used for feed by 12%.
🔸Biotechnological control guarantees product purity and the absence of hormones and antibiotics.
“In the coming years, progress in this area could significantly impact the global food market and help address hunger and resource shortages,” according to the Center for Industry Expertise.
Source: Center for Agroanalytics