An increasing number of people want to eat less, no or different meat. New sources of protein are becoming relevant for the replacement of meat. That is why it is important to investigate new protein sources that can replace meat in a sustainable way.

This fact sheet of the Nutrition Centre explores the sustainability, nutritional value and safety of the following new protein sources: legumes, fungi (mushrooms and quorn), algae, algae, insects and cultivated meat.

Legumes and products based on legumes are the most obvious healthy and sustainable substitutes for meat. Seaweeds and algae have the potential to be good substitutes, provided they do not contain too much iodine and heavy metals. Most edible insects and cultivated meat are also suitable.