The merits of food proteins from novel sources

A - Papers appearing in refereed journals

Pirie, N. W. 1966. The merits of food proteins from novel sources. Science Progress. 54 (215), pp. 401-412.

AuthorsPirie, N. W.
Abstract

Those who control national and international research funds have belatedly realized that lack of protein is the most intractable feature of the world's food supply. Ways for increasing the supply of edible protein by extending the use of existing methods, improving the use of existing products, applying new technological methods to existing products, and using radically new methods of production, are surveyed. The protein made will be of varying nutritional value. This value cannot always be assessed in brief trials and more work is needed on the phenomena associated with acclimatization to novel foods. Acclimatization to novel ideas, both by consumers and research directors, is discussed and some suggestions are made about the strategy to be adopted in introducing novel foods. The world's present, and probable future, protein needs are so large that existing research programs must be regarded as essentially palliative and a plea is made for a more radical approach.

Year of Publication1966
JournalScience Progress
Journal citation54 (215), pp. 401-412
Web address (URL)https://www.jstor.org/stable/43425694
Open accessPublished as non-open access
Output statusPublished
Publication dates
Print01 Jul 1966
Copyright licensePublisher copyright
ISSN0036-8504
PublisherScience Reviews 2000 Ltd

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