Consumers are increasingly confronted with conflicting information surrounding how much protein they should have and which protein sources are healthiest, most sustainable, and best value for money. Cambridge research has uncovered the truth.

In a paper published in Frontiers in Sustainable Food Systems, Dr. Chris Macdonald explored the best sources of protein currently available.

To answer the question, Macdonald had to build a new holistic scoring system that combines measures of environmental impact, health, affordability and availability into a single framework.

Applying the scoring system to 20 commonly consumed protein-rich foods, the analysis found a striking pattern: every product in the highest-scoring quintile was plant-based, while every product in the lowest-scoring quintile was animal-based. Tofu ranked first overall, while cheddar cheese ranked last.

The paper argues that many existing food rating systems focus on only one aspect of a product. While useful, these single-dimension labels can obscure important trade-offs and make it difficult to compare foods comprehensively.

TOFU DOMINATION

Link to open access article https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

  • HerbGrower@slrpnk.net
    0·
    4 days ago

    Sounds a little similar to making cheese. Which you can do at home easily too. It just takes a lot of milk for not much cheese. Usually only do it if I obtain several litres of milk for free that would otherwise be wasted.

    • Dogyote@slrpnk.net
      0·
      4 days ago

      Yes I believe it’s basically the same. You’re just collecting protein from soy milk when making tofu.