Red clover as a novel source of protein for human consumption: from extraction to consumer acceptance.

这项研究的目的是评估开发一种可接受的新型蛋白质来源的可行性，这种来源对环境的影响较小，但仍能满足英国人口的营养蛋白质需求。这一点很重要，因为英国的目标是使其食品系统更可持续；适应需要最少资源和最大限度利用潜在生物质的生产战略将有助于实现英国的可持续发展目标。随着非传染性疾病的增加，消费者也在寻找更健康的饮食替代品，据报道，植物性饮食可以降低或缓解其中一些疾病的患病率。这就需要在市场上有更多的健康选择供消费者选择。

The aim of this study is to assess the feasibility of developing an acceptable novel source of protein for human consumption with low environmental impact that still meets the nutritional protein requirement of the UK's population.This matters because as the UK is aiming to make its food systems more sustainable; adapting to production strategies that require minimum resources and maximum use of potential biomass will help make UK's sustainability goals achievable. With the increase of NCDs, consumers are also looking for healthier alternatives in their diet, and plant-based diets have been reported to lower the prevalence or alleviate some of these diseases. This calls for a need for more alternative healthy options in the market that consumers can choose from.