Inside the Debate Around Protein Quality
24 Sep 2014 | Riddet Institute
A key theme at the recent International Whey Conference related to protein quality and the advantage that dairy can offer, despite a substantial carbon footprint. Prof. Paul Moughan of Massey University’ Riddet Institute (New Zealand) recently chaired an expert panel led by the FAO, to look at the science behind describing and defining protein quality. His main point of discussion at the Conference was that not all food proteins are created equal nutritionally; whether milk, meat, egg, soy or bean.
