Do the environmental impacts of fermentation-produced protein outweigh those of conventional protein sources?

Do the environmental impacts of fermentation-produced protein outweigh those of conventional protein sources?

This Thought for Food analyses current knowledge on the environmental performance of fermentation-produced protein using Life Cycle Assessment and compares these impacts with that of traditional animal protein.

Novel technologies in food production are attracting considerable attention and investment. These technologies may be parts of the solution to the pressing issues of ensuring sustainable and healthy food sources for the expanding global population.

Here, we focus on precision fermentation in protein production. Precision fermentation is an approach using microorganisms as “factories” to convert simple sugars into desired food ingredients, such as proteins or lipids, through fermentation within large industrial bioreactors. Its outputs are often sold as individual food ingredients to other businesses to be incorporated into food products for consumers. Fermentation-produced proteins (FPP) are proteins created by applying the precision fermentation technique. 

What are the environmental impacts of FPP?

Several previous Thought for Food articles have discussed Life Cycle Assessment (LCA) to help us understand the environmental impacts of food. However, there are few LCA publications or data for FPP. In fact, only two peer-reviewed scientific articles on the topic exist, with a few other commercial reports or student theses available online. This data is essential to support any environmental claims made about the product. So, what can we learn from the limited data that currently exists?

Global warming potential

Greenhouse gas emissions were the most commonly assessed environmental indicator. Most sources claimed that FPP could potentially reduce greenhouse gas emissions compared to conventional animal production. A study by Järviö et al. in 2021 reported that fungal-derived ovalbumin protein production produced 7.5-17 kg CO2 equivalent/kg of product, compared to 26-32 kg CO2 equivalent/kg of product for chicken egg-derived ovalbumin powder. Perfect Day, a start-up company producing protein using precision fermentation, claimed that their whey protein had a 91.2-96.6% reduced carbon footprint compared to the total protein in dairy milk.

However, the work of Behm et al. in 2022 found that the carbon footprint of protein produced via precision fermentation ranged from 5.5 to 17.6 tonnes of CO2 equivalent/tonne of protein, similar to that of extracted traditional milk protein production, which measured 10 tonnes of CO2 equivalent/tonne of protein. The authors stated that sugar production and source of electricity (whether from renewable or non-renewable sources) will strongly influence the overall carbon footprint of precision fermentation. Hence, if sustainable carbon sources, renewable energy, and novel technology were applied, protein production via fermentation could have a lower carbon footprint than traditional animal protein production.

Land use

Cropland need depends on which crop is used to feed the fermentation, and likewise animal land use depends on the animal and the production system (e.g. intensive indoor farming or extensive grazing). FPP also needs land for the production facilities, in addition to cropland. The study of Järviö et al. found that fungal ovalbumin production required less land use than chicken egg white protein production: 4.1-4.5 m2/kg of protein, compared to 36-45 m2/kg of protein for chicken egg-derived ovalbumin. A master’s thesis from Helsinki University in 2023 also stated that the land use required for fermentation-produced protein was less than that for milk. It claimed 4.9 m2 was needed to produce 1 kg of FPP, compared to 273 m2/kg of protein from bovine milk. The land use for protein production via fermentation could be further minimised by using feedstocks such as agricultural byproducts or waste.

Water consumption

Water consumption is similarly challenging to quantify due to the variation depending on crop feedstock and the location of production. Water scarcity footprint is important here, and depends on the availability of water in the location from which it is drawn: high water use is far more of a problem in arid regions compared to temperate regions.

Two contrasting views exist from the papers reviewed about the water use associated with FPP and traditional protein production. Perfect Day whey protein was claimed to consume 73.9 L water/kg of protein, up to 99% less blue water than bovine milk. The thesis study in 2023 found that the water consumption for FPP of 11.5 m3/kg of protein was lower than that for milk of 303 m3/kg of protein. In contrast, Behm et al. reported that the water footprint of FPP ranged from 88-5030 m3 world eq./tonne protein, similar to that of extracted milk protein production at 290–11,300 m3 world eq./tonne protein. If sugar crops used for precision fermentation are cultivated in places with readily available water and energy used in precision fermentation is not derived from water-intensive sources, FPP can have a lower water footprint when compared to dairy milk protein.

Energy demand

It is difficult to come up with a clear comparison between FPP energy use and that of traditional animal agriculture, because so much variation and uncertainty exist. Perfect Day claimed that the energy consumption of FPP was less than that of dairy milk. The company reported requiring 56.3 MJ/kg of protein for Perfect Day whey protein, which was 28.9-59.7% lower than that for total protein in milk. The results of Järviö et al. found that renewable energy demand for fungal protein production of 25 MJ/kg of protein was significantly less than that of chicken egg protein, at 230-250 MJ/kg of protein. wever, the master’s thesis on the topic reported that the total energy demand of FPP and milk were 299 MJ/kg of protein and 185 MJ/kg of protein respectively.

The energy demand depends on sugar production and the details of the fermentation process. Hence, if renewable electricity and sustainable sources of sugar were used, there could be a potential reduction in energy requirements of FPP compared to traditional animal protein production.

Putting together diverse conclusions

To sum up, by switching to sustainable sugar production, renewable electricity and innovative production systems, protein production via precision fermentation could have lower environmental impacts than animal-derived proteins.

However, FPP provides a single nutrient, namely protein, while the animal-sourced foods used as a comparison offer a diverse array of essential nutrients crucial for human nutrition, in addition to protein. These include carbohydrates for energy, fats essential for bodily functions, vitamins necessary for metabolic processes, and minerals vital for overall health. The global population requires complete, balanced nutrition, therefore the formats and combinations in which FPP is ultimately consumed are of critical importance.

Furthermore, FPP in food production is an emerging concept with limited available data. To reiterate, there have been only two peer-reviewed articles on its environmental impact. Most cellular agriculture research is based on findings that are not peer-reviewed and mainly from vested interests. Thus, additional peer-reviewed research is necessary to fully understand the impact of precision fermentation on the environment. Some of the questions for future research could be:

  • Could recycled waste products from fermentation serve as a sustainable feedstock to mitigate the environmental footprint?
  • How can energy-efficient fermentation technologies, renewable energy sources, and sustainable carbon sources serve as integrated methods to reduce the environmental footprint of protein fermentation?
  • Would FPP production come out on top when conducted on a large commercial scale?

To help in understanding these questions, the Sustainable Nutrition Initiative® team have developed an interactive model to understand the inputs and outputs of FPP when scaled to be a significant proportion of global protein supply. Watch this space for an upcoming standalone FPP model and integration of this work into the DELTA Model®.

 

This Thought for Food was written by Quinn Vy, a summer intern, with the support of the SNi team.



Professor Warren McNabb
Warren McNabb is a Professor of Nutritional Science at the Riddet Institute; one of New Zealand’s Centres of Research Excellence (CoRE), hosted by Massey University. He leads SNi® and his research interests include digestive physiology and metabolism, nutrition for health, and sustainable nutrition.
Project Leader | W.McNabb@massey.ac.nz
Professor Warren McNabb
Warren McNabb is a Professor of Nutritional Science at the Riddet Institute; one of New Zealand’s Centres of Research Excellence (CoRE), hosted by Massey University. He leads SNi® and his research interests include digestive physiology and metabolism, nutrition for health, and sustainable nutrition.
Project Leader | W.McNabb@massey.ac.nz
Dr Nick Smith
Nick works as a mathematical modeller on the Riddet Institute SNi®. He is responsible for a wide range of SNi's work and the continued development of the SNi models like the DELTA Model®. This is a tool for investigating how global food production meets global nutritional requirements as part of a sustainable food system.
Research Officer
Dr Nick Smith
Nick works as a mathematical modeller on the Riddet Institute SNi®. He is responsible for a wide range of SNi's work and the continued development of the SNi models like the DELTA Model®. This is a tool for investigating how global food production meets global nutritional requirements as part of a sustainable food system.
Research Officer
Dr Andrew Fletcher
Andrew is a Chemical Engineer with a PhD in process control and modelling. Andrew is a Honorary Fellow at the Riddet Institute and has been involved with SNi® since the outset. He is based at the Fonterra Research and Development Centre in Palmerston North and is involved in a range of research, management and strategy roles.
Honorary Fellow
Dr Andrew Fletcher
Andrew is a Chemical Engineer with a PhD in process control and modelling. Andrew is a Honorary Fellow at the Riddet Institute and has been involved with SNi® since the outset. He is based at the Fonterra Research and Development Centre in Palmerston North and is involved in a range of research, management and strategy roles.
Honorary Fellow
Professor Jeremy Hill
Professor Jeremy Hill has played a major role in developing SNi®. He has also been involved in developing strategic partnerships between Fonterra and the Riddet Institute. For example, the establishment of three Professorial Chairs in Food Material Science, Nutrition, and Consumer and Sensory Science. Jeremy is the Chief Science and Technology Officer at Fonterra.
Adjunct Professor
Professor Jeremy Hill
Professor Jeremy Hill has played a major role in developing SNi®. He has also been involved in developing strategic partnerships between Fonterra and the Riddet Institute. For example, the establishment of three Professorial Chairs in Food Material Science, Nutrition, and Consumer and Sensory Science. Jeremy is the Chief Science and Technology Officer at Fonterra.
Adjunct Professor
Dr Mahya Tavan
Mahya is a postdoctoral research fellow working on the development of the iOTA model. iOTA is a dietary optimisation tool for designing sustainable diets that are nutritious, acceptable and affordable. Prior to joining SNi®, Mahya held a research role at the University of Melbourne, Australia where she carried out various research projects on sustainable food production, resource use efficiency and biofortification of fresh food.
Postdoctoral Research Fellow
Dr Mahya Tavan
Mahya is a postdoctoral research fellow working on the development of the iOTA model. iOTA is a dietary optimisation tool for designing sustainable diets that are nutritious, acceptable and affordable. Prior to joining SNi®, Mahya held a research role at the University of Melbourne, Australia where she carried out various research projects on sustainable food production, resource use efficiency and biofortification of fresh food.
Postdoctoral Research Fellow
Raquel Lozano
Raquel is a postdoctoral research fellow creating models for national food systems. Her PhD research focused on helping design horticultural packaging systems to minimise the environmental impact. Raquel was awarded the International Society of Horticultural Sciences Young Minds Award in 2023, and is keen to use mathematical modelling to provide holistic information to decision-makers in the area of sustainable nutrition.
Postdoctoral Research Fellow
Raquel Lozano
Raquel is a Postdoctoral Research Fellow creating models for national food systems. Her PhD research focused on helping design horticultural packaging systems to minimise the environmental impact. Raquel was awarded the International Society of Horticultural Sciences Young Minds Award in 2023, and is keen to use mathematical modelling to provide holistic information to decision-makers in the area of sustainable nutrition.
Postdoctoral Research Fellow
Patricia Soh
Prior to her current PhD, Patricia attained a Master of Science in Human Nutrition at Massey University, Albany. The current focus of her PhD is investigating nutritional concerns within vegan diets.
PhD Student
Patricia Soh
Prior to her current PhD, Patricia attained a Master of Science in Human Nutrition at Massey University, Albany. The current focus of her PhD is investigating nutritional concerns within vegan diets.
PhD Student
Ejovi Abafe
Prior to his current PhD, Ejovi obtained a Master’s and a Bachelor’s degree in Agricultural Economics from the University of South Africa (UNISA) and Delta State University, Nigeria. The current focus of his PhD at the Riddet Institute is Global land use for the delivery of nutrition.
PhD Student
Ejovi Abafe
Prior to his current PhD, Ejovi obtained a Master’s and a Bachelor’s degree in Agricultural Economics from the University of South Africa (UNISA) and Delta State University, Nigeria. The current focus of his PhD at the Riddet Institute is Global land use for the delivery of nutrition.
PhD Student
Justine Coomson
Prior to her current PhD, Justine obtained a Masters degree in Population, Family and Reproductive Health and a Bachelor's degree in Dietetics from the University of Ghana. Justine has worked as a research assistant and a clinical dietician in Ghana before coming to New Zealand. The current focus on her PhD is the impact of biofortification and supplementation to diets.
PhD Student
Justine Coomson
Prior to her current PhD, Justine obtained a Masters degree in Population, Family and Reproductive Health and a Bachelor's degree in Dietetics from the University of Ghana. Justine has worked as a research assistant and a clinical dietician in Ghana before coming to New Zealand. The current focus on her PhD is the impact of biofortification and supplementation to diets.
PhD Student
Hannah Ramsay
Hannah is the Project Manager for SNi®. She started her career in the Riddet Institute when she first came to New Zealand and has since done project and event work across various educational institutes. The opportunity to return to Project Management at the Riddet Institute was very welcome, especially given the fascinating research and mahi conducted as part of SNi®.
Project Manager | H.Ramsay@massey.ac.nz
Hannah Ramsay
Hannah is the Project Manager for SNi®. She started her career in the Riddet Institute when she first came to New Zealand and has since done project and event work across various educational institutes. The opportunity to return to Project Management at the Riddet Institute was very welcome, especially given the fascinating research and mahi conducted as part of SNi®.
Project Manager | H.Ramsay@massey.ac.nz
Dr Amelia Barker
Amelia is a Communications Officer at the Riddet Institute. She has many years experience in digital media communications at various organisations. Amelia is passionate about research and enjoys promoting the fantastic mahi (work) that SNi® does.
Communications Officer
Amelia Barker
Amelia is a Communications Officer at the Riddet Institute. She has many years experience in digital media communications at various organisations. Amelia is passionate about research and enjoys promoting the fantastic mahi (work) that SNi® does.
Communications Officer
Rangimarie Hunia
Rangimarie Hunia was appointed an alternate director of Te Ohu Kaimoana at the beginning of 2015 before being appointed a full director in November 2015, and Chair in July 2019. The first wahine (woman) Chair in the history of Te Ohu Kaimoana. In 2017, she was appointed a Chair of Te Pūtea Whakatupu Trust. In 2016, she was appointed Chief Executive of Ngāti Whātua Ōrakei Whai Maia. Whai Maia is responsible for the well-being of its 5,000 tribal members and focuses on education, health, employment and environmental areas. She played an active role as a member of the Iwi Working Group that was established to facilitate understanding and iwi decision making in response to the 11-year Review of Māori Fisheries Settlement entities. Rangimarie is also a member of Global Women and was a finalist in the Westpac Women of Influence Awards 2014.
Ngāti Whātua Chair of the SNi® International Advisory Group Chief Executive of Ngāti Whātua Ōrakei Whai Maia
Rangimarie Hunia
Rangimarie Hunia was appointed an alternate director of Te Ohu Kaimoana at the beginning of 2015 before being appointed a full director in November 2015, and Chair in July 2019. The first wahine (woman) Chair in the history of Te Ohu Kaimoana. In 2017, she was appointed a Chair of Te Pūtea Whakatupu Trust. In 2016, she was appointed Chief Executive of Ngāti Whātua Ōrakei Whai Maia. Whai Maia is responsible for the well-being of its 5,000 tribal members and focuses on education, health, employment and environmental areas. She played an active role as a member of the Iwi Working Group that was established to facilitate understanding and iwi decision making in response to the 11-year Review of Māori Fisheries Settlement entities. Rangimarie is also a member of Global Women and was a finalist in the Westpac Women of Influence Awards 2014.
Ngāti Whātua Chair of SNi® International Advisory Group Chief Executive of Ngāti Whātua Ōrakei Whai Maia
Jeroen Dijkman
Dr. Jeroen Dijkman is the founding head of the Nestlé Institute of Agricultural Sciences at Nestlé Research. The Institute aims to translate novel agricultural science into concrete applications and to identify and develop the most promising regenerative agriculture technologies. Headquartered in Lausanne, Switzerland, the organization has a decentralized structure and incorporates Nestlé’s existing plant sciences research facilities in France, as well as numerous research and reference farms around the world. The Institute has three focus areas: plant sciences, dairy-livestock sciences and agricultural system sciences. Jeroen has worked for over 30 years, in all major regions of the world, with bi- and multi-lateral donors, i-NGOs, international and national research centres, the World Bank, UN agencies and the private sector on finding ways to use research and innovation to transition agri-food systems towards more productive but also more sustainable and socially inclusive pathways. In his last two assignments prior to taking up his current position, Jeroen combined the roles of Director (International) of the New Zealand Agricultural Greenhouse Gas Research Centre and the Senior Technical Adviser of the UN Environment, Climate and Clean Air Coalition agriculture initiative. Subsequently, he was the Managing Director of the Animal Sciences Group, Wageningen University and Research. The Animal Sciences Group consists of the Department of Animal Sciences of Wageningen University and three Wageningen Research institutes: Wageningen Bio-veterinary Research, Wageningen Livestock Research and Wageningen Marine Research.
Head of Nestlé Institute of Agricultural Sciences
Jeroen Dijkman
Dr. Jeroen Dijkman is the founding head of the Nestlé Institute of Agricultural Sciences at Nestlé Research. The Institute aims to translate novel agricultural science into concrete applications and to identify and develop the most promising regenerative agriculture technologies. Headquartered in Lausanne, Switzerland, the organization has a decentralized structure and incorporates Nestlé’s existing plant sciences research facilities in France, as well as numerous research and reference farms around the world. The Institute has three focus areas: plant sciences, dairy-livestock sciences and agricultural system sciences. Jeroen has worked for over 30 years, in all major regions of the world, with bi- and multi-lateral donors, i-NGOs, international and national research centres, the World Bank, UN agencies and the private sector on finding ways to use research and innovation to transition agri-food systems towards more productive but also more sustainable and socially inclusive pathways. In his last two assignments prior to taking up his current position, Jeroen combined the roles of Director (International) of the New Zealand Agricultural Greenhouse Gas Research Centre and the Senior Technical Adviser of the UN Environment, Climate and Clean Air Coalition agriculture initiative. Subsequently, he was the Managing Director of the Animal Sciences Group, Wageningen University and Research. The Animal Sciences Group consists of the Department of Animal Sciences of Wageningen University and three Wageningen Research institutes: Wageningen Bio-veterinary Research, Wageningen Livestock Research and Wageningen Marine Research.
Head of Nestlé Institute of Agricultural Sciences
Berry Marttin
Berry Marttin was born and raised in Brazil. Over the course of his career at Rabobank, he gained extensive experience as an international banker in both wholesale and retail banking, working in various senior executive positions in Australia, Indonesia, Hong Kong, Curacao and Brazil. Mr Marttin moved to the Netherlands in 2004 to become Chairman of the Board of Directors of Rabobank Amsterdam. In 2009, he joined the Managing Board with special focus on Rabobank’s international Wholesale and Rural banking activities and further responsibilities including Leasing (DLL), Rabo Carbon Bank and RaboResearch. His principal other activities outside Rabobank include serving as President of the EACB (European Association of Co-operative Banks) and Member of the Board of Neumann Foundation. Moreover, Mr Marttin serves as the first Chairman of the Global Steering Committee of the Food Action Alliance, where World Economic Forum together with IFAD, WBCSD, CIAT, AfDB and Rabobank and over 20 global leaders unite to deploy large scale action through game changing initiatives for food systems transformation. In 2021, he was invited to join the UN Food Systems Summit Champions network, a network encompassing leadership from a broad range of constituencies, in all parts of the world, who are championing food systems and food systems transformation.
Former Member of the Managing Board Rabobank Group
Berry Marttin
Berry Marttin was born and raised in Brazil. Over the course of his career at Rabobank, he has gained extensive experience as an international banker in both wholesale and retail banking, working in various senior executive positions in Australia, Indonesia, Hong Kong, Curacao and Brazil. Mr Marttin moved to the Netherlands in 2004 to become Chairman of the Board of Directors of Rabobank Amsterdam. In 2009, he joined the Managing Board with special focus on Rabobank’s international Wholesale and Rural banking activities and further responsibilities including Leasing (DLL), Rabo Carbon Bank and RaboResearch. His principal other activities outside Rabobank include serving as President of the EACB (European Association of Co-operative Banks) and Member of the Board of Neumann Foundation. Moreover, Mr Marttin serves as the first Chairman of the Global Steering Committee of the Food Action Alliance, where World Economic Forum together with IFAD, WBCSD, CIAT, AfDB and Rabobank and over 20 global leaders unite to deploy large scale action through game changing initiatives for food systems transformation. In 2021, he was invited to join the UN Food Systems Summit Champions network, a network encompassing leadership from a broad range of constituencies, in all parts of the world, who are championing food systems and food systems transformation.
Member of the Managing Board Rabobank Group
Dr Jason Clay
Jason Clay is the Senior Vice President for Markets and Executive Director of the Markets Institute at WWF, which was created to identify and address emerging global issues, trends, and tools impacting conservation in more timely, cost-effective, and scalable ways. His career has ranged from working on a family farm and for the US Department of Agriculture. He taught at Harvard and Yale and spent more than 35 years with human rights and environmental NGOs. In 1988, Clay founded Rainforest Marketing, set up a trading company within an NGO, helped Indigenous people and local communities access global markets, and launched Ben & Jerry’s Rainforest Crunch, plus more than 200 other products with sales of $100 million. From 1999 to 2003, he co-directed a WWF, the World Bank, UN FAO, and NACA consortium to identify the most significant environmental and social impacts of shrimp aquaculture, as well as practices to reduce them. From 2004 to 2012, he convened multistakeholder roundtables to create performance-based standards for commodities including salmon, soy, sugarcane, cotton, and beef. He developed WWF’s Market Transformation program in 2006 to work on agriculture, aquaculture, livestock, and corporate engagement. Clay continues to lead WWF-US efforts to improve private sector supply chain management and help their producers address the most significant impacts. In 2008, he created the Carbon and Commodities program to address supply chain GHG emissions. He has helped whole sectors improve their sustainability performance (e.g., the Global Salmon Initiative). He is now working with the global leather industry to support a DCF leather fund and is testing support for a 1% environmental performance payments to support the transition costs and incentives to finance what producers need to do to become legal and deforestation and conversion free. He is launching a two-year proof of concept for Codex Planetarius, a set of minimum global standards to reduce the key impacts of food and commodities traded internationally. Clay has authored 18 books and 500 articles, and has given more than 1,500 invited presentations. He studied anthropology and agriculture at Harvard, the London School of Economics, and Cornell (PhD).
Senior Vice President, Markets at World Wildlife Fund (WWF)
Dr Jason Clay
Jason Clay is the Senior Vice President for Markets and Executive Director of the Markets Institute at WWF, which was created to identify and address emerging global issues, trends, and tools impacting conservation in more timely, cost-effective, and scalable ways. His career has ranged from working on a family farm and for the US Department of Agriculture. He taught at Harvard and Yale and spent more than 35 years with human rights and environmental NGOs. In 1988, Clay founded Rainforest Marketing, set up a trading company within an NGO, helped Indigenous people and local communities access global markets, and launched Ben & Jerry’s Rainforest Crunch, plus more than 200 other products with sales of $100 million. From 1999 to 2003, he co-directed a WWF, the World Bank, UN FAO, and NACA consortium to identify the most significant environmental and social impacts of shrimp aquaculture, as well as practices to reduce them. From 2004 to 2012, he convened multistakeholder roundtables to create performance-based standards for commodities including salmon, soy, sugarcane, cotton, and beef. He developed WWF’s Market Transformation program in 2006 to work on agriculture, aquaculture, livestock, and corporate engagement. Clay continues to lead WWF-US efforts to improve private sector supply chain management and help their producers address the most significant impacts. In 2008, he created the Carbon and Commodities program to address supply chain GHG emissions. He has helped whole sectors improve their sustainability performance (e.g., the Global Salmon Initiative). He is now working with the global leather industry to support a DCF leather fund and is testing support for a 1% environmental performance payments to support the transition costs and incentives to finance what producers need to do to become legal and deforestation and conversion free. He is launching a two-year proof of concept for Codex Planetarius, a set of minimum global standards to reduce the key impacts of food and commodities traded internationally. Clay has authored 18 books and 500 articles, and has given more than 1,500 invited presentations. He studied anthropology and agriculture at Harvard, the London School of Economics, and Cornell (PhD).
Senior Vice President, Markets at World Wildlife Fund (WWF)
Professor Manny Noakes
Professor Manny Noakes has a PhD in nutrition as well as having trained as a dietitian in her earlier years. She is more recently a graduate of the Australian Institute of Company Directors. Prof Noakes is a former Director and Senior Principal Research Scientist, Nutrition and Health at CSIRO, Australia. She currently runs her own nutrition consultancy and is also a non-executive Director for Meat and Livestock Australia. She is considered a key opinion leader and advisor in nutrition and health, has extensive media and public speaking experience. She has over 25 years’ experience in many fields of nutrition and health, and has undertaken numerous clinical dietary intervention trials in weight management, functional foods and cardiovascular health. She has also undertaken research on diet and sustainability and redefined the environmental agenda from a food and health perspective. Prof Noakes has authored more than 200 peer-reviewed publications which have been cited more than 9000 times and has an H index of 52. She was instrumental in the development and release of five editions of the CSIRO Total Wellbeing Diet, which was launched in 2004 and has been translated into 17 languages and sold over one million copies in Australia. The Total Wellbeing Diet has been further commercialised to a successful online programme. Prof Noakes is the recipient of three CSIRO Medals, is a Distinguished Alumni of Flinders University, holds a research excellence award from the University of Adelaide and is a recipient of the Zonta Club Woman of International Achievement award.
Nutrition Consultant
Professor Manny Noakes
Professor Manny Noakes has a PhD in nutrition as well as having trained as a dietitian in her earlier years. She is more recently a graduate of the Australian Institute of Company Directors. Prof Noakes is a former Director and Senior Principal Research Scientist, Nutrition and Health at CSIRO, Australia. She currently runs her own nutrition consultancy and is also a non-executive Director for Meat and Livestock Australia. She is considered a key opinion leader and advisor in nutrition and health, has extensive media and public speaking experience. She has over 25 years’ experience in many fields of nutrition and health, and has undertaken numerous clinical dietary intervention trials in weight management, functional foods and cardiovascular health. She has also undertaken research on diet and sustainability and redefined the environmental agenda from a food and health perspective. Prof Noakes has authored more than 200 peer-reviewed publications which have been cited more than 9000 times and has an H index of 52. She was instrumental in the development and release of five editions of the CSIRO Total Wellbeing Diet, which was launched in 2004 and has been translated into 17 languages and sold over one million copies in Australia. The Total Wellbeing Diet has been further commercialised to a successful online programme. Prof Noakes is the recipient of three CSIRO Medals, is a Distinguished Alumni of Flinders University, holds a research excellence award from the University of Adelaide and is a recipient of the Zonta Club Woman of International Achievement award.
Nutrition Consultant
Lain Jager
Lain Jager is best known for his time with the hugely successful kiwifruit marketer Zespri where he was CEO from 2008 to 2017. During his tenure as CEO, Zespri grew strongly through the impact and recovery from the bacterial vine disease Psa, grower returns doubled, and the share price grew from $1.00 to $8.00. Today, Lain is involved in a range of investment projects in Tourism and Agribusiness, serves as a Director on several Boards, was the Chairman of the Primary Sector Council that produced the Fit for a Better World Report focused on the New Zealand Food and Fibre Sector, and is the Co-Chair of Te Puna Whakaaronui – a Food and Fibre think tank. Lain and his wife Debra live on a lifestyle block in Tauranga, New Zealand.
Chair of the Thought Leaders Group for Te Puna Whakaaronui Food and Fibre Think Tank
Lain Jager
Lain Jager is best known for his time with the hugely successful kiwifruit marketer Zespri where he was CEO from 2008 to 2017. During his tenure as CEO, Zespri grew strongly through the impact and recovery from the bacterial vine disease Psa, grower returns doubled, and the share price grew from $1.00 to $8.00. Today, Lain is involved in a range of investment projects in Tourism and Agribusiness, serves as a Director on several Boards, was the Chairman of the Primary Sector Council that produced the Fit for a Better World Report focused on the New Zealand Food and Fibre Sector, and is the Co-Chair of Te Puna Whakaaronui – a Food and Fibre think tank. Lain and his wife Debra live on a lifestyle block in Tauranga, New Zealand.
Chair of the Thought Leaders Group for Te Puna Whakaaronui Food and Fibre Think Tank
Samuel Thevasagayam
Samuel Thevasagayam is the Director of Livestock and Aquaculture within the Agriculture Development Program at the Bill & Melinda Gates Foundation, where he oversees the implementation of foundation’s strategy in animal health, animal production, animal nutrition, animal systems and livestock off-take markets in sub-Saharan Africa and South Asia. Samuel started his career as a small animal clinician and lecturer at the University of Peradeniya, Sri Lanka. He then moved to work in academic research, Pharmaceutical R&D (veterinary and human), Business Development and the not-for profit sector, living/working in four continents before joining the Gates Foundation in 2012. Samuel graduated from the faculty of Veterinary Medicine and Animal Sciences of the University of Peradeniya, Sri Lanka. Gained his PhD in veterinary virology from the University of Hertfordshire for his research on foot-and-mouth disease virus at the Pirbright Institute and holds an MBA from the University of Oxford. He is a Fellow of the Royal Society of Biology.
Director of Livestock and Aquaculture within the Agriculture Development Program, Bill & Melinda Gates Foundation
Samuel Thevasagayam
Samuel Thevasagayam is the Director of Livestock and Aquaculture within the Agriculture Development Program at the Bill & Melinda Gates Foundation, where he oversees the implementation of foundation’s strategy in animal health, animal production, animal nutrition, animal systems and livestock off-take markets in sub-Saharan Africa and South Asia. Samuel started his career as a small animal clinician and lecturer at the University of Peradeniya, Sri Lanka. He then moved to work in academic research, Pharmaceutical R&D (veterinary and human), Business Development and the not-for profit sector, living/working in four continents before joining the Gates Foundation in 2012. Samuel graduated from the faculty of Veterinary Medicine and Animal Sciences of the University of Peradeniya, Sri Lanka. Gained his PhD in veterinary virology from the University of Hertfordshire for his research on foot-and-mouth disease virus at the Pirbright Institute and holds an MBA from the University of Oxford. He is a Fellow of the Royal Society of Biology.
Director of Livestock and Aquaculture within the Agriculture Development Program, Bill & Melinda Gates Foundation
Natalie Ahlborn
Natalie's role is to inform the SNi from a nutritional perspective. She also supports the team by representing SNi's work through speaking engagements and other outputs.
Postdoctoral Research Fellow
Patricia Soh
Prior to her current PhD, Patricia attained a Master of Science in Human Nutrition at Massey University, Albany. The current focus of her PhD is investigating nutritional concerns within vegan diets.
PhD Student
Copy link
Powered by Social Snap