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

  • Druid@lemmy.zipEnglish
    10·
    4 days ago
    • 1-2 packs of plain tofu, drained, cubed (about 200-400g)
    • add to a pan and fry it a little until it shrinks in size and gets a little golden from all sides
    • add soy sauce until it’s all coated and let it simmer and absorb the soy sauce a little
    • add a sweetener of your choice (agave syrup is the one I use), a good squeeze from the bottle is good
    • paprika powder
    • maybe MSG if you like the taste
    • salt a little if you don’t like MSG
    • serve :)