Tofu's Reign: Plant-based powerhouse overtakes beef and dairy

Tofu has been identified as the most efficient source of protein when evaluated simultaneously by nutritional value, consumer cost, and environmental impact. The findings are part of a 20-item ranking published in the journal "Frontiers in Sustainable Food Systems," compiled by Dr. Chris Macdonald from the University of Cambridge. The analysis indicates that tofu outperforms not only beef but also fish and dairy products in total score. The researcher utilized a multi-dimensional scoring system based on three primary blocks: Environmental footprint: Greenhouse gas emissions, water resource consumption intensity, water pollution, and land use. Nutritional profile: Saturated fat content, salt levels, and the completeness of the amino acid composition. Economic accessibility: The cost of protein for the consumer. Plant-based sources topped the ranking, led by tofu, chia seeds, and various legumes. In contrast, mutton and cheeses—specifically cheddar and mozzarella—were positioned at the bottom of the list. According to the study, animal products score poorly primarily due to the high greenhouse gas emissions produced per gram of protein.