{"id":3092,"date":"2024-06-10T09:22:25","date_gmt":"2024-06-10T07:22:25","guid":{"rendered":"https:\/\/www.essensor.nl\/trends\/eiwittransitie\/"},"modified":"2025-01-24T11:02:58","modified_gmt":"2025-01-24T10:02:58","slug":"eiwittransitie","status":"publish","type":"trend","link":"https:\/\/www.essensor.nl\/en\/trends\/eiwittransitie\/","title":{"rendered":"Protein transition"},"content":{"rendered":"<p>The protein transition, the shift from animal proteins to vegetable proteins, is a crucial part of making the food chain more sustainable. Meat, especially beef, has a major impact on the environment. The Health Council recommends aiming for a diet with 60 percent vegetable proteins and 40 percent animal proteins. Eating no or less meat is one of the most impactful steps to significantly reduce this impact. Although more and more consumers are choosing to eat less meat, the switch to completely plant-based is still a big step for many. Hybrid products, which combine animal and vegetable proteins, offer a bridge for consumers who want to eat more sustainably, but do not want to give up meat completely.<\/p>\n","protected":false},"featured_media":1283,"template":"","meta":{"_acf_changed":false},"class_list":["post-3092","trend","type-trend","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.essensor.nl\/en\/wp-json\/wp\/v2\/trend\/3092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.essensor.nl\/en\/wp-json\/wp\/v2\/trend"}],"about":[{"href":"https:\/\/www.essensor.nl\/en\/wp-json\/wp\/v2\/types\/trend"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.essensor.nl\/en\/wp-json\/wp\/v2\/media\/1283"}],"wp:attachment":[{"href":"https:\/\/www.essensor.nl\/en\/wp-json\/wp\/v2\/media?parent=3092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}