Red clover as a novel source of protein for human consumption: from extraction to consumer acceptance.

The aim of this study is to assess the feasibility of developing an acceptable novel source of protein for human consumption with low environmental impact that still meets the nutritional protein requirement of the UK's population.
This matters because as the UK is aiming to make its food systems more sustainable; adapting to production strategies that require minimum resources and maximum use of potential biomass will help make UK's sustainability goals achievable. With the increase of NCDs, consumers are also looking for healthier alternatives in their diet, and plant-based diets have been reported to lower the prevalence or alleviate some of these diseases. This calls for a need for more alternative healthy options in the market that consumers can choose from.