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Chef Woo High-Protein Ramen Noodle Life Cycle Assessment: A Detailed Comparison with Animal-Based Protein Sources

CSS Publication Number
Full Publication Date
October 13, 2022

Rationale and objective: This study was conducted by The Center for Sustainable Systems at University of Michigan to provide environmental performance of replacing meat consumption with consumption of the novel plant-based Chef Woo (CW) ramen noodle, a unique product that supplies 20g of plant-based complete protein per serving. Typical wheat-based ramen provides 5 g of protein and Borealis Foods, the producer of the Chef Woo ramen noodle, seeks to make this shelf stable, high protein ramen noodle more widely accessible and affordable, particularly to low-income and other economically vulnerable consumers. The goal of the study is to conduct a comparative assessment of CW and beef, pork, chicken and a plant-based burger and to highlight opportunities for improvement in the environmental performance across the supply chain.

Soodeh Shockravi
Research Areas
Food Systems and Consumer Products
Publication Type
Conference Proceeding
Full Citation

Heller, M.C., G.A. Keoleian, S. Shockravi. (2022). Chef Woo high-protein ramen noodle life cycle assessment: A detailed comparison with animal-based protein sources.  Proceedings of the 13th International Conference on Life Cycle Assessment of Food (LCA Foods 2022), 12-14 October 2022, Lima Peru, p. 392-396. CSS22-27