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Life Cycle Assessment of a High-Protein Ramen


The Center for Sustainable Systems at University of Michigan conducted for Borealis Foods a “cradle to grave” life cycle assessment of Chef Woo (CW) instant ramen noodle, a unique product that supplies 20g of plant-based complete protein per serving. The purpose of this study is to compare environmental impacts – chosen here as greenhouse gas emissions, fossil energy use, land use and water use – with those from supplying an equivalent amount of protein from meat, including beef, pork and chicken. In addition, we compare the high-protein ramen with a meal of regular ramen supplemented with pork or chicken to provide 20g protein total as well as a Beyond Burger patty (plant-based beef analog). A secondary purpose of the study is to highlight opportunities for improvement in the environmental performance of the Chef Woo product chain and provide Borealis Foods with a benchmark against which improvement efforts can be measured. The primary audiences are both internal stakeholders at Borealis Foods as well as external customers, consumers and interested stakeholders.

Borealis Foods Inc
Research Areas
Food & Agriculture
Food Systems and Consumer Products