title: A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour.
abstract: Feed and food production areinter aliareasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein-based pasta products proved to cause 0.57 kg CO₂ equivalents (CO₂eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.
authors.affiliation: Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany. anette@atb-potsdam.de.
authors.forename: Antonia
authors.initials: A
authors.lastname: Nette
authors.affiliation: Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany. pwolf@atb-potsdam.de.
authors.forename: Patricia
authors.initials: P
authors.lastname: Wolf
authors.affiliation: Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany. oschlueter@atb-potsdam.de.
authors.forename: Oliver
authors.initials: O
authors.lastname: Schlüter
authors.affiliation: Department Technology Assessment and Substance Flows, Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany. ameyer@atb-potsdam.de.
authors.forename: Andreas
authors.initials: A
authors.lastname: Meyer-Aurich
keywords: LCA; carbon footprint; pasta; pea flour; protein