Tofu ranked as best overall protein source in new study

A new study published in Frontiers in Sustainable Food Systems has identified tofu as the world’s best overall protein source based on a combination of health, accessibility, and environmental impact.

Chris Macdonald, a behavioral scientist at the University of Cambridge’s Lucy Cavendish College and founder of the Better Protein Institute, developed the Better Protein Institute (BPI) Score to evaluate 20 different plant-based and animal-based foods. The ranking utilizes two primary metrics: a Planet Score, which assesses greenhouse gas emissions, water pollution, and land and freshwater use, and a People Score, which evaluates sodium, saturated fat, cholesterol, protein completeness, affordability, and availability.

Under this combined scoring system, tofu ranked first, followed by chia seeds, beans, and quinoa. Conversely, animal-based proteins occupied the bottom of the rankings, with mozzarella, lamb, beef, and cheddar cheese placing last.