Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Life Cycle Assessments (LCA) were performed to assess the environmental performance of 4 new fermented food products that mix animal (milk) and plant (pea) protein sources in different ratios (100% Pea, 75% Pea-25% Milk, 50% Pea-50% Milk, 25% Pea-75% Milk). The system perimeter goes from the agricultural production of the ingredients to the ready-to-eat products. Environmental impact results were obtained for 1 kg of ready-to-eat product, for all the environmental indicators calculated by the EF 3.0 Method on the SimaPro software. Life cycle inventories included the different flows in the LCA (raw materials, energy, water, cleaning products, packaging, transport, wastes). Foreground data have been acquired on the manufacturing site, background data were taken from the Ecoinvent 3.6 database. The dataset contains details on products, processes, equipment, infrastructures, mass and energy flows, Life Cycle Inventories (LCI) and Life Cycle Impact Assessment (LCIA) results.

本研究采用生命周期评估（Life Cycle Assessments, LCA）方法，对4款以不同比例混合动物源（牛乳）与植物源（豌豆）蛋白的新型发酵食品的环境表现开展评估，这4款产品分别为100%豌豆蛋白、75%豌豆蛋白-25%牛乳蛋白、50%豌豆蛋白-50%牛乳蛋白、25%豌豆蛋白-75%牛乳蛋白。该研究的系统边界覆盖从原料农业生产至即食成品的全流程。以每千克即食成品为基准，通过SimaPro软件采用EF 3.0方法计算得到各环境影响指标结果。生命周期清单涵盖生命周期评估中的各类流态，包括原料、能源、水、清洁用品、包装、运输及废弃物。前台数据采集自生产现场，后台数据取自Ecoinvent 3.6数据库。本数据集包含产品、工艺、设备、基础设施、物质与能量流、生命周期清单（Life Cycle Inventories, LCI）以及生命周期影响评价（Life Cycle Impact Assessment, LCIA）结果的详细信息。