Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Abstract

Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review’s intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.

Keywords:

• food design
• food safety
• functionality
• microbial proteins
• plant proteins

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

F. Boukid collected, drafted, and wrote the review. C M. Rosell, S. Rosene, S. Bover-Cid and C. Massimo contributed into the design of the framework of this review and critically revised different sections of the draft. All authors contributed into the revision of the manuscript and read and approved the submitted manuscript.

Additional information

Funding

This work was supported by CERCA Programme (Generalitat de Catalunya). C. M. Rosell would like to acknowledge the support from Generalitat Valenciana (Project Prometeo 2017/189).