Emerging alternative food protein sources: production process, quality parameters, and safety point of view

Abstract

The rise in the global population has increased the demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land and freshwater supply and contribute to substantial negative environmental impacts. Consequently, there has been an emphasis on identifying alternative sources of edible proteins that are more sustainable, sustainable, ethical, and healthy. This review provides a critical report on future food protein sources including: plant, cultured meat, insect, and microbial, as alternative sources to traditional animal-based sources. The technical challenges associated with the production process of alternative protein sources are discussed. The most important quality parameters of alternative proteins, such as: protein composition and digestibility, allergenicity, functional and sensory attributes, and safety regulations have been documented. Lastly, future direction and conclusion have been made on future protein trends. However, further regulatory norms need to develop for safe consumption and distribution around the world.

Keywords:

• Climate change
• proteins
• manufacturing
• sustainable production
• food security

Authors’ contributions

Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Karthik Sajith Babu, Priyamvada Thorakkattu, Reshma Krishnan, and Sajeeb Abdullah: searched and collected literature, compiled data and drafted the manuscript. Alaa El-din A. Bekhit, David Julian McClements, and Chalat Santivarangkna: interpreted the data and revise critically for important intellectual content. Nilesh Prakash Nirmal: conceive the work, revised the manuscript, interpreted the data and supervise the whole process. All authors are agreed for their accountable contributions and approval of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability

No data was used for the research described in the article.

Additional information

Funding

This research work is supported by Mahidol University, Thailand.