Current challenges of alternative proteins as future foods

• Published in: NPJ science of food Vol. 8; no. 1; pp. 53 - 14
• Main Authors: Malila, Yuwares, Owolabi, Iyiola O, Chotanaphuti, Tanai, Sakdibhornssup, Napat, Elliott, Christopher T, Visessanguan, Wonnop, Karoonuthaisiri, Nitsara, Petchkongkaew, Awanwee
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group 15.08.2024; Nature Portfolio
• Subjects: Cultured meat; Environmental impact; Food; Food industry; Food intake; Food security; Insects; Meat; Microorganisms; Natural resources; Plant-based foods; Proteins; Seafood
• ISSN: 2396-8370; 2396-8370
• DOI: 10.1038/s41538-024-00291-w

AbstractGlobal demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.