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1
Thiviya, Punniamoorthy, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, Othmane Merah, and Terrence Madhujith. "Seaweeds as a Source of Functional Proteins." Phycology 2, no. 2 (2022): 216–43. http://dx.doi.org/10.3390/phycology2020012.
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Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins have been proved for their antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, antimicrobial, and many other beneficial functional properties. Therefore, seaweed proteins can be a natural alternative source for functional food development. This paper discusses the compositional and nutritional aspects of seaweed protein, protein extraction techniques, functional properties of various seaweed proteins, as well as their safety for new product development and functional food applications.
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Pruthvi, Gowda Sudhakara. "Alternative Protein Source for Human Nutrition." Alternative Protein Source for Human Nutrition 8, no. 12 (2023): 8. https://doi.org/10.5281/zenodo.10427673.
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The aim of the study is to present and describe the alternative sources of protein, such as animal protein and plant protein, and protein metabolism. Also important is the role of protein in human health, and how important protein is for human health. This study explains the structural characteristics relating to the functional properties of proteins, and various deficiencies that are caused by the lack of protein in human health. Furthermore, a survey conducted to analyse what types of proteins are consumed by humans and how many people rely on plant protein or animal protein. Protein is important for most efficient health, homeostasis, and haematopoiesis. Getting sufficient protein can assist to hold lean muscle mass, save you anaemia and signs and symptoms of fatigue, and help a wholesome immune system. Animal supply ingredients are a terrific supply of protein, subsequently, there might be unique recognition of nutritious underutilized animal supply ingredients along with fit to be eaten insects. In this literature review, cutting-edge information on important principles in protein metabolisms such as absorption, transport, storage, utilization, and recycling are mentioned. It additionally discusses protein bioavailability and their dietary reputation assessment. Finally, the literature might be reviewed on techniques to deal with protein deficiency in human diets [1].
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Senaweera, Y. T., and H. A. Rathnayaka. "Plant Protein as an Alternative Source for Animal Protein: A Review." Journal of Nutrition and Food Sciences 3, no. 1 (2025): 61–88. https://doi.org/10.4038/jnfs.v3i1.17.
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Proteins, sourced from both plants and animals are essential components of the human diet. In order to meet the expanding consumer expectations, preserve environmental equilibrium, adhere to ethical norms, guarantee accessible dietary choices, improve the security of food, and address prevalent protein-energy deficiency, a progressive shift towards plant-based protein sources has become important. Proteins derived from plants are capable of supplying a complete protein diet and are rich sources of many essential amino acids and vital macronutrients. The main objective of this review is to present a generalized perspective of the significance of plant-based proteins and their contribution to preserving a higher standard lifestyle for humankind. Consequently, this review thoroughly investigates the nutritional significance of plant-based proteins, their efficient techniques of extraction and processing, their impacts on dietary habits, the applications of various food byproducts as a potential source of plant proteins, and the implications on the environment. Bioactive peptides with antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity are studied collectively with the functional and biological characteristics of protein hydrolysates derived from different protein sources. Furthermore, this review underlines the scientific hurdles for upcoming research attempts and focuses on novel approaches for enhancing the bio accessibility, the ability to digest, and sensory attributes of plant proteins.
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Khan, Noor Muhammad, Abdul Qadeer, Aamir Khan, et al. "ALTERNATIVE SOURCES OF PROTEINS IN FARM ANIMAL FEEDING." Journal of microbiology, biotechnology and food sciences 13, no. 5 (2024): e10605. http://dx.doi.org/10.55251/jmbfs.10605.
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The global demand for protein is on the rise owing to the exponential increase in the world population and to meet the global protein requirements, it is imperative to seek alternative sources of proteins in farm animal feeding. Recognizing the importance of proteins and the fact that a major portion of human protein requirements is derived from livestock in the form of meat, milk, and eggs, the available protein-feeding stuff in the form of soybean meal cannot be regarded as sufficient for feeding to livestock. Oil seeds such as rapeseed meal and canola meal have a crude protein content of 30%-40% and are widely used and hence a potential alternative protein source to soybean meal. Going forward, Grain legumes such as peas, faba beans, and lupins, another alternative source of proteins have the potential to replace traditional protein feeds completely or partially such as bone and fish meals. Duckweed with a protein content of 20%-45% is another plant-based potential protein source that can be employed in livestock feeding particularly pigs owing to its huge potential as a growth promoter as evidenced by studies in pigs and piglets. Because of their nutritional qualities and possible environmental advantages, insects represent another class of alternative protein sources that have enormous potential to function as sustainable protein sources. Several insect species have been assessed for use as animal feeds; the most promising ones include the yellow mealworm (Tenebrio molitor, TM), the common house fly (MD), and the black soldier fly (Hermetia illucens, HI). Byproducts from aquaculture and fisheries are abundant in macro- and micronutrients, and their utilisation can provide fishmeal and fish oil, which can then be further adapted for use as a source of protein in animal nutrition. Employing microalgae as an alternative source of protein in animal feeding is somehow a new concept. Many nutritional and toxicological studies have demonstrated the potential of algae biomass as a valued feed supplement or substitute for conventional protein sources such as soybean meal. While these alternative protein sources in livestock feeding may serve as useful tools, parameters such as feed safety and acceptability should be monitored based on feed safety regulations.
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Karmakar, Rimpa. "Insects: Alternative Protein Source for Human Diet." International Journal for Research in Applied Science and Engineering Technology 12, no. 11 (2024): 88–95. http://dx.doi.org/10.22214/ijraset.2024.64483.
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With a growing global population, substitute protein sources, in addition to traditional animal and plant-based proteins, will be required to meet global dietary protein requirements and assure world food safety. Insects have been suggested as a substitute protein dense food source that could be produced on a more economically viable and environmentally friendly commercial scale. Edible insects as a substitute for protein for human food and animal feed are appealing due to their low greenhouse gas emissions, high feed conversion efficiency, low land use, and ability to convert low value organic byproducts into high value protein products. Edible insects must be processed and transformed into delectable dishes. Food safety can be compromised by insect toxicity, pathogen contamination, spoilage during storage, and allergies. Consumer attitudes are a major issue in the Western world, and several strategies to encourage insect consumption have been proposed. Insects present a potential sustainable food source for humans due to their high nutritive value and ubiquitous presence. Insects can provide a reliable and sustainable source of high-quality animal protein once suitable species are identified and appropriate breeding methods are developed
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Liceaga, Andrea M., José Eleazar Aguilar-Toalá, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, and Adrián Hernández-Mendoza. "Insects as an Alternative Protein Source." Annual Review of Food Science and Technology 13, no. 1 (2022): 19–34. http://dx.doi.org/10.1146/annurev-food-052720-112443.
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The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing the vulnerability of food security. Efforts to develop alternative protein sources that are sustainable and can help alleviate global food shortage problems should be prioritized. Insects have been part of our diet for thousands of years and still are today, and market trends show a global increase in the number of food-grade insect producers. The global market for edible insects has been forecasted to reach US$8 billion by the year 2030. Insects are highly nutritious and have bioactive peptides with potential therapeutic effects. This review provides an overview of the consumption of insects from ancient to modern times, discusses the rationale for using insects as alternative protein sources, and presents a summary of the major insects consumed worldwide as well as a brief description of the traditional and novel technologies currently used to process insects and/or extract their nutritional components.
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Ramos, Luana Cristina da Silva, and Márcia Cristina Teixeira Ribeiro Vidigal. "Foam-Forming Properties of Alternative Vegetable Proteins." Journal of Engineering and Exact Sciences 8, no. 8 (2022): 14834–01. http://dx.doi.org/10.18540/jcecvl8iss8pp14834-01e.
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The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.
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Monsonego Ornan, Efrat, and Ram Reifen. "Revisiting Protein Quality Assessment to Include Alternative Proteins." Foods 11, no. 22 (2022): 3740. http://dx.doi.org/10.3390/foods11223740.
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The high demand for novel and existing sustainable protein sources (e.g., legumes, insects, algae, and cultured meat) to replace the animal-based sources is becoming crucial. This change in protein consumption calls for the re-evaluation of the current methods to assess their quality and bioavailability. The two conventional scores for PDCAAS (protein digestibility-corrected AA score) and DIAAS (Digestible Indispensable AA Score) have their limitations and have not been re-evaluated and updated to address plant and novel proteins’ quality. We suggest a sensitive physiological preclinical model that can rapidly and confidently address proteins from different sources. Our model is based on the postnatal growth, a major parameter for development and health in children, that influenced by environmental nutritional and lifestyle factors. Our results demonstrate that, with an appropriate amount of protein in the diet, almost all tested proteins performed as well as casein, the animal source. However, upon restriction (10% of calories), all alternative sources did not accomplish normal growth performance. Surprisingly, when compared to PDCAAS and DIAAS parameters obtained from the literature, no correlations were found between growth performance and these parameters, demonstrating their limitations.
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Abdullahi, Nura, Enerst Chukwusoro Igwe, and Munir Abba Dandago. "Benefits of using edibleinsects as alternative protein source." Croatian journal of food science and technology 14, no. 1 (2022): 25–38. http://dx.doi.org/10.17508/cjfst.2022.14.1.04.
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There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional benefits and environmental and economic advantages of using edibleinsects as food. Literature was gathered through an online search on the Science Direct database and Google Scholar, relevant papers published between January 2002 and November 2020 were cited. Edibleinsects are good source of essential nutrients. They are rich in proteins and essential amino acids, contain good quality lipids and significant amounts of important minerals. They are potential source of proteins for humans and animals. They can play an important role in global food security by providing essential nutrients to the increasing global population. This can only be achieved when more attention is given to their production and processing. Creating awareness among new consumers on their nutritional and environmental benefits and the development of food products with appealing sensory properties will surely improve their acceptance as food.
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Sari, Naufal Ananta, and Tina Nurkhoeriyati. "Chlorella-based protein for alternative protein source: a review." IOP Conference Series: Earth and Environmental Science 1488, no. 1 (2025): 012107. https://doi.org/10.1088/1755-1315/1488/1/012107.
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Abstract With the earth’s population growing, the demand for nutrition, including protein sources, also rises. An alternative to the conventional protein sources is proposed in the form of Chlorella-based protein. However, its protein extraction is hurdled by its rigid cell wall nature. This review discusses studies on improving the protein recovery level for various Chlorella species using extraction methods, including bead milling, chemical treatments, or enzymatic extraction. In addition, advanced techniques such as Three-Phase Partitioning (TPP) and its combination with enzymatic hydrolysis are briefly discussed.
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Son, E., and K. H. Kwon. "Microalgae as alternative proteins for the sustainable food industry: A review." Theory and practice of meat processing 8, no. 3 (2023): 212–19. http://dx.doi.org/10.21323/2414-438x-2023-8-3-212-219.
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This paper reviews the nutritional properties and consumer perceptions of microalgae foods through various recent studies on alternative protein sources. Food choices, including meat consumption, are a common concern for humanity. Thus, we focused on whether microalgae foods have a sufficient value as a protein source and what nutritional benefits they have. Based on existing papers, we conducted a systematic review using Web of Science, Google Scholar, and Scopus to comprehensively investigate and summarize the nutritional characteristics of microalgae, sustainable diets, and awareness of microalgae as an alternative protein source. Research has shown that microalgae have been consumed by humans as a protein source since ancient times, and contain enough protein to be used as an alternative protein source. They also have many other nutritional benefits, such as vitamins. We have found that consumers are increasingly interested in alternative protein sources, and the more they learn about microalgae, the more accepting they become. These results may suggest a need for further research to improve microalgae as an alternative protein source in the long run and develop them into a variety of foods.
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Zarei, Mohammad, Abdolsamad K. Amirkolaei, Jesse T. Trushenski, Wendy M. Sealey, Michael H. Schwarz, and Reza Ovissipour. "Sorghum as a Potential Valuable Aquafeed Ingredient: Nutritional Quality and Digestibility." Agriculture 12, no. 5 (2022): 669. http://dx.doi.org/10.3390/agriculture12050669.
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The world population is increasing, and our current agricultural practices are not sustainable enough to address the concerns. Alternative proteins including plant-based proteins would provide a more sustainable source of food and feed ingredients. Among food systems, the aquaculture industry is rapidly growing, while still depending on marine sources as a main source of protein. Thus, using alternative plant-based proteins as a source for developing aquafeed would make this industry more viable. Sorghum is a valuable grain with high protein contents, proper mineral and fatty acids balance, and is available all around the world. However, sorghum has not been used widely for aquafeed development. In this review article, we cover sorghum production, composition, sorghum as a protein source for aquafeed development, and bioprocessing methods for enhancing the quality of sorghum.
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Kuhad, Ramesh Chander, Ajay Singh, K. K. Tripathi, R. K. Saxena, and Karl-Erik L. Eriksson. "Microorganisms as an Alternative Source of Protein." Nutrition Reviews 55, no. 3 (2009): 65–75. http://dx.doi.org/10.1111/j.1753-4887.1997.tb01599.x.
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Post, Mark J. "An alternative animal protein source: cultured beef." Annals of the New York Academy of Sciences 1328, no. 1 (2014): 29–33. http://dx.doi.org/10.1111/nyas.12569.
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Tuhumury, H. C. D. "Edible insects: Alternative protein for sustainable food and nutritional security." IOP Conference Series: Earth and Environmental Science 883, no. 1 (2021): 012029. http://dx.doi.org/10.1088/1755-1315/883/1/012029.
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Abstract Any food systems applied has to ensure that the food is secure for the people. Nutritional needs are considered integral to the food security concept and sustainability is also important. One of the nutritional needs in food is protein. Proteins mostly obtained from animal-based sources such as meat and fish, plant-based proteins, particularly legumes. However, the production of meat, more importantly ruminant meat is more and more argued for some issues including environment, food safety, and animal welfare. In order to ensure sustainable protein production, the dietary change would be to use alternative protein sources such as insects. In general, insects have high protein content and excellent production efficiency compared with other conventional protein food groups. It is necessarily important to develop the use of insects in various forms, including pastes or powders, concentrates or isolates which can be used further as ingredients or fortified agents in new food product formulations. This paper therefore explores the feature of edible insects as sustainable and viable food source that can contribute to food security including, types of edible insects as food and their nutritional compositions; and processing of edible insects. In conclusion, insects can contribute to sustainable food and nutritional security and be a part of the solution to protein shortages. Insect protein concentrates could potentially be an alternative protein source in food formulation.
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Researcher. "JELLYFISH – A RICH PROTEIN." International Journal of Zoology Research and Development (IJZRD) 2, no. 1 (2023): 1–9. https://doi.org/10.5281/zenodo.15561151.
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As global demand for sustainable protein sources rises in response to population growth, climate change, and diminishing marine resources, unconventional marine species like jellyfish have garnered increased attention. This paper examines the nutritional profile, ecological role, and bioavailability of jellyfish proteins, with a focus on their potential as an alternative protein source of life. Recent technological advances in processing and safety evaluation have accelerated interest in jellyfish-derived products for human consumption. Through a comprehensive literature review and data synthesis, this study identifies the nutritional value, challenges, and opportunities associated with jellyfish as a viable dietary protein source. Results indicate that jellyfish offer a low-fat, protein-rich alternative with minimal ecological footprint, supporting future food security goals.
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Shah, Kartik, Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Karthik Sajith Babu, and Nilesh Prakash Nirmal. "Entomophagy: A sustainable alternative towards food security." Advances in Nutrition and Food science, no. 05 (2022): 01–08. http://dx.doi.org/10.37722/anafs.2022601.
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Alternative proteins are mostly sought after because they are more sustainable than conventional protein sources. Prioritizing efforts to create more sustainable alternatives to animal proteins help to address the world's food scarcity and climate change issues. Edible insects in human foods and animal feeds is deemed to play a key role in future sustainable initiatives. In comparison to plant proteins, insect proteins have a higher total protein concentration and good amino acid composition. Due to their substantial levels of high-quality protein and other nutrients, they are considered superior to animal proteins. The market for insect protein is expected to grow significantly between 2022 and 2030, according to various forecasts. In particular, this review explains in detail the most recent developments in the insect protein space. This review assesses the current state of insects as an alternative protein source from production to application and also discusses on associated consumer acceptance. Overall, insect protein products appear to be a good substitute for traditional protein-rich products while lowering greenhouse gas emissions and it can also be a good way to deal with a protein supply deficit. Although, more research studies are needed to further explore its effect on digestibility, product performance, product quality, and health.
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Djuragic, O., S. Rakita, and D. Dragojlovic. "The possibilities of alternative protein use in animal nutrition." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012026. http://dx.doi.org/10.1088/1755-1315/854/1/012026.
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Abstract The Food and Agriculture Organization (FAO) predicts there will not be enough food for human and animal nutrition until 2050. Global demand for animal protein for human consumption is increasing, and this consequently increases the price of these ingredients. This will open several challenges to provide enough animal feed. In the European Union, the use of processed animal proteins in pig and poultry diets is prohibited due to the bovine spongiform encephalopathy (BSE) legislation, while globally, the land availability for soy cultivation is limited. The European food market is dependent on huge import of soybean, which is the main source of valuable proteins and one of the main ingredients in feeds. Feed ingredients must not contain antinutritive factors that would adversely affect animal production and must have an acceptable price. Some of the alternative plant sources of protein are fava beans, peas, lentils, hemp, different grain seeds, etc. To find alternative sources of protein of animal origin scientists are increasingly investigating the use of worm, snail or grasshopper meals and also marine organisms, usually algae, shells or starfish. Single cell proteins are a specific kind of protein from different microbial sources, including microalgae, yeast, fungi, and bacteria.
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Parrini, Silvia, Chiara Aquilani, Carolina Pugliese, Riccardo Bozzi, and Francesco Sirtori. "Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality." Animals 13, no. 3 (2023): 494. http://dx.doi.org/10.3390/ani13030494.
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Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers’ dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.
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P., Radhika. "Role of Insects as An Alternative Animal Protein Source in Poultry Feed." Science World a monthly e magazine 3, no. 7 (2023): 1619–21. https://doi.org/10.5281/zenodo.8190050.
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In developing countries, animal and plant proteins typically supply the amino acids (e.g. lysine, methionine and cysteine) in poultry feed. But, increase in the global demand for animal protein source due to population growth and economic development has become a challenge. And in this context, demand for poultry meat and eggs is expected to increase, as poultry industry is the major source of animal protein. In poultry diets majorly used components are energy and protein source. Commonly used protein source is soyabean meal (SBM) followed by fishmeal (FM). However, due to increased demand and reduced production the price of soyabean meal has been increasing. In the poultry sector cost of the feed itself accounts for 75 to 80% of the total cost of production and which is why there is a due need to find the best alternate source for protein. Using insect meal as an alternate source of protein in poultry feed is one best option.
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COLĂ, Mugurel, and Florica COLĂ. "ALTERNATIVE FODDER PROTEIN SOURCE FOR FEEDING DAIRY COWS." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 53, no. 1 (2023): 51–58. http://dx.doi.org/10.52846/aamc.v53i1.1437.
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The average milk production for the control lot was 34.7 kg / day / cow ±1.36 kg standard deviation, and for the experimental lot 35.4 kg / day / cow ±1.04 kg standard deviation. It is found an extra quantity of 0.7 kg milk for the experimental lot in report to the control lot. The milk production standardized to 3.5% fat, was for the control lot 34.61 kg/ day / cow , ± 1.30 kg standard deviation, and for the experimental lot, 35.89 kg/ day / cow± 1 kg standard deviation. We obtained an extra quantity of 1.280 kg milk.The forage consumption higher than the one necessary for the support functions determines an increase of the milk production corrected to 3.5% fat and of the forage
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Marlapati, Likhitha, Amanda J. Kinchla, and Alissa A. Nolden. "Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt." Sustainability 16, no. 17 (2024): 7460. http://dx.doi.org/10.3390/su16177460.
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Plant-based alternatives have a lower environmental impact than animal-derived proteins, but many consumers hesitate to try them. An alternative strategy is partially substituting animal proteins with plant proteins, creating hybrid products with improved characteristics. This study investigates consumer perception of hybrid yogurt using choice-based conjoint analysis (CBC) with five attributes: protein source, protein content, flavor, price, and claims. Results showed protein source was the most significant factor (27.5%), followed by protein content (22.4%), flavor (20.3%), price (16.5%), and claims (13.3%). Dairy and hybrid yogurts had positive utility scores, while plant-based yogurt had a negative score, indicating a preference for dairy and hybrid options.
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Khazaei, Subedi, Nickerson, Martínez-Villaluenga, Frias, and Vandenberg. "Seed Protein of Lentils: Current Status, Progress, and Food Applications." Foods 8, no. 9 (2019): 391. http://dx.doi.org/10.3390/foods8090391.
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Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
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Coelho, Mariana O. C., Alistair J. Monteyne, Mandy V. Dunlop, et al. "Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health." Nutrition Reviews 78, no. 6 (2019): 486–97. http://dx.doi.org/10.1093/nutrit/nuz077.
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Abstract The world’s population is expanding, leading to an increased global requirement for dietary protein to support health and adaptation in various populations. Though a strong evidence base supports the nutritional value of animal-derived dietary proteins, mounting challenges associated with sustainability of these proteins have led to calls for the investigation of alternative, non–animal-derived dietary protein sources. Mycoprotein is a sustainably produced, protein-rich, high-fiber, whole food source derived from the fermentation of fungus. Initial investigations in humans demonstrated that mycoprotein consumption can lower circulating cholesterol concentrations. Recent data also report improved acute postprandial glycemic control and a potent satiety effect following mycoprotein ingestion. It is possible that these beneficial effects are attributable to the amount and type of dietary fiber present in mycoprotein. Emerging data suggest that the amino acid composition and bioavailability of mycoprotein may also position it as a promising dietary protein source to support skeletal muscle protein metabolism. Mycoprotein may be a viable dietary protein source to promote training adaptations in athletes and the maintenance of muscle mass to support healthy aging. Herein, current evidence underlying the metabolic effects of mycoprotein is reviewed, and the key questions to be addressed are highlighted.
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Polubesova, M. A., E. V. Mechtaeva, A. D. Chernov, V. Yu Sitnov, and A. Z. Zhuravleva. "The use of alternative protein sources in quail diets: A review." Food systems 7, no. 3 (2024): 336–44. http://dx.doi.org/10.21323/2618-9771-2024-7-3-336-344.
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The growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular diseases. Inclusion of alternative protein sources into the composition of feeds for quails is an answer to ecological problems associated with the use of traditional protein sources. Plants, insects, algae and mushrooms are among alternative protein sources that are mentioned most frequently in scientific studies. The aim of this review is analysis of scientific literature dedicated to the use of plants, insects, algae and mushrooms as alternative protein sources in feedstuff for quails. Plant sources of protein, such as soya and maize, are successfully used in feedstuff production. However, studies have shown that addition of other sources, including by-products of crop husbandry, will allow increasing sustainability and reducing the dependence of the industry on traditional raw materials. Flour from black soldier fly (Hermetia illucens) larvae is the promising and most widely studied source of protein among insects and can positively affect productivity and health of quails. Among algae, it is necessary to mention spirulina (Spirulina platensis and Arthrospira platensis). Upon addition of 4% of the spirullina powder, productivity parameters in poultry increased. Mushrooms are described as a promising protein source in feedstuff that is also capable of ensuring an increase in productivity and quality of poultry meat. Today, however, there are few studies on this subject. It is recommended to focus further studies of the application of alternative protein sources in quail diets on questions of safety of their use and more detailed analysis of economic feasibility.
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Khairullah, Aswin Rafif, Mohammad Anam Al-Arif, Mirni Lamid, Widya Paramita Lokapirnasari, and Abdullah Hasib. "Cellulase Enzyme Production Using Actinobacillus sp. on Several Alternative Growth Media." Media Kedokteran Hewan 35, no. 3 (2024): 221–31. http://dx.doi.org/10.20473/mkh.v35i3.2024.221-231.
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Cellulase enzymes are widely used in the food, beverage, animal feed, textile, and paper industries. The high cost of producing enzymes and low enzyme activity provides opportunities for using chemicals, and efforts are needed to produce cellulase enzymes economically through media optimization. This research aims to find alternative media that make it possible to produce cellulase enzymes with high activity. This research created a control media (M0) using pro-analysis chemicals and CMC as a carbon source. Three types of cellulolytic bacterial growth media were also created, consisting of technical chemicals, rice straw as a substrate, and different protein sources. M1: alternative media using urea as a protein source; M2: alternative media using powdered milk as a protein source; and M3: alternative media using chicken liver as a protein source. A total of 1% of cellulolytic bacteria (Actinobacillus sp.) was grown in each media and then incubated at 40°C for 33 hours at a speed of 140 rpm, and the production curve and cellulase enzyme activity were measured at every 3-hour interval. The results showed that the highest cellulase enzyme production was achieved at 24 hours using alternative media with powdered milk (M2) as a protein source. The cellulase enzyme activity produced was 2.9612 µ/ml.
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Gorbunova, N. A., and A. N. Zakharov. "Edible insects as a source of alternative protein. A review." Theory and practice of meat processing 6, no. 1 (2021): 23–32. http://dx.doi.org/10.21323/2414-438x-2021-6-1-23-32.
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The current state and research priorities in the field of using insects as foods and their components are examined. At present, entomophagy is practiced in Africa, South America and Asia. It is shown that the growing world population, which is increasingly limited in resources upon the rising demand for animal protein, has stimulated the interest to new food sources that can include insects as future alternative sources of animal protein. In the forming global model based on the growing share of renewable energy sources, entomophagy fits in as a renewable source of food energy. Over the last decade, the potential of edible insects as a new ingredient has been studied. It is noted that edible insects can be produced with less environmental impact compared to cattle. Insects have a huge potential at all life cycle stages as a source of nutritional and active substances and are a rich source of animal protein, contain essential amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (В-group, А, D, Е, К and С) and unsaturated fatty acids. Assimilability of insect protein is 76–98%. Insect carbohydrates are represented mainly by chitin contained in a range from 2.7 mg to 49.8 mg/kg of fresh matter. There are data that different insect species can have immune stimulating, sugar reducing, antioxidant and anti-genotoxic activities, as well as the positive effect in cardiovascular and nervous disorders. In the western countries, different methods of insect processing were developed. The review summarizes advantages and risks of eating insects and legal practices of their consumption. Possible ways and strategies of stimulating edible insect consumption are analyzed taking into account that the majority of population in western countries reject the idea of eating insects. The review of performed studies notes the necessity to eliminate emotional and psychological barriers on the way of accepting edible insect consumption.
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Nosworthy, Matthew G., Gerardo Medina, Zhan-Hui Lu, and James D. House. "Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses." Foods 12, no. 15 (2023): 2816. http://dx.doi.org/10.3390/foods12152816.
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As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described.
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Amara, Amro A., and Nawal Abd El-Baky. "Fungi as a Source of Edible Proteins and Animal Feed." Journal of Fungi 9, no. 1 (2023): 73. http://dx.doi.org/10.3390/jof9010073.
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It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-based protein sources will fail to meet global demand. New solutions must be offered to find innovative and alternative protein sources. As a natural gift, edible wild mushrooms growing in the wet and shadow places and can be picked by hand have been used as a food. From searching mushrooms in the forests and producing single cell proteins (SCP) in small scales to mega production, academia, United Nations Organizations, industries, political makers and others, play significant roles. Fermented traditional foods have also been reinvestigated. For example, kefir, miso, and tempeh, are an excellent source for fungal isolates for protein production. Fungi have unique criteria of consuming various inexpensive wastes as sources of carbon and energy for producing biomass, protein concentrate or amino acids with a minimal requirement of other environmental resources (e.g., light and water). Fungal fermented foods and SCP are consumed either intentionally or unintentionally in our daily meals and have many applications in food and feed industries. This review addresses fungi as an alternative source of edible proteins and animal feed, focusing mainly on SCP, edible mushrooms, fungal fermented foods, and the safety of their consumption.
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Vuong, Bao Thy, and The Vinh Bui. "Protein from Plants and Algae: Potential Trends of Replacing Animal Protein for Public Health." INTERNATIONAL JOURNAL OF LIFE SCIENCE AND AGRICULTURE RESEARCH 03, no. 06 (2024): 503–6. https://doi.org/10.5281/zenodo.12203388.
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Meat is considered as a significant source of high-quality protein along with other nutritional benefits and sensory properties. However, meat production and consumption is associated with human health concerns, including increased risk of zoonotic diseases, chronic diseases, and air pollution-related health problems. In recent years, there has been a notable increase in the market value of alternative proteins. There is a shift in dietary preferences fromomnivorousto vegetarian or flexitarian diets, and eventuallyto plant-based and algae-based diets. Innovative technologies have been used to produce new products aimed at replacingmeat proteins. These include plant-based options such as tofu, tempeh, seitan, textured soy protein; and alternatives derived from algae such as raw ground pork meat, reduced nitrite turkey meat sausages, and pork meat batter formulations.
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HERVOUET, LOUISE, PAUL ALEXANDRU POPESCU, and STEFANA JURCOANE. "The use of mushrooms as source of protein in market products." Romanian Biotechnological Letters 27, no. 4/2022 (2022): 3575–82. http://dx.doi.org/10.25083/rbl/27.4/3575.3582.
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To satisfy the needs of a growing population as well as changing dietary habits, the food industry is looking for alternative sources of protein that are sustainable and better for the environment than those of animal origin. Plant protein sources are therefore very promising. However, some of them do not have all the essential amino acids and are therefore considered as low quality protein sources. Nevertheless, mushrooms are plants that generally have a complete profile of essential amino acids. For this reason, edible mushrooms are an interesting protein source for the food industry, which can use them to create high-quality protein-enriched food products. This review will therefore discuss the use of mushrooms as sustainable functional foonds are more specifically as an alternative protein source in protein bars.
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Szczepański, Adrian, Dobrochna Adamek-Urbańska, Robert Kasprzak, Hubert Szudrowicz, Jerzy Śliwiński, and Maciej Kamaszewski. "Lupin: A promising alternative protein source for aquaculture feeds?" Aquaculture Reports 26 (October 2022): 101281. http://dx.doi.org/10.1016/j.aqrep.2022.101281.
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Huirem, Boris, Shuvadeep Halder, Ginnat Sultana, Ishita Saha, and Abid Hayat. "Cultivated Meat: A Sustainable Alternative to Conventional Protein Source." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 14–21. https://doi.org/10.9734/ejnfs/2025/v17i41675.
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Conventional livestock farming systems have created long-term effects on our natural resources such as water, land, loss of biodiversity, and even contribute to greenhouse gas emissions which requires a radical shift to a more feasible and sustainable solution. One such technique that can offer a way to decrease the impact on the environment and to satisfy the growing food demand for the growing population is cell-based meat or cultivated meat or cultured meat which requires cell culturing animal cells In-vitro. Many start-ups have emerged all over the globe to develop cultured meat technology yet are not in a position to bring it into the commercialization stage due to certain constraints like production cost, consumer acceptance, stringent regulatory requirements, etc. Moreover, many researchers have started working on optimized formulations, and serum-free, food-grade components to further reduce the costs of cell culture media which accounts for more than 90% of the total production cost. Apart from economics, food neophobia, being one of the main factors of consumer perception and acceptance due to limited knowledge could be solved by providing awareness citing its strong potential to contribute to ensuring food security, nutrition, health concerns, reduction of carbon, and sustainability to enhance the overall acceptability of the cultivated meat technology.
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Kılınç, Gizem Simge, Fatma Nurdem Çelen, and Neriman Bağdatlıoğlu. "Protein Kaynağı Olarak Böcekler." Turkish Journal of Agriculture - Food Science and Technology 10, no. 3 (2022): 468–74. http://dx.doi.org/10.24925/turjaf.v10i3.468-474.4608.
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The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented.
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Tan, Chee Fan, Soon Hong Kwan, Chun Shing Lee, Yan Ni Annie Soh, Ying Swan Ho, and Xuezhi Bi. "Cottonseed Meal Protein Isolate as a New Source of Alternative Proteins: A Proteomics Perspective." International Journal of Molecular Sciences 23, no. 17 (2022): 10105. http://dx.doi.org/10.3390/ijms231710105.
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Cottonseed meal (CSM) is a good source of dietary proteins but is unsuitable for human consumption due to its gossypol content. To unlock its potential, we developed a protein extraction process with a gossypol removal treatment to generate CSM protein isolate (CSMPI) with ultra-low gossypol content. This process successfully reduced the free and total gossypol content to 4.8 ppm and 147.2 ppm, respectively, far below the US FDA limit. In addition, the functional characterisation of CSMPI revealed a better oil absorption capacity and water solubility than pea protein isolate. Proteome profiling showed that the treatment improved protein identification, while SDS-PAGE analysis indicated that the treatment did not induce protein degradation. Amino acid analysis revealed that post-treated CSMPI was rich in branched-chain amino acids (BCAAs). Mass spectrometry analysis of various protein fractions obtained from an in vitro digestibility assay helped to establish the digestibility profile of CSM proteins. Several potential allergens in CSMPI were also found using allergenic prediction software, but further evaluation based on their digestibility profiles and literature reviews suggests that the likelihood of CSMPI allergenicity remains low. Overall, our results help to navigate and direct the application of CSMPIs as alternative proteins toward nutritive human food application.
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Suwirya, Ketut, Nyoman Adiasmara Giri, and Muhamad Marzuqi. "REPLACEMENT OF FISH MEAL PROTEIN BY SOY BEAN AND CORN GLUTEN MEAL PROTEINS IN THE DIET OF MUD CRAB, Scylla paramamosain." Indonesian Aquaculture Journal 4, no. 1 (2009): 75. http://dx.doi.org/10.15578/iaj.4.1.2009.75-78.
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Mud crab culture relies heavily on trash fish as the main source of feed ingredients. Artificial diets have been developed for mud crab and most of them have high content of fish meal. The increasing cost and demand of fish meal has encouraged feed manufacture to search for cheaper alternative protein sources such as plant protein. There is an urgent need to find suitable alternative protein sources to reduce the dependence of fish meal in mud crab diet. The objective of this study was to develop compounded feeds for juvenile of mud crab with reduced fish meal content, and as an alternative of trash fish feeding. For that reason, the experiment was done. Experimental diets were fish meal, 20% of soy bean (20% SBP), 40% of soy bean (40% SBP), 20% of corn gluten (20% CGP), and 40% of corn gluten meal protein (40% CGP). Average initial mud crab body weight of 0.65 ± 0.03 g was fed experimental diets for 56 days. The result showed that dietary fish meal protein can be replaced by 20% of soy bean and 20%–40% of corn gluten proteins for mud crab (Scylla paramamosain) diet. Thus, it can arguably be concluded that soy bean and corn gluten proteins are the alternative protein sources to partially replaced fish meal.
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Rahman, Md Hashibur, Mohammad Ashraful Alam, Flura, et al. "Alternative protein sources as a replacement of fish meal in the diet of Oreochromis niloticus: A review." Archives of Agriculture and Environmental Science 8, no. 3 (2023): 442–51. http://dx.doi.org/10.26832/24566632.2023.0803024.
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The farming of Tilapia (Oreochromis niloticus) has conquered the significant popularity in tropical and subtropical regions, primarily due to its remarkable faster growth rate. The growth performance of the species makes it an attractive choice for many fish farmers. Additionally, Tilapia exhibits a commendable resilience to disease, further enhancing its appeal as a farming option. Furthermore, the low trophic feeding levels of Tilapia contribute to its desirability, making it an efficient and sustainable choice for nutrition-conscious individuals. Due to the increasing prevalence of aquaculture production, there has been a significant surge in the demand for fishmeal. This particular protein source has relished the widespread popularity for many years and its demand has now more than doubled. The current growth rate of the aquaculture industry is outpacing the available fishmeal supplies, which are insufficient to meet the demand. According to scientific studies, it has been found that fishmeal can be effectively replaced with alternative sources without compromising the overall performance of the fish. This article presents a compelling case for the practicality of replacing fishmeal with alternative protein sources in the diet of Tilapia. These alternatives include terrestrial animal by-products, oilseed plants, single-cell proteins, and protein-rich plant derivatives. In order to mitigate the environmental impact of the fishmeal industry, it is crucial to implement measures that can effectively address this concern. Moreover, it is crucial to highlight the significance of these sources from a nutritional perspective. The blood meal, meat and bone meal are highly beneficial options for incorporating essential amino acids and protein into the diet of Tilapia. These alternatives offer a rich source of nutrients that can effectively replace fishmeal. The minerals instead of amino acids could improve plant protein performance. Due to inconsistent findings, aquatic plants and single-cell proteins in Tilapia meals should be carefully considered. Fishmeal replacers need biological and economic analyses. Long-term evaluations should be done in practical culture systems rather than labs. In conclusion, it is imperative for Tilapia producers to contemplate the utilization of alternative dietary sources, as extensive research has demonstrated the scientific feasibility of substituting the fishmeal in the diet of Tilapia.
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Adetunmbi, Tella. "The potential of insects as alternative animal protein source for livestock feeding." Global Journal of Agricultural Sciences 22, no. 1 (2023): 47–61. http://dx.doi.org/10.4314/gjass.v22i1.6.
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The livestock industry as an important component of general agriculture is a key contributor to economic growth and development of any nation. In addition to having the capacity for earning revenue for the governments, it provides employment, food, farm energy, manure, fuel and transport. Currently, important protein ingredients for animal feed are fish meal, processed animal proteins and soybean meal. However, in the European Union the use of processed animal proteins in animal feed is prohibited due to the TSE legislation, globally land availability for soya cultivation is limited, while marine overexploitation has reduced the abundance of small pelagic forage fish from which fish meal and fish oil is derived. The growing scarcity of resources to produce these increasingly demanded ingredients has doubled prices during the last five years, while it already represents 60-70% of production costs. So, alternative (animal) protein sources for livestock and aquaculture are urgently needed.Insects are such an alternative animal protein source, which can sustainably reared on organic side streams. Reasons are that they have a favorable feed conversion efficiency, likely because they are cold-blooded. Insects contain between 30% and 70% protein on a dry matter basis. The protein content of the insect species is within the soybean/fish meal range and fat content is higher especially compared to (defatted) soybean meal. This review, however highlighted the environmental, health, livelihood and social benefits of insects. Recent efforts in feeding livestock, challenges limiting the use of insects as feed ingredients and moreover, the strategies for commercial production of insects as feed ingredients just to mention a few of the potentials of using insects for feeding livestock.
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Novodworski, Jailson, Leandro Dalcin Castilha, and Alessandra Aparecida Silva. "Insect meal in poultry feed: a potential protein source." Acta Scientiarum. Animal Sciences 45 (March 31, 2023): e60317. http://dx.doi.org/10.4025/actascianimsci.v45i1.60317.
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The present study aims to conduct a review on the potential use of insect meal as an alternative protein source in poultry feed, particularly to serve the rearing of free-range chickens. Insects are already part of the diet of birds in their natural habitat, and the availability of low-cost alternative foods with low environmental impact is essential for the development of the activity. The review comprehended studies that used meals consisting of silkworm (Bombyx mori) chrysalis, earthworm (Eisenia foetida), housefly (Musca domestica), black soldier fly (Hermetia illucens) and mealworm beetle (Tenebrio molitor) to replace plant-based protein sources. In general, insect meals have a high content of crude protein and ether extract, as well as an essential amino acid profile suitable for poultry feeding. The addition of insect meal in poultry feed normally shows good results as to growth performance and egg production, without causing a negative effect on carcass characteristics, meat sensory quality and egg quality, presenting itself as an alternative protein source with good prospects for replacing plant-based sources in poultry feed.
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MOHD-RAZALI, AIZAT, MASDUKI MOHAMAD MORNI, MARIAM TAIB, and AZIZ AHMAD. "PHYTIC ACID CONTENT AND DIGESTIBILITY OF COCONUT RESIDUES DERIVED-PROTEINS AFTER SOLID-STATE FERMENTATION BY Aspergillus awamori." Malaysian Applied Biology 49, no. 4 (2020): 121–26. http://dx.doi.org/10.55230/mabjournal.v49i4.1601.
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The growing industry of aquaculture is in demand of alternative protein sources as fish feeds. An adequate amount of digestible protein and the presence of anti-nutritional such as phytic acid factors are limiting factors in feed formulations. One alternative source of protein for fish feeds is fermented coconut residues. However, the phytic acid content, an anti-nutrient compound produced during the bioconversion or fermentation process of agriculture waste has not yet been determined. Therefore, the objective of the present study was to determine the phytic acid content and protein digestibility of coconut residues after solid-state fermentation (SSF) by Aspergillus awamori. Samples from three optimized fermentation conditions were analyzed for soluble proteins, phytic acid contents, and in-vitro digestibility activity by trypsin and pepsin. Results showed that phytic acid content in all samples were lower than 0.1 mg/g dry wt. of the sample after seven days of fermentation. The protein digestibility by trypsin (ranging from 36.54 ± 4.22 to 43.22 ± 2.46%) was higher than pepsin, where it fell within the percentage required for fish feed formulation. The findings suggested that fermented coconut residues are a highly potential alternative source of protein for fish feed formulation.
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Usluoğlu, İdil, and Serap Demir Filiz. "Edible Insects as An Alternative Food Source and Their Potential Positive Effects on Human Health." Current Research in Health Sciences 2, no. 1 (2025): 38–44. https://doi.org/10.62425/crihs.1548931.
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The difficulty of safe/quality transportation, the rapidly increasing population and the production of protein products obtained from animals have led us to think that they can be used as an "alternative protein" source. It is reported in the literature that insects are a good source of macro (especially protein, fat and chitin) and many bioactive nutrients. The digestibility rate of edible diseases by human physiology is high, along with the physiology of the progress of the insect species. In the literature, protein content and bioavailability are compared with other plant/animal protein sources, where a good “alternative” food source can be found. In addition to its anti-carcinogenic, anti-bacterial, anti-microbial, anti-inflammatory and immuno-modulatory activities; Many clinical treatments are claimed in different areas of blood glucose levels and blood lipid profile. Authorities and current studies expressing their opinions in this field point out that edible parts of the edible parts may become a part of the more widespread human nutrition in the future as an "alternative" food source to meet the daily needs of the human body. However, comprehensive, safe and hygienic standards should be developed and implemented in order to ensure the consumption of edible insects, which have the potential of alternative food sources for the nutrition of the human population in the future.
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Avni, Dorit. "Microalgae as a sustainable source of protein and food ingredients." Open Access Government 39, no. 1 (2023): 466–67. http://dx.doi.org/10.56367/oag-039-10348.
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Microalgae as a sustainable source of protein and food ingredients Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health. Protein is a key component of a healthy diet and is found in a variety of foods, including those obtained from animal sources. Although animal-derived proteins are rich in essential amino acids, they are also associated with an increased risk of chronic diseases, such as heart disease, non-alcoholic fatty liver disease (NAFLD) and inflammatory bowel disease (IBD). Increased demand for animal-derived proteins is also a major contributor to climate change, with animal agriculture being a significant greenhouse gas emitter and a major driver of deforestation and biodiversity loss.
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Dolganyuk, Vyacheslav, Stanislav Sukhikh, Olga Kalashnikova, et al. "Food Proteins: Potential Resources." Sustainability 15, no. 7 (2023): 5863. http://dx.doi.org/10.3390/su15075863.
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According to the FAO and WHO, half of the world’s population (nearly eight billion people) is protein deficient. Protein deficiency is the most important nutritional problem in the world. Proteins can be animal- (meat and offal, fish, milk, eggs) or plant- (cereals, legumes, oilseeds) based, microbiologically synthesized (from yeast and a variety of bacteria), and synthetic or artificial (produced after amino acid synthesis). Animal proteins are the most expensive. The systematic incorporation of alternative proteins in the human diet is becoming increasingly urgent as global meat costs rise. Legumes, cereals, seeds, and nuts can all provide protein to the human body. Microalgae are considered to be an excellent source of functional and biologically active nutrients for human nutritional needs. Arthrospira platensis and Chlorella vulgaris are the most popular microalgae on the global market today, both of which are marketed as standalone functional foods containing proteins, vitamins, and minerals. Insects, as a source of dietary protein, differ in protein content from 20 to 75%. Investments in plant-based meat companies exceeded $350 million in 2020. The FAO predicts that the market for edible insects will reach $1.2 billion by 2023. All of these alternative protein sources are becoming more popular in the modern food industry for the production of high-protein foods and dietary supplements. This review aims to be a state-of-the-art study of new and potential sources of dietary proteins.
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Irina A., Prokhoda, Kubyshkin Andrey V., and Slezko Elena I. "PROTEIN-CONTAINING NATURAL RAW MATERIALS AS AN ALTERNATIVE TO FOOD PROTEIN." Vestnik of the Bashkir State Agrarian University 72, no. 4 (2024): 159–64. https://doi.org/10.31563/1684-7628-2024-72-4-159-164.
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The article is devoted to solving a pressing scientific problem – searching for natural proteincontaining raw materials that would be fully used as a source of food protein. The nutritional value of five samples of fresh and dried pollen from various plant species of Rosaceae, Cruciferae, Legumes, Compositae, and Umbelliferae was studied. The results of the studies showed that all the studied pollen samples collected at different periods of pollen-bearing plant flowering contained a high amount of protein (19.63–21.09 %) and practically corresponded to the formula of ideal protein. It is more advisable to use pollen mixtures collected in spring and summer, processed in a certain way, as an alternative source of food protein.
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M., S. Trigo, Muro María Gabriela, Cattáneo A. C., R. Arias, Cossú María Elena, and Antonini A. G. "Evaluation of Feather Meal in the Diet of Growing Rabbits." International Journal of Sciences Volume 7, no. 2018-12 (2018): 16–20. https://doi.org/10.5281/zenodo.3350503.
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The aim of this study was to evaluate the effect of an alternative protein source (hydrolyzed feather meal vs meat meal) and two levels (high:170 g and low:140 g CP) on performance and carcass quality traits in rabbits. One hundred twenty eight New Zealand x Californian rabbits were used, weaned at 28 days of age. The experimental design was a 2x2 factorial arrangement: two sources of animal protein (Control: MM and alternative: FM) and two levels of crude protein (CP: 17% and 14%). The digestibility of diets was evaluated based on 10 animals per treatment (between 49 and 56 days of age), using cages provided with individual faeces collectors. Daily weight gain (DWG), feed conversion ratio (FCR), dry matter digestibility (DMD), feed cost per rabbit and feed cost per kg of meat produced, were recorded. Forty animals (10 for each treatment) were slaughtered at 75 days of age, following the standard procedures of rabbit slaughter. Data were analyzed by ANOVA, GLM, SAS. The protein level of diet significantly influenced weights at 61 days, DMD, FCR and at slaughter, percentage of gastro-intestinal tract, weight of the stomach (full and empty), weight of the full caecum, hot carcass weight and carcass yield. The source of protein significantly influenced feed consumption, dry matter intake, feed conversion ratio, dressing percentage and feed cost per rabbit. Although the inclusion of FM in the diet did not generally affect performance traits, it did affect performance on the protein-restricted diets. The inclusion of feather meal in the diet appears to be the subject of the cost of this by-product when diet is formulated.Read Complete Article at ijSciences: V72018121855 AND DOI: http://dx.doi.org/10.18483/ijSci.1855
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Shimeno, Sadao, Toshiro Masumoto, Taku Hujita, Takayoshi Mima, and Shin-ichi Ueno. "Protein Source for Fish Feed-V. Alternative Protein Sources for Fish Meal in Diets of Young Yellowtail." NIPPON SUISAN GAKKAISHI 59, no. 1 (1993): 137–43. http://dx.doi.org/10.2331/suisan.59.137.
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Grossmann, Lutz, and Jochen Weiss. "Alternative Protein Sources as Technofunctional Food Ingredients." Annual Review of Food Science and Technology 12, no. 1 (2021): 93–117. http://dx.doi.org/10.1146/annurev-food-062520-093642.
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Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.
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Chernenko, S. "USE OF SUNFLOWER PROTEIN ISOLATE AND BRANS IN THE TECHNOLOGY OF PRODUCTION OF SPORTS BARS." Grain Products and Mixed Fodder’s 25, no. 1 (2025): 27–32. https://doi.org/10.15673/gpmf.v25i1.3072.
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Modern dietary trends, driven by urbanization and a fast-paced lifestyle, have increased demand for convenient, nutritious products, particularly sports protein bars. These bars serve as a source of protein and brans, making them popular among athletes, office workers, and students. Traditional protein bar formulations use animal- and plant-based protein isolates, such as whey and soy proteins. However, modern requirements for food safety and sustainable production encourage the search for alternatives. A promising ingredient is sunflower protein isolate, derived from sunflower press cake - a byproduct of the oil and fat industry. Ukraine, as one of the world’s leading sunflower producers, has significant potential for utilizing this protein in functional products. Sunflower protein is characterized by a balanced amino acid composition, the absence of antinutritional factors, and hypoallergenic properties, making it a competitive alternative to traditional protein sources. Besides protein, brans play a crucial role in protein bar formulations by supporting digestion, promoting gut microbiota health, reducing glycemic load, and improving texture. Using brans from grain processing byproducts (wheat, oat, and corn brans) and buckwheat hull fiber helps reduce production costs and enhance nutritional value. Studies have shown that oat bran has the highest water-holding capacity (WHC), helping retain moisture in bars, while wheat bran provides a balance between texture stability and softness. Buckwheat hull fiber, rich in antioxidants, increases functional value, whereas corn bran contributes to a denser structure. Market analysis of protein bars in Ukraine revealed formulation differences among manufacturers. Some brands, such as Lipo Bar, offer high-protein bars (up to 40%) with sufficient bran content, while others, such as PowerPro, use lower-cost protein components and high sugar content, reducing nutritional value. This study confirms that sunflower protein isolate is a promising alternative protein source for sports nutrition. However, due to its relatively low lysine content, it is recommended to combine it with lysine-rich proteins such as pea or rice protein. The addition of brans from local sources improves texture, enhances functional properties, and extends product shelf life
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Trees, Trees. "Sago caterpillar: ALTERNATIVE LOCAL FOOD SOURCES OF NUTRITION POST PANDEMIC FAMILY." Asian Journal of Healthy and Science 1, no. 2 (2022): 57–62. http://dx.doi.org/10.58631/ajhs.v1i2.11.
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The existence of sago caterpillars as an alternative source of animal protein brings its own color in food diversity because it is unique and potentially available in sago crop areas. Sago caterpillars are included in the class of food ingredients that are easily damaged, so it is necessary to carry out an innovative processing, one of which is by using a vacuum dryer to maintain shelf life and aesthetics so that it is easily accepted. During the pandemic, animal food sources have increased in price, so it is important to look for other rich local foods. protein, amino acids, zinc, minerals, albumin, are needed to increase the body's immune system and maintain stamina. The purpose of introducing sago caterpillars in the community as an alternative source of animal protein during the pandemic. This research is a descriptive qualitative approach, namely to obtain information about the use of sago caterpillars as a food source. The results of the chemical laboratory analysis of sago caterpillars studied from the Wolasi sub-district of South Konawe Regency showed that the average water content of fresh sago caterpillars was 57.92%, total energy 265.67 kcal, protein 8.52%, total fat 20.07% and carbohydrates 12, 74%. While the mean water content of dry sago caterpillar was 4.31%, total energy was 374.80 kcal, protein was 16.66%, total fat was <0.02% and carbohydrates was 77.04%.. In conclusion, in terms of nutritional content, sago caterpillars have the potential to be an alternative source of animal protein
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Shitrit-Tovli, Astar, Roni Sides, Rotem Kalev-Altman, et al. "The Use of Post-Natal Skeleton Development as Sensitive Preclinical Model to Test the Quality of Alternative Protein Sources in the Diet." Nutrients 14, no. 18 (2022): 3769. http://dx.doi.org/10.3390/nu14183769.
Full textAbstract:
Dietary protein is necessary throughout all life stages. Adequate intake of protein during juvenile years is essential to enable appropriate synthesis of bone matrix and achieve the full peak bone mass (PBM). Due to socio-demographic changes, accompanied by environmental damage and ethical problems, a transition to the consumption of different and alternative protein sources in the human diet must occur. This transition requires the precise evaluation of protein quality. Here, we utilize a preclinical model of young rats during their post-natal developmental period to define the nutritive quality of a number of alternative protein sources (soy, spirulina, chickpea, and fly larvae) by their health impact on growth performance and skeletal development. We indicate that when restricted (10% of calories) not one of the tested alternative protein sources have succeeded in causing optimal growth, as compared to the referenced source, casein; yet fly larvae protein followed by chickpea flour were found to be superior to the rest. Growth-plate histology and µ-CT analyses demonstrated a number of changes in growth patterns and bone morphometric parameters. Bone mechanical testing, by three-point bending analyses, was sensitive in demonstrating the effect of the reduction in the amount of the dietary protein. Moreover, the rats’ weight and length, as well as their eating patterns, were found to reflect the proteins’ quality better than their amino acid composition. Hence, our study emphasizes the importance of evaluating protein as a whole food source, and suggests a new approach for this purpose.