Food proteins from plants and fungi
Ute Schweiggert‐Weisz, Peter Eisner, Stephanie Bader‐Mittermaier, Raffael Osen
Abstract
Driven by current climate discussions, the search for alternatives to animal proteins has been intensified in recent years. Although soy and wheat proteins have long had an important share of the protein market, other protein ingredients are gradually becoming available for food purposes. This review provides a concise overview of publications (mainly from the past two years) dealing with alternative protein sources from plants and fungi, along with their nutritional, physico-chemical and sensory characteristics. It shows advantages and disadvantages of the individual raw materials with regard to protein production as well as food uses and provides an estimation of whether these proteins are suitable for economic implementation in the near future.