Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, Adriana C. Flores‐Gallegos
Abstract
• Alternative proteins are expected to play an important role as a good source of nutrition in the near future. • Aspects of nutritional value, protein properties of alternative protein were related • Understanding each alternative protein is the key to developing nutritious alternative protein foods. The world population is projected to be over 9 billion by the year 2050, which poses a major challenge in terms of food security. It is essential to develop and produce protein foods that are more efficient and sustainable than animal protein to ensure future food security. Several options have been studied, including promising protein alternatives such as plant sources, insects, edible mushrooms, and algae. Due to their resource efficiency and nutritional value, these alternatives could contribute to feeding the next generation. This paper reviews different approaches to alternative proteins, describes each alternative and analyzes the protein composition, and highlights the potential that each alternative protein source must address the challenge of food security.