Current challenges of alternative proteins as future foods

Area of Science:

• Food Science
• Sustainable Agriculture
• Environmental Science

Background:

• Global food demand is projected to double by 2050, straining natural resources.
• Alternative proteins (AP) are explored as a sustainable solution for future food security.
• Current consumer acceptance and market penetration of AP remain limited.

Purpose of the Study:

• To review the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat/seafood.
• To identify key barriers hindering the growth and consumer intake of AP.
• To assess the current state of knowledge regarding the sustainability of various AP.

Main Methods:

• Literature review of existing studies on alternative proteins.
• Analysis of environmental impacts and production challenges for plant-based, insect-based, microbe-derived, and cultured meat/seafood.
• Examination of nutritional, sensory, safety, and regulatory aspects of AP.

Main Results:

• Environmental benefits of plant-based and insect-based proteins are documented.
• Environmental impacts of microbe-derived proteins and cultured meat require further assessment.
• Significant challenges exist in matching nutritional and sensory profiles to conventional foods.
• Incomplete safety data and unclear regulations impede industry progress.

Conclusions:

• Significant hurdles in product development, safety assessment, and regulatory frameworks must be addressed.
• Further research and development are crucial to fully support AP utilization for a sustainable global food system.
• Bridging the gap between current AP limitations and future food demands is essential.