Food-technology innovations in alternative proteins

The increasing demand for sustainable, nutritious, and ethically produced foods has driven considerable interest in the development of alternative proteins. This chapter reviews the food-technology innovations involved in the formulation, processing and application of alternative protein foods. It contains functional ingredients used in alternative protein systems and their technological roles in developing structure, texture, and stability. The major processing technologies are then examined, with particular emphasis on protein denaturation and thermomechanical processing, especially high-moisture extrusion (HME). The interactions between proteins and polysaccharides, particularly amylose and amylopectin to understand how changes in biopolymer conformation and interactions contribute to the development of fibrous and meat-like structures. Different structuring approaches for meat analogues, including extrusion, electrospinning, freeze structuring, shear cell technology, and 3D printing, are also reviewed, with attention to their advantages, limitations, and potential for improving textural and sensory properties. The chapter further considers alternative protein sources used across food systems and approaches to nutrient fortification, followed by discussion of their relevance to health and wellness. Consumer acceptance is examined as an important factor in the wider adoption of alternative protein products. Finally, the nutritional strengths and limitations of animal-derived and alternative protein sources are compared. Overall, the chapter brings together processing, structural, nutritional and consumer perspectives to highlight how food-technology innovations can improve the functionality, nutritional quality, sensory properties and sustainability of alternative protein foods and identify areas for future development.