6 - Strategies to mitigate protein deficit

Abstract

Globally, animal-based proteins are consumed in a high quantity and if this trend increases, it may lead to several issues. Recent reports suggest that reversing of this trend can be achieved by consuming more plant-based proteins, so that the demand for animal protein can be reduced. At the same time, the intake of alternative sources of protein can reduce several factors such as greenhouse gas emissions, environmental impact, reduce the consumption of water and land, etc. Global demand for alternative and sustainable protein sources, such as vegetables, algae, insects, microbes, and in vitro meat, can meet the nutritional and sensory satisfaction requirements of consumers. This budding importance for novel protein sources can be improved with the help of “clean and green” and economical processing technologies for its quality and functional properties. This chapter presents an outline of currently available alternative protein sources and its application in the production of novel food systems, as well as their potential effects on human health.