Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition

Abstract

BackgroundIn the context of population expansion, resource scarcity, and environmental crises, people are increasingly recognizing the importance of the nutritional value and sustainability of dietary choices. This growing awareness has led the food industry to seek alternative protein sources, offering the potential to partially replace traditional animal-based proteins like meat and dairy. This helps meet the rising global demand for food while reducing our excessive reliance on finite resources and lessening the burden on the environment. Blue (aquatic) foods, a category of food with a long history of consumption and excellent nutritional value, not only provide ample protein and nutrients to 3.2 billion people worldwide but also come with a range of benefits, including a smaller environmental footprint, making them particularly intriguing. Scope and approachThis review covers the latest developments and innovative technologies related to alternative proteins from aquatic sources. We focus on methods for extracting and processing algal proteins and explore how cell-cultured techniques are applied in seafood production. Key findings and conclusionsBlue food-based alternative proteins offer a potential solution to address food shortages and promote sustainability. The extraction of algal proteins and the use of cell-cultured seafood production can overcome regional limitations and provide essential amino acids, polyunsaturated fatty acids, vitamin B12, and minerals in a safer and more environmentally friendly manner. Lab-grown meat and seafood shows promise as a developing technology, but it is still in its early stages and faces significant technical challenges. These emerging technologies are poised to further advance the development of alternative proteins from aquatic sources, opening up more possibilities for sustainable food production and healthier dietary choices.