Development of Alternative Protein Sources in Terms of a Sustainable System

Abstract

Epidemiological studies of the population, changing dietary trends and climate change are the main factors influencing consumer choices. Although food overproduction and overconsumption are observed in the world, the proper nutrition of the population poses a problem. Despite satisfying bodily needs in terms of energy requirements, it is becoming increasingly difficult to balance diets with essential ingredients, such as protein. Traditional sources of proteins, due to changing dietary trends, are no longer attractive to consumers. Hence, global research is shifting towards alternative sources of protein. Therefore, this study aims to identify alternative sources of food protein from the perspective of the transformation of the food market. Scientific research, using innovative technologies, is targeting the previously underestimated sources of alternative raw materials and products, whose biological activity often astonishes the researchers themselves.