Recent advances in microalgae, insects, and cultured meat as sustainable alternative protein sources

Abstract

It is estimated that the world will need an extra 265 million tons of protein by the middle of this century, which is approximately 50% more than today. Efforts are currently underway to find sustainable protein sources for keeping people from food insecurity. Three novel meat proxies with the highest expected success rate: microalgae, insects, and cultured meat have great potential to serve as future food. A wide range of microalgae and insect species are given a label of sustainable protein source after evaluating their protein contents and feasibilities. Cultured meat can provide solutions to the increasing issues related to the environment, animal welfare, and food safety besides increasing protein demands and human health issues. However, certain key concerns such as socio-cultural issues, food safety issues, contamination, synthesis rate, efficiency ratio, and consumer acceptability should be considered while using them as human food. With the advancement in the field of biotechnology, many obstacles regarding the adoption of these alternative proteins are gradually being removed. This review, based on approximately 100 research papers, review articles, and reports, discusses the potential uses, safety concerns, nutritional aspects, regulatory barriers, and commercialization potential of these novel sources. There is a lot of work to be done on good manufacturing practices, the involvement of regulatory authorities, and the controlled production of these sources. Also, there is a need to create awareness among consumers that these novel sources are healthy, safe, and acceptable for humans as food.