Understanding New Foods: Alternative Protein Sources

This chapter discusses alternative proteinAlternative proteins sources and their potential to make novel and sustainable foods. A constantly increasing human population, global warming, and reduced availability of arable land for agriculture has been the cause of concerns for scientists and governments in recent years. The exploration of food and proteinProteins sources that require less land and water while emitting fewer greenhouse gasses during cultivation is important for future development. AlgaeAlgae, insectsInsects, fungiFungi, and other fermented food sources were identified and discussed for their sustainable production potential. AlgaeAlgae, including seaweed and microalgae, are photosynthetic organisms with a high diversity of nutritional benefits. Seaweeds have additional benefits of bioremediation when grown in the open ocean. InsectsInsects are high in proteinProteins and require less land and water needed to produce staple crops such as soy. AlgaeAlgae and insectsInsects’ main challenges are consumerConsumers acceptance requiring transformation into familiar forms for a better appeal. FungiFungi can produce fibers that allow for meatMeats mimicry increasing consumerConsumers acceptance. Fermentation technologies, including microalgae, single-celled proteinProteins, and lab-grown meatMeats promise sustainable production of highly specific and functional proteinsProteins for use in meatMeats mimicry or other products. Agriculture is a fundamental aspect of life that is also responsible for a considerable amount of emissions and damage to global ecosystems. Developments of novel technologies and foods are needed to combat these issues. More work is needed to develop palatable foods from algaeAlgae, insectsInsects, and fungiFungi. These alternative proteinAlternative proteins sources are one answer to more sustainable systems that reduce emissions and increase overall resilience.