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Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability. [ABSTRACT FROM AUTHOR]

Summary: The continued increase in the global population comes with an increase in the demand for nutritious food. In particular, there is a concurrent increase in the demand for protein‐rich foods as protein is needed for human growth and development. Animal proteins have in the past has been used both in food processing and in the diets due to the exceptional functional properties that range from gelation, emulsification to foaming and water‐holding capacity among others. However, the use of proteins from animal sources has come under heavy criticism due to the impact of animal husbandry on the climate that includes global warming due to increased greenhouse gas emissions. Some of the most affected countries when it comes to global warming are mainly in sub‐Saharan Africa where climate changes have resulted either in prolonged seasons of drought, or flooding and consequently agriculture is severely disrupted. In order to continue feeding the growing population, there has been the use and adoption of alternative proteins such as those of plant origin and the adoption of plant‐based foods in the human diet. These proteins are often viewed to be more sustainable compared to the animal counterparts. Therefore, this review looks at the landscape of plant‐based foods in sub‐Saharan Africa. Additionally, the review looks at the challenges and opportunities that face the plant‐based foods adoption in the sub‐Saharan market. [ABSTRACT FROM AUTHOR]

Molecular farming, the practice of engineering plants to produce recombinant proteins, presents novel challenges and opportunities for domestic markets and international trade. This article explores the multifaceted risks associated with these biotechnological advancements, including public health concerns related to recombinant animal proteins produced in plants, cross-contamination and unintended allergens, and the necessity for stringent identity preservation systems to avoid past failures. On the global stage, the trade of such genetically engineered crops brings about unique regulatory concerns, underscoring the need for internationally harmonized policies and reevaluating existing low-level presence (LLP) thresholds to address unexpected allergens. Moreover, molecular farming ventures into complex religious and ethical territories, particularly affecting communities with strict dietary laws, such as Islamic, Jewish, and those following vegan or vegetarian lifestyles. Addressing these concerns requires a collaborative approach among scientists, regulatory bodies, industry leaders, and religious figures, aiming to foster an inclusive dialogue that navigates the ethical, religious, and environmental implications of integrating animal proteins into plant-based systems. Such efforts are essential for ensuring the responsible development of molecular farming technologies, contributing to a future of sustainable, secure, and inclusive food systems that respect diverse cultural and ethical values. [ABSTRACT FROM AUTHOR]

Introduction: Fermentation-produced protein (FPP) is gaining global interest as a means of protein production with potentially lower cost and environmental footprint than conventionally-produced animal-sourced proteins. However, estimates on the potential performance of FPP vary substantially, limiting assessment of its scalability and utility. Methods: We integrate life cycle analysis data with nutritional and economic data in an interactive online tool, simulating the requirements and consequences of fermentation at a globally-relevant scale. Results: The tool demonstrates that production of an additional 18 million tons of protein annually via fermentation (~10% of 2020 global consumption) would necessitate 10-25 million hectares of feedstock cropland expansion/reallocation, utilize up to 1% of global electricity generation, produce 159 million tons CO2 equivalents, and have a total process input cost of 53.77 billion USD, with a negligible impact on nutrient supply beyond protein. Discussion: This tool should be used to inform the debate on the future use of fermentation in the food system. [ABSTRACT FROM AUTHOR]

Insects are of great interest as novel sources of alternative proteins and biologically active compounds, primarily anticancer agents. Protein-rich insect larval hemolymph is a prospective candidate for pharmaceutical and food industry-related research. In this study, selected biochemical properties and cell toxicity of larval hemolymph from two mealworm species, Tenebrio molitor and Zophobas morio, were analyzed. Total proteins and carbohydrates, antioxidant capacity, and the level of lipid peroxidation were determined. Human cancer (U-87) and normometabolic (MRC-5) cells were treated with different concentrations of larval hemolymph proteins, and the effects on cell viability were assayed 24, 48, and 72 h after treatments. Z. morio hemolymph was shown to be richer in total proteins, showing a higher antioxidant capacity and lipid peroxidation level than T. molitor hemolymph, which was richer in total carbohydrates. Cytotoxicity assays showed that T. molitor and Z. morio hemolymphs differently affect the viability of U-87 and MRC-5 cells in cell type-, dose-, and time-dependent manners. Hemolymph from both species was more cytotoxic to U-87 cells than to MRC-5 cells, which was particularly prominent after 48 h. Additionally, a more potent cytotoxic effect of Z. morio hemolymph was observed on both cell lines, likely due to its higher antioxidant capacity, compared to T. molitor hemolymph. [ABSTRACT FROM AUTHOR]

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins. [ABSTRACT FROM AUTHOR]

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. [ABSTRACT FROM AUTHOR]

Abstract The conventional techniques for protein extraction from biomass are not fully aligned with sustainability goals, so it is important to look for some alternate solutions. By simultaneously extracting both soluble and insoluble proteins, deep eutectic solvents (DESs) offer a viable method for valorizing protein‐rich biomass from a variety of sources. Notably, the molecular crowding effects of DESs may have helped unfolded proteins acquire compact and stable conformations, facilitating solubilization and effective extraction. However, there is still a lack of information regarding how DESs interact with proteins and affect the structure and properties of the recovered proteins. To enable their widespread usage as a sustainable method for extracting dietary proteins, the safety of DES‐extracted proteins must also be addressed. In this paper, we review the state of the science in DES‐mediated protein extraction, focusing on the extraction mechanism and the interactions between DESs and proteins. Additionally, important aspects of DES‐mediated protein extraction that could affect the structure, technofunctional, nutritional characteristics, and safety of extracted protein are explored. DES‐based protein extraction could be helpful to valorize different biomasses for the production of food proteins due to the specific features.

The continuous enhancement of national health awareness has led to the continuous expansion of the market capacity of sports nutrition food. However, factors such as severe product homogenization and lack of innovation have limited the development of the industry. Yeast proteins have high nutritional value, abundant in essential amino and branched-chain amino acid, with slow digestion characteristics. At present, it is mainly used in food processing as protein supplement and muscle recovery supplements, which can enhance the nutritional value of protein in food, partially replace the use of whey protein, and extend the sense of satiety. Thus, the application of yeast proteins in sports nutrition food is promising. This paper introduces the functions of common nutrients, nutritional characteristics and application status of yeast proteins, and then analyzes and summarizes the application prospects of yeast protein in sports nutrition food, providing ideas for the innovative development of sports nutrition food.

A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support technology development for the production of fermentation-derived food ingredients. The business and markets for fermentation-derived ingredients, including policy and regulations are discussed. A patent landscape of fermentation for the production of alternative proteins, lipids and carbohydrates for the food industry is provided. The science relating to strain engineering, fermentation, downstream processing, and food ingredient functionality that underpins developments in precision fermentation for the production of proteins, fats and oligosaccharides is examined. The production of sustainably-produced precision fermentation-derived ingredients and their introduction into the market require a transdisciplinary approach with multistakeholder engagement. Successful innovation in fermentation-derived ingredients will help feed the world more sustainably. [ABSTRACT FROM AUTHOR]

A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer's spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8–12) on BSG proteins' (1) amino acid compositions, (2) secondary structures, (3) thermal stability, and (4) functionalities (i.e., water/oil holding capacity, emulsifying, and foaming properties). The ideal extraction temperature (60 °C) and BSG-to-solvent ratio (1:20 w/v) for maximizing the extraction yield were first determined to set the conditions for the pH effect study. The results showed that a higher extraction pH led to more balanced compositions between hydrophilic and hydrophobic amino acids and higher proportions of random coils structures indicating increased protein unfolding. This led to superior emulsifying properties of the extracted proteins with more than twofold improvement between pH 8 and a pH larger than 10. The extraction pH, nevertheless, had minimal impact on the water/oil holding capacity, foaming properties, and thermal denaturation propensity of the proteins. The present work demonstrated that a high alkaline pH at pH 11–12 was indeed ideal for both maximizing the extraction yield (37–46 wt.%) and proteins' functionalities. [ABSTRACT FROM AUTHOR]

Although jellyfish represent a food source in Asia, limited attention has been devoted to investigating Western consumers' perception and acceptance. This study explored the role of jellyfish body parts and presentation form in determining consumer perception. A local consumer test with 106 untrained subjects (57.5% female, 18–45 years) was performed in Italy over two days on six samples of jellyfish (Rhopilema esculentum Kishinouye) differing in terms of body parts (umbrella and oral arms) and presentation form (minced, striped, and pieced). For each sample, participants expressed their overall liking and, through three check-all-that-apply tests, described their perceived sensory properties and emotions and potential preferred food pairings. The results showed a significant effect of presentation form on liking (with striped and minced samples liked more than pieced samples), 18 sensory properties, four emotions, and five food pairings. Moreover, different drivers of liking and emotions were observed for three clusters of subjects named "In favour of", "Against", and "Picky towards" eating jellyfish. In conclusion, this study found that at least one segment of consumers could accept jellyfish as novel food. Moreover, the provided results could be useful for developing innovative jellyfish-based products and dishes that meet consumers' expectations. [ABSTRACT FROM AUTHOR]

AbstractThe current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sustainable way. Here, we have discussed some of the most common and promising protein sources alternative to animal proteins, namely: legumes, insects, and microorganisms (including microalgae and fungi). The primary objective was to assess their nutritional quality through the collection of digestible indispensable amino acid score (DIAAS) values available in the scientific literature. Protein digestibility corrected amino acid score (PDCAAS) values have been used where DIAAS values were not available. The ecological impact of each protein source, its nutritional quality and the potential applications in traditional foods or novel food concepts like meat analogues are also discussed. The data collected show that DIAAS values for animal proteins are higher than all the other protein sources. Soybean proteins, mycoproteins and proteins of some insects present relatively high DIAAS (or PDCAAS) values and must be considered proteins of good quality. This review also highlights the lack of DIAAS values for many potentially promising protein sources and the variability induced by the way the proteins are processed. [ABSTRACT FROM AUTHOR]

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed. [ABSTRACT FROM AUTHOR]

This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information. [ABSTRACT FROM AUTHOR]

Summary: Proteins of animal origin have been used in various food formulations as they have been shown to possess excellent techno‐functional properties such as gel formation, emulsification, foam ability and stability, among others. However, the production of proteins from animal sources does come at an environmental cost due to the greenhouse effect that is attributable to the rearing of animals. To mitigate against the environmental impact of the production of protein from animal origin, research has focused on alternative proteins such as those of plant, insect or mycoprotein origin. However, there are still several issues as well as mapping of alternative proteins in terms of their nutritional profile, sensorial attributes that include taste and texture as well and the challenges that exist in mimicking proteins of animal origin that need to be addressed which would broaden the window of application of alternative proteins. Therefore, this review explores some of the alternative protein sources that have been characterised in terms of their techno‐functional characteristics and underpins the challenges such as allergenicity that exist in the use of alternative. Furthermore, this work aims to evaluate consumer perception and acceptance of alternative proteins which is pivotal in their success in food production and process as well as ensuring the safety of these proteins. As such, this work will contribute towards the existing knowledge on the possible applications of these proteins as sustainable, cheaper solutions. [ABSTRACT FROM AUTHOR]

Through a media discourse analysis, this study draws upon quantitative and qualitative data to gain insights into how new food categories are made and negotiated through mainstream and social media. The focus is on alternative proteins, a growing food sector largely driven by the current unsustainable industrial animal farming. Plant-based meats have long existed as alternative sources to meat, and insects have been historically eaten in parts of the world; yet, the crisis of climate change and increasing sophistication of technology have spurred the development of innovations like cultivated meat, microalgae, and fermentation protein. To better understand how food categories are redefined, this study focuses on Singapore media and its framing of these foods, considered novel here for their potential to revolutionize future food sources by how they are made and/or consumed. The contested views on the edibility and categorization of these novel foods signal resistance to Singapore's accelerated modernity. [ABSTRACT FROM AUTHOR]

The future of plant-based diets is a complex public health issue inextricably linked to planetary health. Shifting the world's population to consume nutrient-rich, plant-based diets is among the most impactful strategies to transition to sustainable food systems to feed 10 billion people by 2050. This review summarizes how international expert bodies define sustainable diets and food systems and describes types of sustainable dietary patterns. It also explores how the type and proportion of plant- versus animal-source foods and alternative proteins relate to sustainable diets to reduce diet-related morbidity and mortality. Thereafter, we synthesize evidence for current challenges and actions needed to achieve plant-based sustainable dietary patterns using a conceptual framework with principles to promote human health, ecological health, social equity, and economic prosperity. We recommend strategies for governments, businesses, and civil society to encourage marketplace choices that lead to plant-rich sustainable diets within healthy, equitable, and resilient agroecological food systems. [ABSTRACT FROM AUTHOR]

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Molecular farming, the practice of engineering plants to produce recombinant proteins, presents novel challenges and opportunities for domestic markets and international trade. This article explores the multifaceted risks associated with these biotechnological advancements, including public health concerns related to recombinant animal proteins produced in plants, cross-contamination and unintended allergens, and the necessity for stringent identity preservation systems to avoid past failures. On the global stage, the trade of such genetically engineered crops brings about unique regulatory concerns, underscoring the need for internationally harmonized policies and reevaluating existing low-level presence (LLP) thresholds to address unexpected allergens. Moreover, molecular farming ventures into complex religious and ethical territories, particularly affecting communities with strict dietary laws, such as Islamic, Jewish, and those following vegan or vegetarian lifestyles. Addressing these concerns requires a collaborative approach among scientists, regulatory bodies, industry leaders, and religious figures, aiming to foster an inclusive dialogue that navigates the ethical, religious, and environmental implications of integrating animal proteins into plant-based systems. Such efforts are essential for ensuring the responsible development of molecular farming technologies, contributing to a future of sustainable, secure, and inclusive food systems that respect diverse cultural and ethical values.

IntroductionFermentation-produced protein (FPP) is gaining global interest as a means of protein production with potentially lower cost and environmental footprint than conventionally-produced animal-sourced proteins. However, estimates on the potential performance of FPP vary substantially, limiting assessment of its scalability and utility.MethodsWe integrate life cycle analysis data with nutritional and economic data in an interactive online tool, simulating the requirements and consequences of fermentation at a globally-relevant scale.ResultsThe tool demonstrates that production of an additional 18 million tons of protein annually via fermentation (~10% of 2020 global consumption) would necessitate 10–25 million hectares of feedstock cropland expansion/reallocation, utilize up to 1% of global electricity generation, produce 159 million tons CO2 equivalents, and have a total process input cost of 53.77 billion USD, with a negligible impact on nutrient supply beyond protein.DiscussionThis tool should be used to inform the debate on the future use of fermentation in the food system.

Wolffia is a protein-rich aquatic plant with the potential to help address food sustainability issues; however, a more efficient extraction process must be sought due to limited yield with conventional methods. This study aimed to investigate the effects of duckweed forms (fresh and dried), duckweed-toaqueous solution ratio (DSR), as well as alkaline and ultrasonication extractions on yields, physicochemical and techno-functional properties of duckweed protein extracts (DPE). Three extraction methods were used: alkaline extraction (AE), ultrasound-assisted alkaline extraction (UAAE), and ultrasound-assisted water extraction (UAWE). The study showed fresh duckweed resulted in a 2.5-fold higher yield and protein recovery than oven-dried duckweed. UAE significantly enhanced extraction yield and protein recovery. The optimal extraction process was a DSR of 1:6 using UAAE at pH 8.5, resulting in a 16% yield and 34% protein recovery. Furthermore, the study found that UAE facilitated the extraction of non-polar/hydrophobic amino acids while AE proved to be efficient in extracting sulfur-containing amino acids. This study, for the first time, revealed the role of UAE and AE in promoting the extraction of different profiles of amino acids. The DPE produced using UAAE contained 65% protein, meeting the WHO/FAO/UNU recommended protein intake for preschool-aged children. Furthermore, the DPE exhibited excellent emulsifying properties and oil-holding capacity comparable to commercial soy protein isolates. Overall, UAAE was identified as a promising approach for producing techno-functional and nutritious protein ingredients from Wolffia. The resulting DPE proved to show great potential for functional plant-based food and feed applications. [ABSTRACT FROM AUTHOR]

The widespread demand for animal-sourced foods poses challenges in addressing climate change due to their significant greenhouse gas emissions. Alternative proteins like cultured meat show promise with lower greenhouse gas emissions, but have faced public resistance, posing substantial barriers to their broad development and adoption. This paper reports a survey that examined the perceived naturalness of protein sources as an important factor that predicts perceived risks, benefits, and support for consumption. A diverse sample from the United States considered six different protein technologies, including three newer alternative proteins such as cultured meat and three more conventional proteins. Newer alternative proteins were perceived as less natural and were less supported than conventional proteins. Additionally, the more participants perceived protein sources as natural, the less risky and more beneficial they perceived them to be, contributing to their support. These results suggest that perceived naturalness, and associated risks and benefits, could be an important factor in shaping public support for or opposition to new proteins. These findings have theoretical and broader implications for the development and adoption of sustainability technologies. [ABSTRACT FROM AUTHOR]

Alternative protein (AP) foods are proposed to support a global protein transition. Whereas AP food innovation has been a strategy to promote consumption of protein sources with low environmental impact in high-income countries (HICs) diets, their relation to sustainable, high-quality diets in low- and middle-income countries (LMICs) remains to be established. AP foods vary in nutrient profile, processing requirements, costs, and environmental impact. Current literature regarding AP suitability in LMIC contexts is limited. This perspective examined environmental and nutritional metrics that can assess the sustainability of AP in LMICs. Current research areas needed to accurately assess environmental impacts while considering nutritional density were identified. An overview of the usability of relevant AP in both high- and low-resource settings was also explored. Metrics addressing diverse contextual synergies in LMICs, unifying nutritional, environmental, and socioeconomic considerations, were found necessary to guide the integration of AP into LMIC diets. [ABSTRACT FROM AUTHOR]

Agroecology has been proposed as a holistic approach to transform food systems that meet global food requirements with favorable environmental and social impacts. Agroecology relies on science, practices, and social movements that emphasize ecological principles, local knowledge, culture, and traditions to increase the sustainability and equity of the food system. Agroecological practices have demonstrated positive outcomes on food security and nutrition in low- and middle-income countries (LMICs). Agroecology principles can be applied across the food system and could facilitate the integration of certain alternative protein (AP) foods to address multiple issues. In this perspective, agroecological principles were analyzed to compare the suitability of different AP sources: unprocessed/minimally processed legumes, plant-based meats, edible insects, macroalgae (seaweed), fungal biomass, and cultivated meat. Considerations were identified for the feasibility of AP adoption in LMICs within an agroecological framework to provide nutrient-rich and sustainable diets while addressing other principles such as fairness and economic diversity. From this analysis, legumes, simplified plant-based meat analogs such as texturized plant proteins with minimal additives, edible insects, and macroalgae (location dependent) would make excellent nutritional contributions alongside animal-sourced food within LMICs within an agroecological framework. In contrast, highly processed plant-based meats, fungal biomass, and cultivated meat do not align well with agroecological principles for large-scale human consumption within LMICs. Furthermore, the production facilities to make these foods require robust capital investment and there may be issues related to who owns the intellectual property of these technologies. The NOVA classification system categorizes food based on the degree of processing. Our assessment suggests that foods with lower NOVA classification of unprocessed and minimally processed best fit the agroecological principles related to nutrition, agroecosystem, and societal demands for sustainable food systems. [ABSTRACT FROM AUTHOR]

Protein consumption and the demand for high-value nutritional products is growing rapidly in emerging markets. The projected growth of the alternative protein industry may position it well to meet this demand while addressing environmental sustainability and ethical standards. However, adoption of alternative protein products over traditional animal-sourced proteins is not always a clear choice, with factors such as consumer preferences and habitual behaviors influencing consumer decisions. Insights and considerations associated with generating demand for alternative protein products in low- and middle-income countries (LMIC) were identified through 3 case studies: the OBAASIMA Project in Ghana, the Egg Initiative in Ethiopia, and the World Food Programme Farming Coalition project in Armenia. Key findings emphasize the importance of local sourcing, positive messaging, and integration within existing diets and behaviors. Therefore, these factors will be essential for the adoption of novel alternative protein products in LMIC. [ABSTRACT FROM AUTHOR]

The United Nations has encouraged governments to promote sustainable healthy diets to address undernutrition, obesity, and climate change. This perspective paper examines policy insights from selected high-income countries in Asia, Europe, and North America to understand how traditional and novel alternative proteins (AP) may support sustainable healthy diets in low- and middle-income countries (LMIC) where populations experience malnutrition in all forms. AP products must be affordable, locally sustainable, and culturally acceptable to improve diet quality and health. Food-based dietary guidelines are a policy tool to guide AP product formulation, manufacturing, processing, labeling, and marketing to ensure that these products complement traditional plant- and animal-source proteins in sustainable healthy diets. This paper suggests that a new food categorization taxonomy is needed to guide AP product recommendations. Decision-makers must harmonize multisectoral policies to ensure LMIC populations have access to sustainable healthy diets to achieve a protein transition and food systems transformation by 2050. [ABSTRACT FROM AUTHOR]

Rising incomes across low-and middle-income countries (LMIC) lead to a lower consumption of starchy staples and create a growing demand for high-quality animal protein, an observation referred to as Bennett's law. This dietary shift from plant-sourced to animalsourced proteins has also been referred to as the LMIC protein transition. At this time, there are rising concerns that current livestock production is highly resource intensive and may not meet the growing global demand for high-quality protein. Alternative plant-based proteins, derived from new technologies and often fortified with micronutrients, are intended to close the LMIC nutrient gap. However, data from LMIC suggest that the income-driven selection of animal proteins is aspirational and varies by stage of economic development. Food balance sheets from higher-income countries indicate that meat consumption peaks only at very high incomes. Will plant-based alternative proteins satisfy the growing LMIC demand for animal-sourced foods, thereby negating Bennett's law? Current evidence suggests otherwise. [ABSTRACT FROM AUTHOR]

Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production costs are comparably low. Nevertheless, proteins obtained from yeasts are still mostly known and studied for feed applications, despite their nutritional, functional, and sensory benefits for various food applications. Testing consumer acceptance of products, especially products containing alternative proteins provides insights into, e.g., market success, consumer perception, and optimization potential. In this study, the development of two vegan spread powders, high in protein and containing torula yeast as an alternative protein source, is introduced. The result of food product development using torula yeast were "Leberwurst"-style (14.7% protein) and a "Balkan"-style (9.7% protein) spreads both meeting the criteria "at least 20% kcal from proteins of total product kcal" and thus claimable as "high-protein." The application of the alternative protein from torula yeast within the final products was studied by a consumer acceptance test (n = 123) within three different countries (Germany, Iceland, and Sweden). Consumers also rated their trust in food production actors, the food industry in particular, and their willingness to try new foods. Overall, both spreads received acceptance values in the range of "like slightly." It is noticeable that the consumers liked the spread "Balkan style" more than "Leberwurst"-style. The background variables revealed higher neophobic characteristics of Icelandic consumers compared with Swedish or German consumers. However, German consumers felt transparency, and communication was missing, but Icelandic consumers, in general, had more trust in the overall food value chain. This knowledge allows for the development of strategies that address cultural-specific barriers and capitalize on cultural values that promote openness to culinary innovation. The identification of cultural variations in consumer preferences emphasizes the need for customized approaches to product development and marketing. These findings could have implications for businesses and policymakers in understanding and catering to the preferences and concerns of consumers in these respective countries. Businesses might benefit from emphasizing transparency and improving communication strategies. This could involve providing clear information about the sourcing, production, and other aspects of the food value chain. [ABSTRACT FROM AUTHOR]

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1–17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future. [ABSTRACT FROM AUTHOR]

Summary: This thought document initiates a series of commissioned articles, which will appear in this Journal during 2024 and marks the 60th anniversary of the founding of the Institute of Food Science and Technology in the UK. Climate changes have been seen to have major effects on the disruption of food supply systems. Such changes have had implications on food sustainability, food security and the nutritional composition of foods. In response to these disruptions, food researchers and the food industry have evaluated potential research activities to alleviate risks associated with food insecurity, and focussed on waste utilisation and the use of recovered products for the well‐being of consumers. This viewpoint article focusses on a selection of recently published articles from the International Journal of Food Science and Technology and aligned journals to show the relevance of such research to today's food industry. It is by examining the recent focus of researchers in specific areas of food science and technology, that it is possible to apply these published findings to the modern food industry and help reduce the impact of what may be considered a resource hungry industry. [ABSTRACT FROM AUTHOR]

Summary: Proteins from animal sources have for many centuries been used as the conventional food proteins in the food industry to produce a variety of food products. This is mainly attributed to their functional properties that range from foaming ability and stability to emulsification and gelation. However, animal husbandry has a greater impact on the environment compared to crop production. Thus, research on the potential use of plant‐based proteins, which could be more sustainable, cheaper and environmentally friendly has continued to be the focus of many academics and the food industry. Even though studies have been carried out to investigate the functional properties of plant‐based protein sources, there is still a need to understand the challenges that exist in the extraction and the functional characteristics of proteins from plant sources, which could be used as a more feasible exchange for animal‐based proteins. Therefore, this review aims to contribute to the existing knowledge on the extraction, characterisation and functional properties of plant‐based proteins. To this end, relevant literature was searched on several databases such as EBSCO HOST and Science Direct. Google Scholar was also used as a complementary search engine. Research that has addressed the extraction and functional characterisation of proteins from plant sources was critically evaluated and the findings are discussed herein. Additionally, the pinch points that exist in the use of plant‐based proteins as alternatives to animal proteins in food processing are highlighted in this review. [ABSTRACT FROM AUTHOR]

This study examined the effects of high-pressure homogenization (HPH) and ultrasonication pre-treatment on the structural and physicochemical properties of proteins extracted from defatted Nannochloropsis Oceania biomass (DNOB). HPH treatment was found to enhance the solubility of protein extracted from DNOB compared to ultrasound, where samples pretreated with three passes (3P) of HPH exhibited lower solubility than two passes (2P). The morphology of extracted samples was visualized by scanning electron microscopy, which HPH pre-treatment, especially with more passes, were able to breakdown DNOB into fragments. Alternatively, more holes were displayed on the surface of the extracts pretreated with ultrasound especially when higher amplitude applied. The particle size of extracts from HPH3P (129.5 µm) significant dropped from HPH2P (314.25 µm), where samples pretreated with ultrasound at 20 % amplitude (US20) also decreased in particle size compared to 40 % amplitude (US40), from 115.25 µm to 78.22 µm. Protein flexibility of DNOB extracts were enhanced by both HPH2P and HPH3P but decreased for ultrasound samples. β-sheets were found to be the most abundant protein secondary structure for all samples, where samples treated with HPH3P contained the highest percentage of β-sheets (72 %) than control, HPH2P, ultrasonication at 20 and 40 % amplitude (52–62 %). The high percentage of β-sheets found in HPH3P sample also contributed to its outstanding emulsifying properties which stood out among all, especially at concentrations over 1 mg/ml. Results obtained from this study helped to direct the application of DNOB extracts as functional food ingredient for future food innovation.

The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to mimic fresh and processed meat requires a clear understanding of the fundamental differences between muscle and alternative proteins. Currently, plant-based meat alternatives are dominating the alternative market; mycoprotein-based products have also gained a market share, while algae and insects are other emerging sources of alternative proteins. Both traditional and novel processing technologies and innovative ingredient formulations are being developed to transform nonmuscle proteins into fibrous or particle structures that microscopically resemble muscle. However, the production of meat analogues generally entails ultra-processing and ultra-formulation, which could compromise nutritional value and safety. Therefore, to sustain the alternative protein market, scientists and entrepreneurs must methodically examine and understand inherent differences that separate alternative proteins from muscle proteins. An intuitive knowledge base is essential to designing new approaches to overcome technical challenges. In doing so, food scientists and entrepreneurs must be keenly cognisant that animal meat products are unique; the quality and sensorial attributes of meat can only be simulated but not replicated.

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability.

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties.

The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to mimic fresh and processed meat requires a clear understanding of the fundamental differences between muscle and alternative proteins. Currently, plant-based meat alternatives are dominating the alternative market; mycoprotein-based products have also gained a market share, while algae and insects are other emerging sources of alternative proteins. Both traditional and novel processing technologies and innovative ingredient formulations are being developed to transform nonmuscle proteins into fibrous or particle structures that microscopically resemble muscle. However, the production of meat analogues generally entails ultra-processing and ultra-formulation, which could compromise nutritional value and safety. Therefore, to sustain the alternative protein market, scientists and entrepreneurs must methodically examine and understand inherent differences that separate alternative proteins from muscle proteins. An intuitive knowledge base is essential to designing new approaches to overcome technical challenges. In doing so, food scientists and entrepreneurs must be keenly cognisant that animal meat products are unique; the quality and sensorial attributes of meat can only be simulated but not replicated. [ABSTRACT FROM AUTHOR]

Plant-based seafood analogs are gaining increasing popularity as replacements for traditional fish and other seafood products due to environmental (stock depletion, pollution, and bycatch issues) and health (bioaccumulated toxins, norovirus, and allergies) concerns associated with them. Several companies have launched plant-based fish products, but the market still lacks alternatives to shellfish and other sea delicacies. In this study, a plant-based sea foie gras (monkfish liver product) analog was developed using duckweed RuBisCO protein and omega-3-rich flaxseed oil to form emulsion gels. These gels consisted of a high concentration of flaxseed oil droplets dispersed within a gelled RuBisCO protein network. It was hypothesized that the high disperse phase volume fraction of the oil droplets and the heat-set gelation properties of the RuBisCO proteins would enable us to create emulsion gels that mimicked the properties of sea foie gras. A natural pigment (β-carotene) was incorporated into the oil phase of the emulsions to mimic the red-orange color of conventional sea foie gras. The structural, textural, and optical properties of real and plant-based sea foie gras analogs were characterized using scanning electron microscopy, confocal microscopy, dynamic shear rheology, texture profile analysis, and colorimetry. Emulsion gels prepared using 40% flaxseed oil and 10% RuBisCO proteins produced plant-based products that closely simulated the texture and color of the real products. Rheological analysis suggested that the oil droplets acted as active fillers within the protein gels. Our results suggest that emulsion gels may be used to create more sustainable and healthier plant-based seafood products. [ABSTRACT FROM AUTHOR]

Alternative proteins, including plant-based and cell-based meat and dairy analogues, are discursively positioned as a new form of meat and dairy and as a solution to the myriad of issues associated with conventional animal agriculture. Animal agricultural industries across various nations have resisted this positioning in regulatory spaces by advocating for laws that restrict the use of meat and dairy terms on the labels of alternative proteins products. Underlying this contestation are differing understandings of, and vested interests in, desirable futures for animal agriculture. In Australia, this broader contestation led to a national-level inquiry by a Senate parliamentary committee entitled Definitions of meat and other animal products (the Inquiry). This paper reports findings from a study of the problematizations developed through the Inquiry using a framework for policy discourse analysis referred to as Bacchi's 'What's the Problem Represented to be' methodology. It shows how the dominant discourse throughout the Inquiry moved away from the initial problematization of alternative proteins as a threat to animal agriculture. Instead, both industries were ultimately positioned as not in competition and only labelling laws were problematized with the solution being amendments to ensure 'consumer clarity'. This outcome ignored a range of alternative problematizations related to the ethical, environmental, health, social and economic issues raised by animal agriculture and by alternative proteins. This lack of scrutiny benefits both industries, by closing off the policy discourse to consideration of a range of alternative interests, voices, and potential solutions, such as stricter health and welfare regulation. [ABSTRACT FROM AUTHOR]