An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever‐increasing global population.

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]