Alternative Proteins

Safety and Food Security Considerations

Alaa El-Din A. Bekhit, William W. Riley, Malik A. Hussain, Alaa El-Din A. Bekhit, William W. Riley, Malik A. Hussain

• Publisher: CRC Press
• Year: 2022
• Print ISBN: 9780367281298
• eBook ISBN: 9781000510744
• Edition: 1
• Topic: Medicine
• Subtopic: Food Science

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers' attitudes toward red meat consumption and their interest in new alternative protein products.

Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed.

Key Features:

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• Explains potential improvements to alternative proteins through the employment of novel processing techniques.

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• Contains the first review on keratin as an alternative protein source.

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• Explores first comprehensive evaluation of the religious aspects of novel proteins.

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• Describes methods for the detection and evaluation of health hazards.

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• Discusses guidelines, regulatory issues and recommendations for food safety

Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

1 Trends and Motivations for Novel Protein Sources and Contribution towards Food Security

Malik Altaf Hussain¹, William Riley², and Alaa El-Din A. Bekhit³

¹Food Safety Unit, The Victorian Department of Health, Melbourne, Australia

²International School, Jinan University, Guangzhou, China

³Food Science Department, Otago University, Dunedin, New Zealand

DOI: 10.1201/9780429299834-1

Contents

1. 1.1 Introduction
2. 1.2 Trends and Motivations for Novel Protein Sources
3. 1.2.1 Health Improvement
4. 1.2.2 Cost and Availability of Protein
5. 1.2.3 Environmental Impact
6. 1.2.4 Food Transition and Justice
7. 1.2.5 Other Factors
8. 1.3 Novel Proteins to Improve Food Security and Sustainability
9. 1.3.1 Food Security
10. 1.3.2 Aging Population and Chronic Disease
11. 1.3.3 Alternative Protein Sources and Sustainability
12. 1.3.4 Food Choice Changes
13. 1.4 The Challenges of Novel Proteins
14. 1.4.1 Challenges with In Vitro Meats as a Protein Source
15. 1.4.2 Challenges with Edible Insects as a Protein Source
16. 1.5 Key Aspects of Novel Protein Sources
17. 1.5.1 Food Safety Aspects
18. 1.5.2 Health and Nutritional Aspects
19. 1.5.3 Technological Aspects
20. 1.5.4 Environmental and Ethical Aspects
21. 1.6 Conclusion
22. Acknowledgement and Declaration
23. References

1.1 Introduction

Traditionally, only proteins derived from animal sources are considered to be of high quality and value. Even today’s food market is heavily loaded with meat and dairy protein products. This is primarily driven by consumer demand and perception around the nutritional and health benefits of these protein sources. However, over the last decade or so, alternative proteins, especially from plant-based sources, have entered the food supply chain. Food markets have begun to display and promote these new protein products due to growing consumer interest in alternative protein sources.

It was challenging and difficult to begin to provide sufficient non-animal sources to meet the growing demand for protein. But there are many excellent non-traditional protein sources, including vegetarian, microbial, insect and others to supply the adequate nutrition needed for good health. Plant-based protein is the most rapidly growing sector within the alternative protein industry, and it offers several dozen of potential high quality protein sources (Chapter 2). Single-cell protein (SCP) includes the edible microbial biomass derived from bacteria, yeasts, filamentous fungi or microalgae that are also considered promising alternative sources of protein (Chapter 3). Many different species of insects are eaten without risk to health throughout the world; however, each edible insect species has a strict culture and historical background behind it (Chapter 5). Table 1.1 lists several alternative proteins and protein products that are available now or that are emerging as potential sources in the future.

Table 1.1 Examples of alternative protein sources and new commercial products

Category	Protein Source or Product
Plant-based	Soybeans	Hemp seed	Pumpkin seed	Sunflower seeds
	Peas	Chickpeas	Seitan	Lentils
	Kidney beans	Navy beans	Black beans	Lima beans
	Flaxseed	Chia seeds	Quinoa	Sun-dried tomatoes
	Almonds	Peanuts	Pistachio	Cashew
	Walnuts	Pine nuts	Amaranth	Wheat
	Wild rice	Oats	Buckwheat	Millet
	Barley	Corn	Sorghum	Buckwheat
Insect	Agave worm	Bamboo borer	Bee	Centipede
	Chapulines (grasshoppers)	Crickets	Dragonfly	Dung beetle
	Mealworms	Mopane worm	Sago grubs	Locust
Microbial	Quorn^TM	All-G Rich	FeedKind	KnipBio Meal
	Spirulina	Pruteen	Provesta	UniProtein
Technologically produced and other	Cell-cultured meat	Cell-cultured fish	Cell-cultured chicken	Cell-cultured prawn
	3D printed meat	Synthetic eggs	Synthetic milk

Future protein sources will look fundamentally different from the proteins that we consume today. Therefore, rapidly evolving diversity and novelty of protein sources require completion of comprehensive risk assessments prior to regulatory approvals to ensure that public health and safety issues are addressed (Chapters 12 and 13). The innovation and development of alternative protein sources are vital to ensure food security, sustainability, health and nutrition in response to consumer trends in the coming years.

1.2 Trends and Motivations for Novel Protein Sources

Alternative proteins are disrupting animal-based food systems and a clear transitioning is seen towards plant-based food systems over the last decade or so. The emerging trends and transitions in food systems towards diversified and novel sources of protein are supported by a range of institutions, organizations, agencies, scientific associations, and industry lobbyists. Several factors including health concerns, nutritional implications, environmental sustainability and economic challenges are driving movements to introduce novel protein sources in global food systems. This section will discuss some of the key driving factors that substitute alternative proteins for our conventional protein sources (Table 1.2).

Table 1.2 Key driving factors that are influencing growth of alternative proteins

Factor	Ways to Influence Growth
Health	Improve health by providing varying and high-quality protein sources. Offer many nutritional benefits. Healthier than traditional proteins. Help to reach the recommended daily targets for whole grains, fruits and vegetables. Less saturated fat than red meat.
Cost and availability	Plant-based protein offers the least expensive option. Could be available to everyone at an affordable cost.
Environmental impact	Alternative proteins are considered more sustainable. Lower environmental footprint. Less water usage. Lower greenhouse gas production.
Food systems transition and innovation	A successful transition of existing food systems towards more efficient, diverse, resilient and equitable food systems. The overall efficiency of the entire food production process is improved.
Social impact	A significant impact on consumer health and safety (real and perceived).
Consumer acceptability and perception	Consumers are looking for something new and exciting in terms of flavour and texture. Consumers are looking for a more versatile protein option. Animal welfare advocates are gaining traction.

1.2.1 Health Improvement

Novel proteins, especially plant-based, are gaining popularity due to their diversity and nutritional benefits. For example, lupins, quinoa and hempseed are considered excellent sources of energy, high-quality proteins, fibres, vitamins, and minerals. Many health-improving compounds such as polyphenols and bioactive peptides are present in plant-based protein sources (Pihlanto et al., 2017). Protein consumers equate a high-protein diet with a myriad of health benefits. Likewise, many young consumers perceive alternative or plant-based protein products as a healthy choice.

1.2.2 Cost and Availability of Protein

The increasing cost of animal-based protein is one of the major factors that is encouraging the industry to find alternative protein sources. Plant-based protein sources, such as beans, peas and lentils, offer the lowest-cost options for protein sources. However, currently, many alternative protein products are at the development stage and are more expensive than traditional animal-based protein products. The cost-effectiveness, functionality and taste are key parameters that will have a hu...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Dedication
• Contents
• Preface
• About the Editor
• Contributors
• Chapter 1: Trends and Motivations for Novel Protein Sources and Contribution towards Food Security
• Chapter 2: Plant Proteins
• Chapter 3: Single-Cell Protein – A Group of Alternative Proteins
• Chapter 4: Algae as an Alternative Source of Protein
• Chapter 5: Insect-Derived Protein as Food and Feed
• Chapter 6: Snails
• Chapter 7: Keratin as an Alternative Protein in Food and Nutrition
• Chapter 8: Non-Traditional Meat Sources, Production, Nutritional and Health Aspects, Consideration of Safety Aspects and Religious Views
• Chapter 9: Cultured Meat: Challenges in the Path of Production and 3D Food Printing as an Option to Develop Cultured Meat-Based Products
• Chapter 10: Bioconversion of Marine By-Products into Edible Protein
• Chapter 11: Meat Co-products
• Chapter 12: Food Safety Risks Associated with Novel Proteins
• Chapter 13: Allergenicity Risks Associated with Novel Proteins and Rapid Methods of Detection
• Chapter 14: Novel Protein Sources: An Overview of Food Regulations
• Index