Alternative Proteins Display Potential for a Promising Future

Experts provide insights to understand the sustainability and economic aspects of alternative protein types and sources as well as barriers against the widespread adoption of novel protein sources.

FREMONT, CA: The primary supply of protein in the typical human diet has been animal products. But the environmental sustainability issues related to diets centred on animals are getting worse. The production of animal meat, such as beef, prawns, lamb, and pork, is responsible for the greatest proportion of greenhouse gas emissions per 100 grams of protein. Alternative protein sources can decrease land use requirements and save eight Gt CO₂ eq annually.

In a recent survey, 54 per cent of consumers said they would be ready to substitute other protein sources for meat. Scientists have also noted that factors such as taste, convenience, environmental advantages, appearance, and healthfulness are key factors in the broad acceptance of alternative protein sources. Food science and technology solutions will be crucial in enhancing protein and related product properties as the demand for alternative proteins rises. This can result in more choices for consumers looking to diversify their diets or adopt a flexitarian approach to protein consumption. Accordingly, despite some commercialisation difficulties, the food industry is reacting to the demand by altering product formulations and utilising several food processing technologies to create sustainable alt-protein products.

The most popular protein source for making beef substitutes is plant-based protein. The sources include cereals like wheat, maize, rice, and oats; oilseeds like soybean, peanut, and linseed; pulses like beans, lentils, and lupines; and leaf proteins like alfalfa, sugar beet, and clovers. For instance, the protein in burgers comes from soy, whereas the protein sources in meat include legumes, mung beans, and brown rice.

Protein components are obtained using conventional wet and dry fractionation techniques. The wet fractionation method includes the removal of non-protein fractions and an increase in purity through the use of organic solvents, acidic solutions, and alkaline solutions; however, this method frequently results in high protein denaturation and requires a lot of water and energy.

On the other hand, dry fractionation, a gentler process that typically produces lower protein purities while maintaining the functionalities of protein, entails fine milling, separation, and air classification. Utilising the advantages of both methods cutting-edge processing technologies like microwaves, ohmic heating, ultrasound, enzymatic processes, or high-pressure processing, both techniques seek to improve the quality of the extracted proteins through hybrid approaches. (HPP). The most researched alternative strategy for recovering proteins and useful substances is HPP. There have also been commercialized technologies with a process sustainability emphasis.

The industry may be prone to greenwashing and making unsubstantiated health benefit claims because customers typically are unaware of the potential environmental or health benefits. Heuristics related to the alternative protein space must therefore be thoroughly examined. While players in alternative proteins and livestock are still engaged in an ontological arms race, it is important to carefully consider the definitions given to good and bad proteins. Researchers from the University of Oxford examined the narratives surrounding animal-based protein alternatives and discovered the emergence of real vs. fake and clean vs. dirty concepts that are comparable to heuristics influencing discussions about good vs. bad food.

The cost of the finished products will also have an impact on the trend for alternative proteins. Studies clearly show that the decline in the growth rate of plant-based products is the result of problems in the supply chain, which have raised prices, raised customer concerns about the health benefits, and saturated certain market segments. In any case, the development of more sustainable food systems as well as the food industry as a whole is encouraged by the diversification of diets and dietary choices.