Alternative proteins: innovations in sources, processing, and consumption

As the global population expands and protein demand also rises, the environmental and ethical issues around traditional animal-based proteins become more important. Conventional proteins are associated with several issues, such as greenhouse gas emissions, deforestation, and extensive use of water and land. However, alternative proteins (APs) originating from plants, microbes, insects, and cultured cells have the potential to overcome such problems. Such proteins not only provide a solution to the growing population but also a sustainable alternative to conventional protein sources. This review focuses on the various sources of alternative proteins, such as plant-based (oil seeds, soybeans, peas), insects (mealworms and crickets), microbial (algae and fungi), and lab-grown proteins. It investigates the extraction and production processes, such as wet and dry fractionation, enzymatic hydrolysis, fermentation, and cell culture, with a focus on efficiency, scalability, and sustainability. Furthermore, the review discusses current consumption trends and commercial acceptance of alternative proteins, taking into account taste, texture, price, and cultural preferences. Despite their potential, alternative proteins are limited by high production costs, regulatory hurdles, and market acceptance issues. The analysis continues by exploring future potential for boosting protein quality, advancing processing technology, and broadening uses in the food and industrial sectors. Overall, AP may play an important role in developing a sustainable food system, providing nutritional safety, and mitigating the environmental effects of conventional protein production.