Materials and applications to produce alternative foods

The global increase in population and the resulting surge in meat consumption have raised critical concerns related to food resource depletion, environmental pollution, animal welfare, and public health. In response, interest in alternative foods is growing, particularly in the development of ingredients that support both health and environmental sustainability. This review explores the major components used in alternative food production—proteins, carbohydrates, and fats—by examining their chemical properties, functional roles, and potential applications. Protein sources include plant-based, cultured cell-based, microbial, insect-derived, and marine algae-derived materials, offering nutritional alternatives to conventional animal products while promoting sustainability. Carbohydrates complement proteins by enhancing binding, gelation, texture, viscosity, and moisture retention, thereby improving the physical and sensory qualities of alternative foods. Fats are essential for replicating the flavor and mouthfeel of traditional foods, with various plant- and marine-based lipids employed to mimic these characteristics. By offering an integrated understanding of ingredient functionality and interactions, this review supports advancements in alternative food quality and scalability, contributing to the development of a healthier and more sustainable global food system.