Sustainable Protein Alternatives: Exploring Plant-Based, Microbial and Novel Protein Sources

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dc.contributor.authorKumar, Ren_US
dc.contributor.authorThomas, RRen_US
dc.contributor.authorRajput, R.en_US
dc.date.accessioned2025-06-18T11:04:52Z
dc.date.available2025-06-18T11:04:52Z
dc.date.issued2025-04
dc.description.abstractPopulation growth, changes in diets and sustainability issues support the global demand for protein. Animal-based protein sources are responsible for substantial amounts of greenhouse gas emissions, deforestation and water wastage, urging the assessment of sustainable alternatives. Plant proteins, extracted from soy, peas, lentils and other legumes, have a smaller carbon footprint and health advantages less saturated fat and cholesterol. Laboratories are creating proteins from microbes, algae and insects and lab-grown meat, with all sorts of pros and cons about each medication. Screens have been developed for alternative proteins like corn starch, wheat starch, pea starch, potato starch, etc. Machines such as high moisture extruders, fermenters and extractors have developed and improved their capabilities, which has decreased their cost over time. The system cost is increased, but the product quality, functionality and palatability have improved, making it comparable to animal-based sources. But challenges remain in the form of consumer acceptance, expensive manufacturing processes and regulatory?complexities that continue to slow their mass-production implementation. Combating these challenges may take multiple forms, from researching better protein in terms of quality and digestibility, to policy changes that promote new protein marketplaces, to consumer?education around environmentally and health beneficial protein selections. To fulfil the nutrition needs of a global population in an ecologically-friendly manner moving forward, the food?systems will need to include plant-based and novel sources of protein. For those who hear of alternative proteins and think it is a far-off trend over the?horizon, an insufficient presence to solve large-scale hunger and climate challenges, think again. The current study examines the options,?advantages and drawbacks of alternative proteins, a field that requires ongoing investigation and policy framing to help define the course of the global nutrition narrative.en_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Gharuan, Mohali, Punjab- 140413, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Gharuan, Mohali, Punjab- 140413, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Gharuan, Mohali, Punjab- 140413, India.en_US
dc.identifier.citationKumar R, Thomas RR, Rajput R.. Sustainable Protein Alternatives: Exploring Plant-Based, Microbial and Novel Protein Sources . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 190-203en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248190
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41691en_US
dc.subjectPlant-based proteinsen_US
dc.subjectprotein qualityen_US
dc.subjectamino acid profileen_US
dc.subjectsustainabilityen_US
dc.subjectmeat analoguesen_US
dc.titleSustainable Protein Alternatives: Exploring Plant-Based, Microbial and Novel Protein Sourcesen_US
dc.typeJournal Articleen_US
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