Development of Alternative Protein Sources in Terms of a Sustainable System

Paweł Sobczak (), Józef Grochowicz, Patrycja Łusiak () and Wioletta Żukiewicz-Sobczak
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Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Józef Grochowicz: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Patrycja Łusiak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Wioletta Żukiewicz-Sobczak: Department of Nutrition and Food, Calisia University, 4 Nowy Świat Str., 62-800 Kalisz, Poland

Sustainability, 2023, vol. 15, issue 16, 1-15

Abstract: Epidemiological studies of the population, changing dietary trends and climate change are the main factors influencing consumer choices. Although food overproduction and overconsumption are observed in the world, the proper nutrition of the population poses a problem. Despite satisfying bodily needs in terms of energy requirements, it is becoming increasingly difficult to balance diets with essential ingredients, such as protein. Traditional sources of proteins, due to changing dietary trends, are no longer attractive to consumers. Hence, global research is shifting towards alternative sources of protein. Therefore, this study aims to identify alternative sources of food protein from the perspective of the transformation of the food market. Scientific research, using innovative technologies, is targeting the previously underestimated sources of alternative raw materials and products, whose biological activity often astonishes the researchers themselves.

Keywords: alternative protein sources; health; sustainable development (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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