Food Proteins: Potential Resources

Vyacheslav Dolganyuk, Stanislav Sukhikh, Olga Kalashnikova, Svetlana Ivanova (), Egor Kashirskikh, Alexander Prosekov, Philippe Michaud and Olga Babich
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Vyacheslav Dolganyuk: Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia
Stanislav Sukhikh: Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia
Olga Kalashnikova: Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia
Svetlana Ivanova: Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
Egor Kashirskikh: Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia
Alexander Prosekov: Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
Philippe Michaud: Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France
Olga Babich: Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia

Sustainability, 2023, vol. 15, issue 7, 1-20

Abstract: According to the FAO and WHO, half of the world’s population (nearly eight billion people) is protein deficient. Protein deficiency is the most important nutritional problem in the world. Proteins can be animal- (meat and offal, fish, milk, eggs) or plant- (cereals, legumes, oilseeds) based, microbiologically synthesized (from yeast and a variety of bacteria), and synthetic or artificial (produced after amino acid synthesis). Animal proteins are the most expensive. The systematic incorporation of alternative proteins in the human diet is becoming increasingly urgent as global meat costs rise. Legumes, cereals, seeds, and nuts can all provide protein to the human body. Microalgae are considered to be an excellent source of functional and biologically active nutrients for human nutritional needs. Arthrospira platensis and Chlorella vulgaris are the most popular microalgae on the global market today, both of which are marketed as standalone functional foods containing proteins, vitamins, and minerals. Insects, as a source of dietary protein, differ in protein content from 20 to 75%. Investments in plant-based meat companies exceeded $350 million in 2020. The FAO predicts that the market for edible insects will reach $1.2 billion by 2023. All of these alternative protein sources are becoming more popular in the modern food industry for the production of high-protein foods and dietary supplements. This review aims to be a state-of-the-art study of new and potential sources of dietary proteins.

Keywords: protein; plants; seaweed; edible insects; essential amino acids; Chlorella; Spirulina; microalgae (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 references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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