Emerging Sources and Applications of Alternative Proteins

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins, with a focus on the consumer trend and practical applications.

Format: Hardback
Length: 320 pages
Publication date: 05 August 2022
Publisher: Elsevier Science & Technology

Protein nutrition and sustainability represent a significant global challenge. Emerging Sources and Applications of Food Proteins serves as a comprehensive resource, presenting the latest advancements in research and applications related to emerging alternative proteins. This volume explores a wide range of topics, including rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and innovative applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a strong emphasis on consumer trends and practical applications.

Rapeseed (canola) proteins have gained attention as a promising alternative to traditional meat sources. This chapter discusses the nutritional properties, processing techniques, and potential applications of rapeseed proteins in various food products. Pulse proteins, derived from legumes such as beans, lentils, and peas, offer excellent nutritional profiles and have gained popularity as plant-based meat alternatives. This chapter explores the production, characterization, and nutritional benefits of pulse proteins, as well as their potential to address food security and sustainability concerns.

Insect proteins, derived from insects such as crickets, mealworms, and grasshoppers, have emerged as a novel and sustainable source of protein. This chapter examines the nutritional composition, processing methods, and potential applications of insect proteins in the food industry. It also discusses the ethical and environmental considerations associated with insect farming and the need for sustainable sourcing practices.

Fungal proteins, obtained from fungi, have gained attention for their unique properties and potential health benefits. This chapter explores the production, characterization, and nutritional benefits of fungal proteins, as well as their applications in the development of functional foods, nutraceuticals, and pharmaceutical products.

Artificial meat, also known as cultured meat or lab-grown meat, is a technology that aims to produce meat products from animal cells without the need for animal slaughter. This chapter discusses the development, production, and nutritional properties of artificial meat, as well as its potential to address food security, environmental sustainability, and animal welfare concerns.

Bioactive peptides, short chains of amino acids, have gained significant interest in the food industry due to their potential health benefits. This chapter explores the production, characterization, and applications of bioactive peptides in the development of functional foods, nutraceuticals, and pharmaceutical products. It also discusses the potential for personalized nutrition and the development of targeted health interventions.

Nanotechnology, the manipulation of matter at the nanoscale, has opened up new possibilities for food processing and packaging. This chapter discusses the use of nanotechnology in the development of food products, including enhanced flavors, improved textures, and increased shelf life. It also explores the potential for nanotechnology to address food safety and security concerns.

Three-dimensional printing, also known as additive manufacturing, is a technology that enables the production of complex objects from a variety of materials. This chapter discusses the use of 3D printing in the food industry, including the production of customized food products, the development of food packaging, and the potential for food waste reduction.

Meat alternatives, such as plant-based meat, fungi-based meat, and cell-based meat, are gaining popularity as a more sustainable and ethical alternative to traditional meat. This chapter explores the production, characterization, and nutritional properties of meat alternatives, as well as their potential to address food security, environmental sustainability, and animal welfare concerns.

In conclusion, Emerging Sources and Applications of Food Proteins provides a comprehensive and up-to-date overview of the latest research and applications related to emerging alternative proteins. The volume highlights the potential of these proteins to address global challenges related to protein nutrition, sustainability, and food security. By exploring a wide range of topics, including rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, bioactive peptides, nanotechnology, 3D printing, meat alternatives, and more, this resource empowers researchers, industry professionals, and policymakers to make informed decisions and develop innovative solutions for a more sustainable and resilient food system.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323983808