Advances, applications, challenges and prospects of alternative proteins

Abstract

Proteins are fundamental nutrients for sustaining human life. However, the rapid increase in global population and concerns about environmental sustainability have intensified the demand for diverse proteins sources. Addressing this demand, researchers are exploring a broader spectrum of alternative proteins derived from plants, animals, and microorganisms. This review provides a detailed examination of the sources, functional properties, extraction methods, and current research on alternative proteins. It also proposes a comprehensive assessment of their quality of alternative proteins as meat analogues, focusing on sensory properties, nutritional value, safety and sustainability. Furthermore, the alternative proteins face challenges, including the need for regulatory development and consumer acceptance. Therefore, with ongoing advancements in science and technology, alternative proteins present significant potential for future development.