Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Abstract

Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices. To address this issue, novel protein sources must be identified, while understanding the challenges faced. This review examines the emerging alternative protein sources and compares their extractability, functionality, nutritional quality, sensorial properties, safety and sustainability with animal proteins. In addition, the strategies implemented to improve these aspects and their resultant effect on protein quality and applicability have been explained. Finally, the ingredient and process‐based approaches to produce high‐quality protein rich products have been discussed. The study indicates that the protein extraction and modification techniques must be selected with a clear understanding on the matrix composition. Each protein source offers a different challenge, and their structural, functional, and digestibility properties are inevitably affected by extraction and subsequent processing steps. Furthermore, the commercialisation potential of novel proteins is restricted by factors such as lack of regulatory approval, consumer neophobia and inconsistent supply of raw material. Overall, this review provides a comprehensive perspective on the opportunities & challenges offered by alternative proteins.