Exploring Sustainable Future Protein Sources

Abstract

With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after cooking or processing, and plant-based meat processed by extracting proteins from plants have been proposed as sustainable food alternatives. These future protein sources are gaining popularity among consumers who prefer a healthy diet due to their nutritional benefits, and they are receiving attention for their potential to reduce environmental impact. This review describes the types and characteristics of protein sources such as cultured meat, antiserum media, edible insects, soy protein, wheat protein, and other mushroom mycelia, processing processes and technologies, market status, institutional challenges and prospects, and mushroom cultured meat.

Keywords: cultured meat; edible insect; mushroom mycelium; plant-based meat analogues; sustainable.

Fig. 1.. Production process of cultured meat.

Fig. 2.. Examples of edible insects being used.

Fig. 3.. Schematic diagram of low moisture extrusion (A), high moisture extrusion (B), conical shear cell (C), cylindrical couette cell (D), ohmic heating (E).