Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview

Abstract

Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a proven negative impact on the environment. Furthermore, their production poses many ethical challenges. This review aims to present nutritional, more ethical, and environmentally friendly alternatives that could serve as potential protein sources for the population. The available literature on alternative protein sources has been analyzed. Based on the research conducted, various products have been identified and described, including plant-based protein sources such as soybeans, peas, faba beans, lupins, and hemp seeds; aquatic sources such as algae, microalgae, and water lentils; as well as insect-based and microbial protein sources, and cell-cultured meat. Despite numerous advantages, such as a lower environmental impact, higher ethical standards of production, and beneficial nutritional profiles, alternative protein sources are not without limitations. These include lower bioavailability of certain amino acids, the presence of antinutritional compounds, technological challenges, and issues related to consumer acceptance. Nevertheless, with proper dietary composition, optimization of production processes, and further technological advancements, presented alternatives can constitute valuable and sustainable protein sources for the growing global population.

Keywords: alternative protein sources; edible insects; fungal proteins; plant protein; sustainable diet; water protein source.