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Nutrition & Biochemistry of Sustainable Protein Sources: Algaes, Insects, Yeasts, Lab-Grown Meats, Plant-Derived and Microbial Proteins

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PDF downloads: 196

Authors

Irem Kilinc İzmir Katip Çelebi Üniversitesi
Berna Kilinc Ege University

DOI:

https://doi.org/10.57252/jrpfoods.2025.4

Keywords:

Sustainable Protein Sources, Alternative Proteins, Lab-grown meats, Insects, Algaes, Microbial and yeast protein supplies

Abstract

The transformation of alternative protein raw materials into processed food products represents a critical advancement in addressing global food security, environmental sustainability, and economic efficiency. Compared to traditional livestock systems, alternative proteins—derived from microalgae, insects, microbial biomass, and plant-based sources—offer high yields with minimal resource input and reduced ecological impact. These raw materials can be cultivated under controlled conditions, allowing for consistent, scalable production independent of seasonal or climatic constraints. Modern food processing technologies, including enzymatic hydrolysis, extrusion, fermentation, and spray-drying, enable the effective extraction, enhancement, and stabilization of protein content, improving functionality and shelf life. Economically, the use of agricultural waste streams and low-input biomass sources significantly lowers production costs, promoting resource-efficient circular systems. Furthermore, incorporating these proteins into consumer-ready products such as meat analogs, fortified beverages, and protein-enriched foods improves nutritional accessibility while meeting evolving consumer preferences. Environmentally, this transition supports reductions in greenhouse gas emissions, land degradation, and water usage. Overall, the integration of sustainable raw materials into processed food systems represents a viable strategy for creating resilient, nutritious, and economically viable food solutions for a growing global population.

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