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This book offers a complete and up-to-date exploration of the rapidly evolving landscape of nonconventional protein sources. It brings together the latest research and technological innovations in plant-based, animal cell-based, and fermentation-derived proteins, providing a comprehensive view of their development, production, and integration into the global food system.
Structured into six thematic sections, the book begins with an overview of alternative proteins and the sustainable feedstocks and bioreactor technologies that support their production. It then explores plant-based innovations, highlighting advances in sensory development and nutritional enhancement.
The following section focuses on cultivated meat and animal cell-based proteins, addressing critical issues such as process inputs, economic feasibility, and novel applications like cell-cultured collagen.
The next section addresses fermentation technologies, beginning with precision fermentation, which employs recombinant microorganisms to produce functional ingredients and high-value biomolecules, including dairy and egg components. It concludes by presenting biomass cultivation approaches to obtain proteins derived from fungi and algae.
The book also discusses the nutritional quality and environmental sustainability of alternative proteins, emphasizing technoeconomic aspects and circular economy principles. Finally, it examines the innovation ecosystem, regulatory frameworks, market dynamics, and consumer acceptance, supported by real-world case studies.
With contributions from leading experts, this book is an essential resource for researchers, industry professionals, policymakers, and students interested in the science, technology, and future of sustainable protein alternatives.