Aug 2026· International Journal of Food Engineering· Vol 22, pp. 477 - 504· 0 citations· 135 references
Abstract
Abstract The recent growth in plant protein consumption has increased the need to address deficiencies in plant proteins compared with animal-derived foods. Plant proteins are less digestible, have a partial essential amino acid composition, and lack the inherent structure found in meat, which must be modified according to demand. Plant protein sources derived from cereals, legumes, or oilseeds exhibit distinct functional characteristics that help determine their suitability for various food products, such as egg substitutes, milk substitutes, and meat alternatives. Structuring techniques, such as physical, enzymatic, chemical, and emerging technologies, help accurately imitate the texture and functionality of animal-derived foods. Despite advancements, the future challenges to restructured protein products will lie in creating anisotropies, removing undesired flavours, retaining essential amino acids, or commercialising the use of expensive technologies such as high-energy-intensive. The future must focus on biotransformation, new protein sources, formulation modelling via artificial intelligence, and processing for the circular economy.
Key challenges remain, particularly digestive instability, uncertain systemic bioavailability, bitterness, safety standardization, and limited human clinical evidence, so future work should prioritize standardized extraction and analytical methods, optimized delivery systems, and robust clinical trials.
G. Kowalska, Gabriela Rzepkowska, Karolina Miśkiewicz et al.· Molecules· 1 citation
With global population growth, escalating ecological pressures, and evolving consumer demands for health-conscious products, traditional animal and plant protein supply models face numerous challenges-including resource scarcity, high carbon emissions, and limited nutritional diversity. The development and application of novel protein sources have become a research focus in biomanufacturing, food science, and biopharmaceuticals. These novel protein sources encompass microbial proteins, plant-based proteins, algal proteins, cell-cultured proteins, and AI-designed artificial proteins, offering advantages such as environmental sustainability, low carbon footprint, and customizable functionality that overcome the limitations of conventional protein production. This article systematically reviews the resource characteristics, development processes, and core technological frameworks of various novel protein sources. It highlights the application of cutting-edge technologies-including AI-based de novo design, precision fermentation, bioextraction, and cell culture-in protein development, analyzes current applications in food, feed, and biopharmaceutical sectors, identifies technical barriers, safety regulations, and industrialization costs, and proposes future research directions. The study aims to provide theoretical insights and technical support for the industrial-scale, high-quality development of novel protein sources.
Meng-Ling Ni, Yi Zhou· Global Agronomy Research Jou...· 0 citations
This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering, which enable the production of high-quality proteins without relying on animal farming or large-scale traditional agriculture.
The global population growth and the transformation of dietary structure are intensifying the contradiction between protein supply and demand, so there is an urgent need to develop sustainable alternative protein sources. Melon seeds, as a major by-product of the melon processing industry, are estimated to have an annual recyclable volume of approximately 738,000 tons. They are often discarded, causing resource waste and environmental pressure. Due to its well-balanced amino acid profile, melon seed proteins are regarded as a valuable source of nontraditional proteins. Building upon and extending previous foundational studies, this review systematically integrates current knowledge on melon seed proteins across multiple species, with emphasis on varietal differences, protein compositional, amino acid composition, and emerging extraction techniques. It also systematically introduces the functional characteristics of melon seed proteins and their wide applications in the conventional food matrices and emerging food systems. In addition, the key challenges limiting industrial translation and potential strategies, including lower technofunctional properties relative to conventional proteins, inherent antinutritional factors, and economic hurdles in large‑scale extraction and modification are also discussed. Melon seed proteins exhibit species-dependent nutritional advantages and favorable functional attributes, positioning them as promising complementary ingredients to conventional plant proteins. The development and utilization of melon seed proteins can effectively transform agricultural waste into health-promoting food ingredients.
Jincan Wu, Jing-Jing Xu, Zexu Li et al.· Comprehensive Reviews in Foo...· 0 citations
The substantial amount of byproducts generated during the production and industrial processing of plant crops, including cereals, legumes, oilseeds, fruits, and vegetables, is a significant contributor to environmental damage and nutritional insecurity. Nevertheless, they are valuable sources of nutrients, particularly protein, which can be isolated using sustainable technologies to meet the rising demands of a growing population. This review outlines the application of emerging and novel technologies including ultrasonic‐assisted extraction, pulsed electric fields‐assisted extraction, microwave and radiofrequency‐based extraction, high pressure‐assisted extraction, and supercritical fluid extraction in enhancing protein recovery and alleviating the requirements for high energy and hazardous solvents. Furthermore, the use of green solvents like deep eutectic solvents has shown exemplary results in improving the protein yields without compromising the functionality. Several research findings have indicated that these technologies have the potential to preserve protein integrity, promote digestibility, reduce allergenicity, and enhance techno‐functional properties such as solubility, water and oil holding capacity, emulsification, gelling, and foaming. However, the translation of these novel technologies from laboratory to commercial scale may require further investigation into their optimization for obtaining high protein recovery and scalability. Overall, the valorization of plant‐based byproducts and exploration of underutilized protein‐rich crops can lead to sustainable protein extraction, aligning with the sustainability goals and circular economy.
Subith Cheeyattil, D. Aggarwal, Madhuresh Dwivedi et al.· Sustainable Food Proteins· 0 citations
This chapter examines hybrid food systems as a strategic response to the challenges of rising global protein demand, population aging, environmental constraints, and changing dietary expectations. Hybrid foods, defined as formulations combining animal-derived ingredients with plant, fungal, insect, or other novel protein sources, are presented as a pragmatic pathway to reconcile nutritional adequacy, technological functionality, sustainability, and consumer acceptance within the ongoing protein transition. The chapter reviews the wide range of raw materials used in hybrid food design, emphasizing their complementary roles. Plant and fungal ingredients contribute dietary fiber, bioactive compounds, and reduced environmental impact, while animal-derived components ensure high-quality protein, essential micronutrients, and techno-functional properties. These combinations enable nutritionally complete products while promoting resource efficiency and circularity through the valorization of underutilized by-products. Processing technologies are identified as central to hybrid food performance. Conventional and emerging processes, such as mixing, cooking, extrusion, non-thermal treatments, and 3D food printing, govern structure, sensory quality, digestibility, and nutrient bioavailability by shaping interactions between heterogeneous protein sources. Evidence reviewed in the chapter indicates that well-designed hybrid matrices can maintain, or even enhance, protein digestibility and mineral bioavailability compared to purely animal- or plant-based products. The chapter further addresses health implications, consumer acceptance, and environmental performance. Hybrid foods can reduce saturated fat intake and environmental footprints while maintaining sensory appeal, particularly for flexitarian consumers. Life cycle assessments and market analyses suggest that hybrid foods align with dietary guidelines and sustainability policies, positioning them as a scalable and socially acceptable lever for future food systems.
L. Théron, M. Meurillon, S. Portanguen et al.· Advances in Food and Nutriti...· 0 citations
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